Stability of microencapsulated Lactobacillus acidophilus and Lactococcus lactis ssp. cremoris during storage at room temperature at low aw

Food Research International

Volumn 50, Issue 1, 2013, Pages 259-265

  Dianawati, Dianawati ^a,b   Mishra, Vijay ^a   Shah, Nagendra P ^a,c  

^a VICTORIA UNIVERSITY   (Australia)

^b Tribhuwana Tunggadewi University   (Indonesia)

^c UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Galactosidase; Acid and bile tolerance; Drying method; Surface hydrophobicity; Survival

Indexed keywords

ACID TOLERANCE; BACTERIAL POPULATION; DRYING METHODS; FREEZE DRYING; FRUCTO-OLIGOSACCHARIDES; FUNCTIONAL PROPERTIES; GALACTOSIDASES; LACTOBACILLUS ACIDOPHILUS; LACTOCOCCUS LACTIS SSP. CREMORIS; ROOM TEMPERATURE; SODIUM CASEINATE; STORAGE PERIODS; SURFACE HYDROPHOBICITY; SURVIVAL;

ALUMINUM FOIL; BACILLI; BODY FLUIDS; DRIERS (MATERIALS); GLUCOSE; HYDROPHOBICITY; SILICA GEL; SODIUM; THERMAL PROCESSING (FOODS); VEGETABLE OILS;

SPRAY DRYING;

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS; LACTOCOCCUS LACTIS;

EID: 84868651134     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.10.023     Document Type: Article

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