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Viability of microencapsulated Bifidobacterium animalis ssp. lactis BB12 in kefir during refrigerated storage
Author(s) -
GONZÁLEZSÁNCHEZ FERNANDO,
AZAOLA ALEJANDRO,
GUTIÉRREZLÓPEZ GUSTAVO F,
HERNÁNDEZSÁNCHEZ HUMBERTO
Publication year - 2010
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00604.x
Subject(s) - bifidobacterium animalis , nisin , food science , kefir , bifidobacterium , probiotic , chemistry , titratable acid , cold storage , lactose , lactobacillus , fermentation , biology , lactic acid , bacteria , antimicrobial , genetics , organic chemistry , horticulture
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.