Viability of microencapsulated Bifidobacterium animalis ssp. lactis BB12 in kefir during refrigerated storage

Fernando González-Sánchez; Alejandro Azaola; Gustavo F. Gutiérrez-López; Humberto Hernández-Sánchez

doi:10.1111/j.1471-0307.2010.00604.x

Viability of microencapsulated Bifidobacterium animalis ssp. lactis BB12 in kefir during refrigerated storage

Fernando González-Sánchez, Alejandro Azaola, Gustavo F. Gutiérrez-López, Humberto Hernández-Sánchez

Escuela Nacional de Ciencias Biológicas (ENCB)

Research output: Contribution to journal › Article › peer-review

31 Scopus citations

Abstract

The viability of free and immobilized cells of Bifidobacterium animalis ssp. lactis BB12 incorporated into kefir was studied for 28 days during refrigerated storage. The immobilized bifidobacteria were added directly to previously prepared kefir. Titratable acidity, pH, ethanol, fat, protein and lactose were evaluated in the kefir with bifidobacteria after the storage. The survival of the free and microencapsulated bifidobacteria was evaluated during the storage period and in simulated gastric juice. The pH of kefirs ranged from 4.3 to 4.6. Encapsulation improved significantly the survival of bifidobacteria during exposure to nisin, during the storage period and in simulated gastric juice.

Original language	English
Pages (from-to)	431-436
Number of pages	6
Journal	International Journal of Dairy Technology
Volume	63
Issue number	3
DOIs	https://doi.org/10.1111/j.1471-0307.2010.00604.x
State	Published - Aug 2010

Keywords

Bifidobacterium animals
Kefir
Microencapsulation
Nisin
Probiotics
Simulated gastric juice

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10.1111/j.1471-0307.2010.00604.x

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abstract = "The viability of free and immobilized cells of Bifidobacterium animalis ssp. lactis BB12 incorporated into kefir was studied for 28 days during refrigerated storage. The immobilized bifidobacteria were added directly to previously prepared kefir. Titratable acidity, pH, ethanol, fat, protein and lactose were evaluated in the kefir with bifidobacteria after the storage. The survival of the free and microencapsulated bifidobacteria was evaluated during the storage period and in simulated gastric juice. The pH of kefirs ranged from 4.3 to 4.6. Encapsulation improved significantly the survival of bifidobacteria during exposure to nisin, during the storage period and in simulated gastric juice.",

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AU - Azaola, Alejandro

AU - Gutiérrez-López, Gustavo F.

AU - Hernández-Sánchez, Humberto

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AB - The viability of free and immobilized cells of Bifidobacterium animalis ssp. lactis BB12 incorporated into kefir was studied for 28 days during refrigerated storage. The immobilized bifidobacteria were added directly to previously prepared kefir. Titratable acidity, pH, ethanol, fat, protein and lactose were evaluated in the kefir with bifidobacteria after the storage. The survival of the free and microencapsulated bifidobacteria was evaluated during the storage period and in simulated gastric juice. The pH of kefirs ranged from 4.3 to 4.6. Encapsulation improved significantly the survival of bifidobacteria during exposure to nisin, during the storage period and in simulated gastric juice.

KW - Bifidobacterium animals

KW - Kefir

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KW - Simulated gastric juice

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DO - 10.1111/j.1471-0307.2010.00604.x

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JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

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Viability of microencapsulated Bifidobacterium animalis ssp. lactis BB12 in kefir during refrigerated storage

Abstract

Keywords

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