Environmental adaptation of probiotic lactobacilli towards improvement of performance during spray drying

International Dairy Journal

Volumn 12, Issue 2-3, 2002, Pages 183-190

  Desmond, Colette ^a,b   Stanton, Catherine ^a   Fitzgerald, Gerald F ^b   Collins, Kevin ^b   Paul Ross, R ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Lactobacilli; Pre adaptation; Probiotic; Spray drying; Stress

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PARACASEI;

EID: 0036126836     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(02)00040-7     Document Type: Conference Paper

References (32)

1. Microbial stress response in minimal processing
2. Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with confocal scanning laser microscopy
3. The destruction of enzymes and bacteria during the spray drying of milk and whey. 2. The effect of the drying conditions
4. Survival of Lactobacillus acidophilus in a spray-drying process
5. Relationship between stress response towards bile salts, acid, and heat treatment in Enteroccus faecalis
6. Comparative survival of human-derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying
7. Development of a probiotic Cheddar cheese containing human-derived Lactobacillus paracasei strains
8. Physiological response of Lactobacillus plantarum to salt and nonelectrolyte stress
9. Lactobacillus delbrueckii ssp. bulgaricus thermotolerance
10. Cheese and processed cheese. Determination of chloride content: Potentiometric titration method
11. Dried milk and dried cream. Determination of water content
12. Bifidobacteria: Research and development in Japan
13. Inactivation of lactic acid bacteria during spray drying
14. Properties of Lactobacillus helveticus CNRZ-32 attenuated by spray-drying, freeze-drying, or freezing
15. Technology aspects related to microorganisms in functional foods
16. The effect of suboptimal growth temperature and growth phase on resistance of lactobacillus acidophilus to environmental stress
17. Adaptive acid response in Lactobacillus acidophilus
18. Elevation of the heat resistance of Salmonella typhimurium by sublethal heat shock
19. Starvation and osmotic induced multiresistances influence of extracellular compounds
20. Nutritional and therapeutic benefits of a blended-spraydried acidophilus preparation
21. Survival of Lactobacillus acidophilus in blended-spraydried acidophilus preparations
22. Molecular characterisation of the dnaK Operon of Lactobacillus sakei LTH681
23. Survival of Lactobacillus helveticus entrapped in Ca-alginate in relation to water content, storage and rehydration
24. Market potential for probiotics
25. Industrial perspectives
26. Inducible thermotolerance in Lactobacillus bulgaricus
27. Spray drying as a method for preparing concentrated cultures of Lactobacillus bulgaricus
28. Identification of sites of injury in Lactobacillus bulgaricus during heat stress
29. Death kinetics of Lactobacillus bulgaricus in a spray drying process
30. Survival of Lactobacillus delbrueckii ssp. bulgaricus following spray drying
31. Characterization of the heat shock response in Lactococcus lactis subsp. lactis