Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese

نویسندگان

چکیده

In the study, microencapsulation method was applied in production of white cheese from goat milk to prevent loss viability Lactobacillus paracasei and Bifidobacterium longum due environmental factors during their storage period. For this purpose, obtained using three types microcapsules - symbiotic containing probiotic bacteria + fructooligosaccharide, inulin. addition, probiotics, fructooligosaccharide inulin have been added free form, a total 7 different cheeses produced with control sample. microencapsulation, 1% sodium alginate used as coating material extrusion applied. The samples stored at +4 0C for 180 days. It has determined that L. B.longum preserved technique, while is higher level addition prebiotics microencapsules. concluded microorganisms are available above minimum therapeutic effect value grams these could be considered probiotic.

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ژورنال

عنوان ژورنال: Food Science and Technology

سال: 2022

ISSN: ['2331-513X', '2331-5156']

DOI: https://doi.org/10.1590/fst.55620