Microencapsulation of bacterial cells by emulsion technique for probiotic application

Methods in Molecular Biology

Volumn 1479, Issue , 2017, Pages 273-279

  Mandal, Surajit ^a   Hati, Subrota ^b  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

^b ANAND AGRICULTURAL UNIVERSITY   (India)

Author keywords

Alginate; Emulsion technique; Lactobacillus; Microencapsulation; Probiotics

Indexed keywords

ALGINIC ACID; CALCIUM CHLORIDE; OXYGEN; PROBIOTIC AGENT; SOYBEAN OIL; GLUCURONIC ACID; HEXURONIC ACID;

ANIMAL CELL; BACTERIAL CELL; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; FOOD HANDLING; GASTROINTESTINAL TRANSIT; INTESTINE FLORA; LACTOBACILLUS; MICROENCAPSULATION; NONHUMAN; PHASE CONTRAST MICROSCOPY; PRIORITY JOURNAL; CHEMISTRY; CYTOLOGY; DRUG FORMULATION; EMULSION; IMMOBILIZED CELL; PROCEDURES;

ALGINATES; CALCIUM CHLORIDE; CELLS, IMMOBILIZED; DRUG COMPOUNDING; EMULSIONS; GLUCURONIC ACID; HEXURONIC ACIDS; LACTOBACILLUS; PROBIOTICS; SOYBEAN OIL;

EID: 84991628193     PISSN: 10643745     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-1-4939-6364-5_22     Document Type: Chapter

References (15)

1. Fuller R (1992). Probiotics: The scientific basis. Ed. Fuller R. London: Chapman and Hall, London, pp 209–224.
2. Sheu TY, Rosenberg M (1995) Microencapsulation by spray drying ethyl caprylate in whey protein and carbohydrate wall systems. J Food Sci 60:98–103
3. Suita-Cruz P, Goulet J (2001) Improving probiotic survival rates. Food Technol 55:36–42
4. Audet P, Céline P, Christophe L (1988) Immobilized growing lactic acid bacteria with k-carrageenan—locust bean gum gel. Appl Microbiol Biotechnol 29(1):11–18
5. Rao AV, Shiwnarain N, Maharaj I (1989) Survival of microencapsulated Bifidobacterium pseudolongum in simulated gastric and intestinal juices. Can Institute Food Sci Technol J 22:345–349
6. Sheu TY, Marshall RT (1991) Improving culture viability in frozen dairy desserts by microencapsulation. J Dairy Sci 74:107–111
7. Sheu TY, Marshall RT (1993) Microencapsulation of lactobacilli in calcium alginate gels. J Food Sci 58:557–561
8. Sheu TY, Marshall RT, Heymann H (1993) Improving survival of culture bacteria in frozen desserts by micro-entrapment. J Dairy Sci 76:1902–1907
9. Jankowski T, Zielinska M, Wysakowska A (1997) Encapsulation of lactic acid bacteria with alginate/starch capsules. Biotechnol Tech 11:31–34
10. Kebary, K.M.K., Hussein, S.A. and Badausi, R.M. 1998. Improving viability of bifidobacteria and their effect on frozen ice milk. Egypt. J. Dairy Sci. 26:319–337
11. Krasaekoopt W, Bhandari B, Deeth H (2003) Evaluation of encapsulation techniques of probiotics for yoghurt. Int Dairy J 13:3–13
12. Mandal S, Puniya AK, Singh K (2006) Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298. Int Dairy J 16:1190–1195
13. Kailasapathy K (2002) Microencapsulation of probiotic bacteria: technology and potential applications. Curr Issues Intest Microbiol 3:39–48
14. Annan NT, Borza AD, Hansen LT (2008) Encapsulation in alginate-coated gelatin microspheres improves survival of probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions. Food Res Int 41(2):184–193
15. Mandal S, Hati S, Basu S, Puniya AK, Singh R, Singh K (2011) Effect of k-carrageenan concentrations on survival of microencapsulated Lactobacillus casei NCDC 298. Indian J Dairy Sci 63:470–473