Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products.

@article{Sohail2012EvaluationOL,
  title={Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products.},
  author={Asma Sohail and Mark S Turner and Elisabeth Kartika Prabawati and Allan Gerald Arthur Coombes and Bhesh Bhandari},
  journal={International journal of food microbiology},
  year={2012},
  volume={157 2},
  pages={
          162-6
        }
}
This study investigated the effect of microencapsulation on the survival of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM and their acidification in orange juice at 25°C for nine days and at 4°C over thirty five days of storage. Alginate micro beads (10-40 μm) containing the probiotics were produced by a novel dual aerosol method of alginate and CaCl(2) cross linking solution. Unencapsulated L. rhamnosus GG was found to have excellent survivability in orange juice at both… CONTINUE READING

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