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|Title:||Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules|
Silva, J. P.
Sousa Lobo, J. M.
Amaral, M. H.
Pintado, M. M.
Gomes, A. M.
Malcata, F. X.
Freitas, A. C.
|Abstract:||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 °C and 22 °C, with variation in relative air humidity and oxygen levels. Lb. paracasei L26 was the least susceptible to storage conditions: above 106 cfu g−1 were recorded by 180 d at 22 °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.|
|Appears in Collections:||CESAM - Artigos|
DQ - Artigos
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|Rodrigues et al. - 2011 - Influence of L-cysteine, oxygen and relative humid.pdf||633.76 kB||Adobe PDF|
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