Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH

Letters in Applied Microbiology

Volumn 54, Issue 6, 2012, Pages 552-556

  Gerez, C L ^a   de Valdez, G F ^a   Gigante, M L ^b   Grosso, C R F ^b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Microencapsulation; Pectin; Probiotic; Whey protein

Indexed keywords

BACILLI; BODY FLUIDS; PROTEINS; SALTS;

BILE SALTS; COMPLEX COACERVATION; LACTOBACILLUS RHAMNOSUS; MICRO PARTICLES; PECTIN; PROBIOTIC LACTOBACILLI; PROBIOTICS; PROTEIN COATING; SURVIVAL RATE; WHEY PROTEINS;

MICROENCAPSULATION;

GELATIN; PECTIN; PROBIOTIC AGENT;

BACTERIUM; COATING; ENCAPSULATION; PH; PROBIOTICS; PROTEIN; SURVIVAL;

ARTICLE; ENCAPSULATION; GASTROINTESTINAL TRACT; GELATION; LACTOBACILLUS RHAMNOSUS; NONHUMAN; PH; STOMACH JUICE; SURVIVAL; WHEY;

LACTOBACILLUS RHAMNOSUS; MALUS X DOMESTICA;

EID: 84860920891     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2012.03247.x     Document Type: Article

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