Document Detail


Survival in food systems of Lactobacillus rhamnosus R011 microentrapped in whey protein gel particles.
MedLine Citation:
PMID:  17995889     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The aim of this study was to investigate the effect of whey protein isolate (WPI) gel microentrapment on the viability of Lactobacillus rhamnosus R011 during the production and storage of biscuits, frozen cranberry juice, and vegetable juice. Viability of microentrapped (ME) cells was compared to free cells freeze-dried in a milk-based protective solution as well as in a WPI-based solution (ungelled). During the production of biscuits and their storage for 2 wk at 23 degrees C, the highest stability was obtained with the cells ME in WPI gel particles. However, free cells prepared in the milk-based matrix were those that maintained the highest viability during storage of vegetable juice as well as during freezing and storage of cranberry juice. The culture prepared in a WPI-based solution had the highest drops in viable counts following the heating process of biscuits as well as during storage of vegetable juice and freezing and storage of cranberry juice. Although the WPI-based solution was not efficient in protecting free cells, it is concluded that the process of microentrapment in WPI can help in protecting the freeze-dried cells against subsequent acidic and alkaline pH conditions as well as heating and freezing of food products.
Authors:
A Ainsley Reid; C P Champagne; N Gardner; P Fustier; J C Vuillemard
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  72     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2007 Jan 
Date Detail:
Created Date:  2007-11-12     Completed Date:  2007-12-14     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  M031-7     Citation Subset:  IM    
Affiliation:
Food and Nutrition Sciences Dept. and INAF, Paul-Comtois Bldg., Laval Univ., Quebec, QC, Canada G1K 7P4.
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MeSH Terms
Descriptor/Qualifier:
Beverages / microbiology*
Colony Count, Microbial
Drug Compounding / methods*
Food Preservation / methods*
Food Technology
Freezing
Gels
Humans
Hydrogen-Ion Concentration
Lactobacillus rhamnosus / growth & development*
Milk Proteins / pharmacology*
Particle Size
Probiotics
Vaccinium macrocarpon / microbiology
Vegetables / microbiology
Chemical
Reg. No./Substance:
0/Gels; 0/Milk Proteins; 0/whey protein

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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