Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product.

@article{Corbo2016UseOA,
  title={Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product.},
  author={Maria Rosaria Corbo and Antonio Bevilacqua and Barbara Speranza and Barbara Di Maggio and Mariangela Gallo and Milena Sinigaglia},
  journal={Meat science},
  year={2016},
  volume={111},
  pages={
          198-203
        }
}
This paper proposes the microencapsulation into alginate beads of 4 isolates of lactic acid bacteria (Lactobacillus spp.), previously isolated from pork meat. First, the beads were studied in relation to the encapsulation yield (EY), kinetic of cell release in a structured system, and survival throughout bead storage at 4 °C. EY was 93-96% and the survival of the encapsulated microorganisms was variable, with two isolates showing a bacterial population of 6.1-6.9 log cfu/g after 35 days under… CONTINUE READING
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