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標題: Increase of viability of entrapped cells of Lactobacillus delbrueckii ssp bulgaricus in artificial sesame oil emulsions
作者: Hou, R.C.W.
Lin, M.Y.
Wang, M.M.C.
Tzen, J.T.C.
關鍵字: biocapsule;encapsulation;lactic acid bacterium;sesame oil emulsion;probiotic bacteria;bodies;survival;encapsulation;proteins;surface
Project: Journal of Dairy Science
期刊/報告no:: Journal of Dairy Science, Volume 86, Issue 2, Page(s) 424-428.
A technique was developed to protect lactic acid bacteria (Lactobacillus delbrueckii ssp. bulgaricus) against simulated gastrointestinal conditions by encapsulation of bacterial cells within artificial sesame oil emulsions. Purified sesame oil bodies consisting of approximately 99% oil, 0.5% phospholipid, and 0.5% protein were decomposed by heating at 70degreesC for 1 h. The bacteria cultured in nonfat milk were encapsulated in artificial oil emulsions constituted with decomposed sesame oil bodies and excess sesame or vegetable cooking oil. Viability of bacteria in storage at 4degreesC for 16 d was substantially elevated from 0.023 to 5.45% after encapsulation. Compared with free cells, the entrapped bacteria demonstrated a significant increase (approximately 10(4) times) in survival rate when subjected to simulated high acid gastric or bile salt conditions. The results indicate that artificial sesame oil emulsion may serve as an effective biocapsule for encapsulation of bacteria in dairy products.
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(03)73620-0
Appears in Collections:生物科技學研究所

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