Improving probiotic survival rates: Microencapsulation preserves the potency of probiotic microorganisms in food systems

Food Technology

Volumn 55, Issue 10, 2001, Pages 36-42

  Siuta Cruce, Patricia ^a   Goulet, Jacques ^b  

^a BALCHEM CORPORATION   (United States)

^b Institut Rosell   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040027562     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (8)

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3. Fuller, R. 1992. History and development of probiotics. In "Probiotics: The Scientific Basis," ed. R. Fuller, pp. 1-9. Chapman & Hall, London.
4. Gibson, G.R. and Roberfroid, M.B. 1995. Dietary modulation of the human colonic microbiota introducing the concept of prebiotics. J. Nutr. 125: 1401-1412.
5. Gionchetti, P., Rizzello, F., Venturi, A., Brigidi, P., Matteuzzi, D., Bazzocchi, G., Poggioli, G., Miglioli, M., and Campieri, M., 2000. Oral bacteriotheraphy as maintenance treatment in patients with chronic pouchitis: A double-blind, placebo controlled trial. Gastroenterol 119(2): 305-309.
6. Matai, C., Goulet, J., Bernier, R., and Brochu, E. 2000 Bioactive peptides from fermented foods their role in the immune system. In "Probiotics 3: Immunomodulation by the Gut Microflora and Probiotics," ed. R. Fuller and G. Perdigon. pp 193-212. Kluwer Academic Pub., Dordrecht, Netherlands.
7. Metchnikoff, E. 1908. "The Prolongation of Life. Optimistic Studies." G.P. Putnam's Sons, New York.
8. Pacifico, C.J., Wu, Wen Hsin and Fraley, M. 2001. Sensitive substance encapsulation. US. patent 6,251,473 B1.