Academic journal article Iranian Journal of Public Health

The Influence of Microcapsulation on Survival Increment of Probiotic Bacteria in Dairy Products

Academic journal article Iranian Journal of Public Health

The Influence of Microcapsulation on Survival Increment of Probiotic Bacteria in Dairy Products

Article excerpt

Background: The goal of this research was to investigate if microcapsulating probiotic bacteria could enhances their via- bility in Iranian white cheese and yoghurt

Methods: Probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium) were encapsulated in alginate to study the ef- fect of encapsulation on their survival in yogurt and cheese. Yogurt and Iranian white cheese were manufactured accord- ing industrial procedure and incorporating encapsulated and free probiotic bacteria. The survival and the effect of encap- sulated probiotic bacteria on the growth of starter lactic acid bacteria were assessed during storage of yogurt (21 days) and cheese (6 months).

Results: We observed probiotic bacteria decrease during storage. Results showed that microcapsulated probiotic bac- teria count (107 cfu/g in cheese and 106 cfu/g in yoghurt) was significantly (P<0. …

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