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Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose

Wang, Anyi ; Lin, Jun ; Zhong, Qixin

Food science & technology, March 2020, Vol.121 [Periódico revisado por pares]

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  • Título:
    Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose
  • Autor: Wang, Anyi ; Lin, Jun ; Zhong, Qixin
  • Assuntos: Probiotics Powder ; Survival ; Protectants ; Dairy Ingredients ; Biophysical States ; Probiotics Powder ; Survival ; Protectants ; Dairy Ingredients ; Biophysical States ; Engineering ; Economics
  • É parte de: Food science & technology, March 2020, Vol.121
  • Descrição: The objective of this study was to characterize physical and microbiological properties of powders prepared by mixing Lactobacillus salivarius NRRL B-30514 suspensions with skim milk powder (SMP), spray-dried lactose (SDL), milk protein concentrate (MPC), or MPC/SDL at a mass ratio of 1:2, 1:1 or 2:1 to understand the relative significance of proteins and lactose in bacterial survival. The probiotic viability and storage stability were significantly improved with the increase of dairy protein content. Based on water sorption isotherms and X-ray diffraction spectroscopy, MPC was suggested to preferentially absorb water in cell suspensions, which inhibited the hydration of SDL and therefore lowered the hypertonic pressure to the adhered cells. The LIVE/DEAD® BacLight™ and CTC reduction assays detected higher membrane integrity and respiratory activity of bacteria for treatments with more proteins. Findings from the current study indicated the more significant role of milk proteins...
  • Idioma: Inglês

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