Survival and metabolic activity of microencapsulated Bifidobacterium longum in stirred yogurt

被引：73

作者：

Adhikari, K ^{[1
]}

Mustapha, A ^{[1
]}

Grün, IU ^{[1
]}

机构：

[1] Univ Missouri, Dept Food Sci, Columbia, MO 65211 USA

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 01期

关键词：

bifidobacteria; microencapsulation; probiotic yogurt; survival;

D O I：

10.1111/j.1365-2621.2003.tb14152.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Live cells of Bifidobacterium longum, microericapsulated in kappa-carrageenan, were added to stirred yogurt after fermentation (pH 4.6) and stored at 4.4 degreesC for 30 d. Cell enumeration indicated no decline of encapsulated cell number in yogurt samples, while there was significant reduction in nonencapsulated cell population (89.3% for B. longum B6 and 91.8% for B. longum ATCC 15708). Ion-exchange high-performance liquid chromatography showed comparable amounts of lactic and acetic acids in all samples, indicating little metabolic activity by bifidobacteria in experimental yogurts. Consumer sensory analysis of blackberry-flavored yogurts revealed that samples containing encapsulated bifidobacteria had a grainy texture. Results suggested that microencapsulation protected bifidobacteria from the low pH of yogurt.

引用

页码：275 / 280

页数：6