Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells

The influence of microencapsulation in casein-based microcapsules produced by enzymatic gelation with transglutaminase on the viability of two probiotic strains, which differ in their sensitivity against dehydration, Lactobacillus F19 and Bifidobacterium Bb12 during freeze-drying and subsequent stor...

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Veröffentlicht in:	Journal of food engineering 2010-06, Vol.98 (3), p.309-316
Hauptverfasser:	Heidebach, Thomas, Först, Petra, Kulozik, Ulrich
Format:	Artikel
Sprache:	eng
Schlagworte:	Bifidobacterium Bifidobacterium animalis Bifidobacterium lactis Biological and medical sciences casein gels cell free system drying quality Food engineering Food industries food storage Freeze-drying Fundamental and applied biological sciences. Psychology General aspects lactic acid bacteria Lactobacillus Lactobacillus paracasei Microencapsulation Milk and cheese industries. Ice creams novel foods Probiotic probiotics protein-glutamine gamma-glutamyltransferase relative humidity shelf life storage time water activity water content
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