Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion

Journal of Dairy Science

Volumn 95, Issue 11, 2012, Pages 6274-6281

  Ortakci, F ^a,b   Broadbent, J R ^a   McManus, W R ^a   McMahon, D J ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Cheese; Gastric; Microencapsulation; Mozzarella; Probiotic

Indexed keywords

PROBIOTIC AGENT;

ARTICLE; BACTERIAL LOAD; CHEESE; DRUG FORMULATION; FOOD HANDLING; HUMAN; INTESTINE; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; STOMACH;

BACTERIAL LOAD; CHEESE; DRUG COMPOUNDING; FOOD HANDLING; HUMANS; HYDROGEN-ION CONCENTRATION; INTESTINES; LACTOBACILLUS; PROBIOTICS; STOMACH;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PARACASEI;

EID: 84867745705     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5476     Document Type: Article

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