Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 162-168

  Sohail, Asma ^a   Turner, Mark S ^a   Coombes, Allan ^a   Bostrom, Thor ^b   Bhandari, Bhesh ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b QUEENSLAND UNIVERSITY OF TECHNOLOGY   (Australia)

Author keywords

Lactobacillus acidophilus NCFM; Lactobacillus rhamnosus GG; Microencapsulation

Indexed keywords

ALGINIC ACID; CALCIUM CHLORIDE; CHITOSAN; PROBIOTIC AGENT;

ACID TOLERANCE; ACIDITY; ARTICLE; BACTERIAL SURVIVAL; BILE; CELL COUNT; CONTROLLED STUDY; IMPINGING AEROSOL METHOD; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS; MATERIAL COATING; METHODOLOGY; MICROENCAPSULATION; NONHUMAN; PROTECTION; SURVIVAL TIME;

ACIDS; AEROSOLS; ALGINATES; BILE; CHITOSAN; CROSS-LINKING REAGENTS; GELS; GLUCURONIC ACID; HEXURONIC ACIDS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS; MICROBIAL VIABILITY; MICROSPHERES; PROBIOTICS;

LACTOBACILLUS ACIDOPHILUS NCFM; LACTOBACILLUS RHAMNOSUS;

EID: 79951556308     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.12.007     Document Type: Article

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