Efficacy of whey protein gel networks as potential viability-enhancing scaffolds for cell immobilization of Lactobacillus rhamnosus GG

Journal of Microbiological Methods

Volumn 80, Issue 3, 2010, Pages 231-241

  Doherty, S B ^a,b   Gee, V L ^a   Ross, R P ^a,c   Stanton, C ^a,c   Fitzgerald, G F ^b,c   Brodkorb, A ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cell immobilization; Encapsulation; Lactobacillus rhamnosus GG; Probiotic bacteria; Viability; Whey proteins

Indexed keywords

MILK PROTEIN; MOLECULAR SCAFFOLD; PROTEIN HYDROLYSATE; YOGHURT; PROBIOTIC AGENT; TISSUE SCAFFOLD; WHEY PROTEIN;

ANIMAL TISSUE; ARTICLE; ATOMIC FORCE MICROSCOPY; BACTERIAL COUNT; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; CELL VIABILITY; CELLULAR DISTRIBUTION; CONFOCAL LASER MICROSCOPY; CONTROLLED STUDY; EX VIVO STUDY; FLOW CYTOMETRY; GELATION; HEAT STRESS; HEAT TOLERANCE; IMMOBILIZED CELL; INCUBATION TEMPERATURE; INCUBATION TIME; LACTOBACILLUS RHAMNOSUS; NONHUMAN; PHYSICAL CHEMISTRY; PLATING MEDIUM; PRIORITY JOURNAL; PROCESS OPTIMIZATION; PROTEIN ANALYSIS; PROTEIN DENATURATION; PROTEIN HYDROLYSIS; STOMACH JUICE; SWINE; TEMPERATURE SENSITIVITY; ANIMAL; CHEMISTRY; CONFOCAL MICROSCOPY; CYTOLOGY; FOOD PRESERVATION; GEL; HEAT; METABOLISM; MICROBIAL VIABILITY; PHYSIOLOGY; ULTRASTRUCTURE;

LACTOBACILLUS RHAMNOSUS;

ANIMALS; CELLS, IMMOBILIZED; FLOW CYTOMETRY; FOOD PRESERVATION; GASTRIC JUICE; GELS; HOT TEMPERATURE; LACTOBACILLUS RHAMNOSUS; MICROBIAL VIABILITY; MICROSCOPY, ATOMIC FORCE; MICROSCOPY, CONFOCAL; MILK PROTEINS; PROBIOTICS; PROTEIN DENATURATION; PROTEIN HYDROLYSATES; SWINE; TISSUE SCAFFOLDS;

EID: 77952308745     PISSN: 01677012     EISSN: 18728359     Source Type: Journal    
DOI: 10.1016/j.mimet.2009.12.009     Document Type: Article

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