Co-encapsulation of lactic acid bacteria and prebiotic with alginate-fenugreek gum-locust bean gum matrix: Viability of encapsulated bacteria under simulated gastrointestinal condition and during storage time

Biotechnology and Bioprocess Engineering

Volumn 22, Issue 3, 2017, Pages 265-271

  Damodharan, Karthiyaini ^a   Palaniyandi, Sasikumar Arunachalam ^b   Yang, Seung Hwan ^c   Suh, Joo Won ^a  

^a Myong Ji University   (South Korea)

^b MEPCO SCHLENK ENGINEERING COLLEGE   (India)

^c Chonnam National University   (South Korea)

Author keywords

alginate; extrusion; fenugreek gum; locust bean gum; microencapsulation; prebiotic; probiotics; viability

Indexed keywords

ALGINATE; BACTERIA; EXTRUSION; FOOD STORAGE; LACTIC ACID; LOW TEMPERATURE DRYING; MICROENCAPSULATION; MICROSTRUCTURE; THERMAL PROCESSING (FOODS);

FENUGREEK GUM; LOCUST BEAN GUM; PREBIOTICS; PROBIOTICS; VIABILITY;

ENCAPSULATION;

ALGAROBA; ALGINIC ACID; PREBIOTIC AGENT; PROBIOTIC AGENT; RAFFINOSE;

ARTICLE; BACTERIAL CELL; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; CARBON SOURCE; CONTROLLED STUDY; DISSOLUTION; FENUGREEK; FREEZE DRYING; GASTROINTESTINAL TRANSIT; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PLANTARUM; MICROCAPSULE; MICROENCAPSULATION; NONHUMAN; PEDIOCOCCUS PENTOSACEUS; STORAGE;

EID: 85025468696     PISSN: 12268372     EISSN: 19763816     Source Type: Journal    
DOI: 10.1007/s12257-017-0096-1     Document Type: Article

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