Please use this identifier to cite or link to this item:
Title: Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules
Author: Rodrigues, D.
Sousa, S.
Rocha-Santos, T.
Silva, J. P.
Sousa Lobo, J. M.
Costa, P.
Amaral, M. H.
Pintado, M. M.
Gomes, A. M.
Malcata, F. X.
Freitas, A. C.
Issue Date: 2011
Publisher: Elsevier
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.
Peer review: yes
DOI: 10.1016/j.idairyj.2011.05.005
ISSN: 0958-6946
Appears in Collections:CESAM - Artigos
DQ - Artigos

Files in This Item:
File Description SizeFormat 
Rodrigues et al. - 2011 - Influence of L-cysteine, oxygen and relative humid.pdf633.76 kBAdobe PDFrestrictedAccess

Formato BibTex MendeleyEndnote Degois 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.