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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2011

Autores

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

Revista

Título: International Dairy Journal

Vol. 21 Nº 3

Páginas: 869-876

ISSN: 0958-6946

Editora: Elsevier

Indexação

ISI Web of Knowledge - 73 Citações

Scopus - 85 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8