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首页> 外文期刊>Milchwissenschaft >Effect of microencapsulation of probiotic bacteria with calcium alginate on cell stability during the refrigerated storage period in the Iranian yogurt drink (Doogh).
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Effect of microencapsulation of probiotic bacteria with calcium alginate on cell stability during the refrigerated storage period in the Iranian yogurt drink (Doogh).

机译：藻酸钙微囊化益生菌对伊朗酸奶饮料（Doogh）在冷藏期间的细胞稳定性的影响。

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摘要

Microencapsulation of probiotic bacteria by using hydrocolloid materials provides one of the best possible cares to protect them against detrimental conditions of fermented milks and to extend the shelf life of probiotic fermented products. The most widely used encapsulating material is Ca-alginate. In this research, the effect of microencapsulation of AB-type culture (L. acidophilus LA-5 and Bifidobacterium lactis BB-12) with calcium alginate on cell survival over a 42-day refrigerated storage period (at 4.C) in Iranian yoghurt drink (Doogh) was studied. The initial pH of product at the start of storage time was 4.522 and the final pHs at the end of storage period were 4.510 and 3.775 for the samples containing encapsulated and unencapsulated cells, respectively; indicating considerably higher metabolic activity of free cells compared with entrapped ones. At d 42, viable counts of L. acidophilus and bifidobacteria in the samples containing encapsulated cells were about 5.5 and 4.0 log cycles higher than those containing free cells, respectively.
机译：通过使用水胶体材料对益生菌进行微囊化可提供最佳的护理手段之一，以保护它们免受发酵乳的不利条件并延长益生菌发酵产品的保质期。最广泛使用的封装材料是海藻酸钙。在这项研究中，用藻酸钙微囊化AB型培养物（嗜酸乳杆菌LA-5和乳酸双歧杆菌BB-12）对伊朗酸奶在42天冷藏储存期（在4.C下）细胞存活的影响对饮料（Doogh）进行了研究。在储存时间开始时，产品中包含胶囊化和未胶囊化细胞的样品的初始pH值为4.522，储存期结束时的最终pH分别为4.510和3.775。表明游离细胞的代谢活性比捕获细胞高。在第42天，包含被包封细胞的样品中嗜酸乳杆菌和双歧杆菌的活菌计数分别比包含游离细胞的活菌计数高约5.5和4.0 log周。

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