NON-STOP PRODUCTION PROCESS FOR IMPROVING FREEZE-DRYING SURVIVAL, HEAT TOLERANCE, SHELF STABILITY AND DIGESTIVE STABILITY OF PROBIOTICS USING SPONTANEOUS MATRIX-ENCAPSULATION TECHNIQUE
The present invention relates to a non-stop production process for encapsulated probiotics, wherein the encapsulation process of probiotics can be remarkably improved by allowing the probiotics to be encapsulated in alginate hydrogel spontaneously formed through a simple process of culturing probiot...
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| creator | LEE, Sunghee KIM, Young-Hoo KIM, Hyeong-Eun KIM, Tae-Yoon HAN, Chi-Young SEO, Han Sol |
| description | The present invention relates to a non-stop production process for encapsulated probiotics, wherein the encapsulation process of probiotics can be remarkably improved by allowing the probiotics to be encapsulated in alginate hydrogel spontaneously formed through a simple process of culturing probiotics in a medium containing alginate, a salt, preferably an insoluble carbonate, which binds with alginic acid to form a hydrogel, and, optionally, an encapsulation enhancer, and the freeze-drying survival, heat tolerance, shelf stability, and digestive stability (acid resistance, bile resistance) of the probiotics are significantly improved. |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | NON-STOP PRODUCTION PROCESS FOR IMPROVING FREEZE-DRYING SURVIVAL, HEAT TOLERANCE, SHELF STABILITY AND DIGESTIVE STABILITY OF PROBIOTICS USING SPONTANEOUS MATRIX-ENCAPSULATION TECHNIQUE |
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