Influence of L-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Rodrigues, D (Author) Other; Sousa, S (Author) Other; Rocha Santos, T (Author) Other; Silva, JP (Author) FFUP; Sousa Lobo, JMS (Author) Other; Costa, P (Author) FFUP; Amaral, MH (Author) FFUP; Pintado, MM (Author) Other; Gomes, AM (Author) Other; Malcata, FX (Author) Other; Freitas, AC (Author) Other

Journal

Title: International Dairy Journal

Vol. 21 No. 3

Pages: 869-876

ISSN: 0958-6946

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 73 Citations

Scopus - 85 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-002-KCZ

DOI: 10.1016/j.idairyj.2011.05.005

Abstract (EN): The survival rates of Lactobacilus acidophilus Ki, Lactobacillus paracasei L26 and Bifidobacterium animalis BB-12 were studied after whey protein microencapsulation via spray-drying, with or without L-cysteine-HCl, and storage up to 6 months at 5 degrees C and 22 degrees C, with variation in relative air humidity and oxygen levels. Lb. paracasei L26 was the least susceptible to storage conditions: above 10(6) cfu g(-1) were recorded by 180 d at 22 degrees C, irrespective of relative humidity, and the presence/absence of oxygen and L-cysteine. Higher relative humidity, higher temperature and longer storage periods were deleterious to survival of both B. animalis BB-12 and Lb. acidophilus Ki; the effect of L-cysteine-HCl was dependent on the probiotic strain. The effect of overhead oxygen was not significant upon any probiotic strain studied. Whey protein microcapsules containing L-cysteine-HCl protected probiotic cultures from simulated gastrointestinal conditions.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8