Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61957
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dc.contributor.authorTsen, J.H.en_US
dc.contributor.author金安兒zh_TW
dc.contributor.authorHuang, H.Y.en_US
dc.contributor.authorLin, Y.P.en_US
dc.contributor.authorKing, V.A.E.en_US
dc.date2007zh_TW
dc.date.accessioned2014-06-09T06:26:09Z-
dc.date.available2014-06-09T06:26:09Z-
dc.identifier.issn0167-7012zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/61957-
dc.description.abstractLactobacillus reuteri shows certain beneficial effects to human health and is recognized as a probiotic. However, its application in frozen foods is still not Popular because Of its low Survival during freezing and frozen storage. Cell immobilization technique could effectively exert protection effects to microbial cells in order to enhance their endurance to unfavorable environmental conditions as well as to improve their viability and cell concentration. Ca-alginate and kappa-carrageenan were used to immobilize L. reuteri in this research, and the immobilized cells were exposed to different freezing temperatures, i.e. -20 degrees C, -40 degrees C, -60 degrees C, -80 degrees C, and stored at -40 degrees C and -80 degrees C for 12 weeks. The objectives were to study the protection effects of cell immobilization against the adverse conditions of freezing and frozen storage, and the effects of freezing temperatures to the immobilized cells. Cell immobilization was used to raise the survival of L. reuteri during freezing and frozen storage in order to develop frozen foods with the probiotic effects of L. reuteri. Results indicated that immobilized L. reuteri possessed better survival in both freezing and frozen storage. The survival of immobilized L. reuteri was higher than that of free cells, and the effects of lower freezing temperature were better than higher freezing temperature. The immobilization effects of Ca-alginate were found to be superior to kappa-carrageenan. Cell immobilized L. reuteri exhibits potential to be used in frozen foods. (C) 2007 Elsevier B.V. All rights reserved.en_US
dc.language.isoen_USzh_TW
dc.relationJournal of Microbiological Methodsen_US
dc.relation.ispartofseriesJournal of Microbiological Methods, Volume 70, Issue 3, Page(s) 561-564.en_US
dc.relation.urihttp://dx.doi.org/10.1016/j.mimet.2007.06.004en_US
dc.subjectLactobacillus reuterien_US
dc.subjectcell immobilizationen_US
dc.subjectCa-alginateen_US
dc.subjectkappa-carrageenanen_US
dc.subjectfreezingen_US
dc.subjectfrozen storageen_US
dc.subjectkappa-carrageenanen_US
dc.subjectethanol fermentationen_US
dc.subjectentrapped yeastsen_US
dc.subjectfruit piecesen_US
dc.subjectacidophilusen_US
dc.subjectprobioticsen_US
dc.subjectalginateen_US
dc.subjectsurvivalen_US
dc.subjectviabilityen_US
dc.subjectcaseien_US
dc.titleFreezing resistance improvement of Lactobacillus reuteri by using cell immobilizationen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1016/j.mimet.2007.06.004zh_TW
Appears in Collections:食品暨應用生物科技學系
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