메뉴 건너뛰기




Volumn 55, Issue 3, 2000, Pages 139-144

Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0034357768     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (193)

References (25)
  • 1
    • 0025149214 scopus 로고
    • Inhibition of psychrotrophic bacteria in raw milk by immobilised lactic acid bacteria
    • Champagne, C.P. (1990), Inhibition of psychrotrophic bacteria in raw milk by immobilised lactic acid bacteria. Biotechnol. Lett. 12, 771-776.
    • (1990) Biotechnol. Lett. , vol.12 , pp. 771-776
    • Champagne, C.P.1
  • 2
    • 0000763490 scopus 로고
    • Cream fermentation by immobilised lactic acid bacteria
    • Champagne, C.P. and Cote, C.B. (1987), Cream fermentation by immobilised lactic acid bacteria. Biotechnol Lett. 9, 329-332.
    • (1987) Biotechnol Lett. , vol.9 , pp. 329-332
    • Champagne, C.P.1    Cote, C.B.2
  • 3
    • 0030225781 scopus 로고    scopus 로고
    • Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus. Lactobacillus acidophilus and Bifidobacterium spp.
    • Dave, R. and Shah, N.P. (1996), Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus. Lactobacillus acidophilus and Bifidobacterium spp. J. Dairy Sci. 79, 1529-1536.
    • (1996) J. Dairy Sci. , vol.79 , pp. 1529-1536
    • Dave, R.1    Shah, N.P.2
  • 4
    • 0030945452 scopus 로고    scopus 로고
    • Viability of yogurt and probiotic bacteria in yoghurts made from commercial starter cultures
    • Dave, R. and Shah, N.P. (1997), Viability of yogurt and probiotic bacteria in yoghurts made from commercial starter cultures. Int. Dairy J. 7, 31-41.
    • (1997) Int. Dairy J. , vol.7 , pp. 31-41
    • Dave, R.1    Shah, N.P.2
  • 5
    • 84984490071 scopus 로고
    • Action of emulsifiers in ice cream utilizing the HLB concept
    • Govin, R. and Leeder, J.G. (1971), Action of emulsifiers in ice cream utilizing the HLB concept. J. Food Sci. 36, 718-722.
    • (1971) J. Food Sci. , vol.36 , pp. 718-722
    • Govin, R.1    Leeder, J.G.2
  • 6
    • 0026870941 scopus 로고
    • Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as probiotic food
    • Hekmat, S. and McMahon, D.J. (1992), Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as probiotic food. J. Dairy Sci. 22, 1415-1422.
    • (1992) J. Dairy Sci. , vol.22 , pp. 1415-1422
    • Hekmat, S.1    McMahon, D.J.2
  • 7
    • 0002149092 scopus 로고
    • Bifidobacteria: Their potential use in American dairy products
    • Hughes, D.B. and Hoover, D.G. (1991), Bifidobacteria: Their potential use in American dairy products. J. Food Technol. 45, 74-81.
    • (1991) J. Food Technol. , vol.45 , pp. 74-81
    • Hughes, D.B.1    Hoover, D.G.2
  • 8
    • 0027402251 scopus 로고
    • Microencapsulation of Lactococcus lactis within cross-linked gelatin membranes
    • Hyndman, C.L., Groboillot, D.P., Champagne, C.P. and Neufeld, R.J. (1993), Microencapsulation of Lactococcus lactis within cross-linked gelatin membranes. J. Chem. Biotechnol. 56, 259-263.
    • (1993) J. Chem. Biotechnol. , vol.56 , pp. 259-263
    • Hyndman, C.L.1    Groboillot, D.P.2    Champagne, C.P.3    Neufeld, R.J.4
  • 9
    • 0000010087 scopus 로고
    • Bifidobacteria: Research and development in Japan
    • Ishibashi, N. and Shimamura, S. 1993. Bifidobacteria: Research and Development in Japan. J. Food Technol. 47, 129-34.
    • (1993) J. Food Technol. , vol.47 , pp. 129-134
    • Ishibashi, N.1    Shimamura, S.2
  • 12
    • 0000346830 scopus 로고    scopus 로고
    • Method for the preparation of stable microencapsulated lactic acid bacteria
    • Kim, H.S., Kamara, B.J., Good, I.C. and Enders, G.L. (1998), Method for the preparation of stable microencapsulated lactic acid bacteria. Ind. Microbiol. 3, 253-257.
    • (1998) Ind. Microbiol. , vol.3 , pp. 253-257
    • Kim, H.S.1    Kamara, B.J.2    Good, I.C.3    Enders, G.L.4
  • 13
    • 0002355794 scopus 로고
    • Survival of Lactobacillus acidophilus and Bifidobacterium spp. in the presence of acid and bile salts
    • Lankaputhra, W.E.V. and Shah, N.P. (1995), Survival of Lactobacillus acidophilus and Bifidobacterium spp. in the presence of acid and bile salts. Cult. Dairy Prod. J. 30, 2-7.
    • (1995) Cult. Dairy Prod. J. , vol.30 , pp. 2-7
    • Lankaputhra, W.E.V.1    Shah, N.P.2
  • 14
    • 0011103218 scopus 로고    scopus 로고
    • Survival of Bifidobacterium during refrigerated storage in the presence of acid and hydrogen peroxide
    • Lankaputhra, W.E.V. and Shah, N.P. (1996a), Survival of Bifidobacterium during refrigerated storage in the presence of acid and hydrogen peroxide. Milch. 51, 65-70.
    • (1996) Milch. , vol.51 , pp. 65-70
    • Lankaputhra, W.E.V.1    Shah, N.P.2
  • 15
    • 0030506298 scopus 로고    scopus 로고
    • A simple method for selective enumeration of Lactobacillus acidophilus in yogurt supplemented with L. acidophilus and Bifidobacterium spp.
    • Lankaputhra, W.E.V. and Shah, N.P. (1996b), A simple method for selective enumeration of Lactobacillus acidophilus in yogurt supplemented with L. acidophilus and Bifidobacterium spp. Milch. 51, 446-451.
    • (1996) Milch. , vol.51 , pp. 446-451
    • Lankaputhra, W.E.V.1    Shah, N.P.2
  • 16
    • 0025259290 scopus 로고
    • Batch fermentation with entrapped growing cells of Lactobacillus casei
    • Lacroix, C., Paquin, C. and Arnaud, J.P. 1990. Batch fermentation with entrapped growing cells of Lactobacillus casei. Appl. Microbiol. Biotechnol. 32, 403-8.
    • (1990) Appl. Microbiol. Biotechnol. , vol.32 , pp. 403-408
    • Lacroix, C.1    Paquin, C.2    Arnaud, J.P.3
  • 17
    • 0002066214 scopus 로고
    • Effect of pH on survival of Bifidobacterium bifidum and Lactobacillus acidophilus in frozen fermented dairy desserts
    • Laroia, S. and Martin, J.H. (1991), Effect of pH on survival of Bifidobacterium bifidum and Lactobacillus acidophilus in frozen fermented dairy desserts. Cult. Dairy Prod. J. 26, 3-14, 16, 18, 20-21.
    • (1991) Cult. Dairy Prod. J. , vol.26 , pp. 3-14
    • Laroia, S.1    Martin, J.H.2
  • 18
    • 0040438613 scopus 로고
    • Stability of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus and β-galactosidase activity in frozen cultured ice cream
    • Mashayekh, M. and Brown, R.J. (1992), Stability of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus and β-galactosidase activity in frozen cultured ice cream. Cult. Dairy Prod. J. 27, 1-5.
    • (1992) Cult. Dairy Prod. J. , vol.27 , pp. 1-5
    • Mashayekh, M.1    Brown, R.J.2
  • 19
    • 0039003084 scopus 로고
    • Starter culture viability in frozen yogurt
    • Miles, J.J. and Leeder, J.G. (1981), Starter culture viability in frozen yogurt. Cult. Dairy Prod. J. 27, 4-7.
    • (1981) Cult. Dairy Prod. J. , vol.27 , pp. 4-7
    • Miles, J.J.1    Leeder, J.G.2
  • 20
    • 0000465435 scopus 로고
    • Acidophilus milk products: Manufacture and therapeutics
    • Mital, B.K. and Garg, S.K. (1992), Acidophilus milk products: Manufacture and therapeutics. J. Food Rev. Int. 8, 347.
    • (1992) J. Food Rev. Int. , vol.8 , pp. 347
    • Mital, B.K.1    Garg, S.K.2
  • 21
    • 0002713731 scopus 로고
    • Lipids
    • (Ed. O.R. Fennema) Marcel Dekker, Inc., New York
    • nd Edition. (Ed. O.R. Fennema) Marcel Dekker, Inc., New York, p. 70.
    • (1985) nd Edition , pp. 70
    • Nawar, W.W.1
  • 23
    • 0001357428 scopus 로고
    • Survival of microencapsulated Bifidobacterium pseudolongum in simulated gastric and intestinal juices
    • Rao A.V., Shiwnarain, N. and Maharaj, I. (1989), Survival of microencapsulated Bifidobacterium pseudolongum in simulated gastric and intestinal juices. Journal of Can. Inst. Food Sci. Technol. 22, 345-349.
    • (1989) Journal of Can. Inst. Food Sci. Technol. , vol.22 , pp. 345-349
    • Rao, A.V.1    Shiwnarain, N.2    Maharaj, I.3
  • 24
    • 0040532526 scopus 로고    scopus 로고
    • Viability of probiotic bacteria in fermented dairy desserts
    • Ravula, R.R. and Shah, N.P. (1998), Viability of probiotic bacteria in fermented dairy desserts. Food Aust. 3, 136-139.
    • (1998) Food Aust. , vol.3 , pp. 136-139
    • Ravula, R.R.1    Shah, N.P.2
  • 25
    • 0001704907 scopus 로고
    • Microentrapment of Lactobacilli in calcium alginate gels
    • Sheu, T.Y. and Marshall, R.T. (1993), Microentrapment of Lactobacilli in calcium alginate gels. J. Food Sci. 54(3), 557-561.
    • (1993) J. Food Sci. , vol.54 , Issue.3 , pp. 557-561
    • Sheu, T.Y.1    Marshall, R.T.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.