On the viability of five probiotic strains when immobilised on various polymers

Dina Rodrigues, Teresa Rocha-Santos, Sérgio Sousa, Ana M. Gomes, Maria M. Pintado, F. Xavier Malcata, José M. Sousa Lobo, José P. Silva, Paulo Costa, Maria H. Amaral, Ana C. Freitas*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)

Abstract

The viability of probiotic bacteria in six food-grade polymers, at two concentrations, was evaluated in order to predict their feasibility as materials for bacterium immobilisation. Alginate and whey proteins were the most adequate polymers, except for Lactobacillus acidophilus Ki and Lactobacillus casei 01 at 2% (m/v) alginate. Xanthan gum appeared to be a potential vector for three strains. L-carrageenan was adequate for both Bifidobacterium strains, but not for Lactobacillus at 2% (m/v). Bifidobacterium strains were not negatively affected by cellulose acetate phthalate, while the opposite held for L. acidophilus strains. Chitosan was the poorest polymer for immobilisation of probiotic bacteria.
Original languageEnglish
Pages (from-to)137-144
Number of pages8
JournalInternational Journal of Dairy Technology
Volume64
Issue number1
DOIs
Publication statusPublished - 1 Feb 2011

Keywords

  • Encapsulation materials
  • Immobilised cultures
  • Probiotic bacteria
  • Viability and survival

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