The DOI matches its Crossref record; 36 of the 36 references it cites were found in a registry or an index.
Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia
Abstract
AIMS: To assess the protective effect of gum acacia (GA) on the performance of Lactobacillus paracasei NFBC 338 during spray-drying, subsequent storage and exposure of the culture to porcine gastric juice. METHODS AND RESULTS: For these studies, Lact. paracasei NFBC 338 was grown in a mixture of reconstituted skim milk (10% w/v) and GA (10% w/v) to mid log phase and spray-dried at outlet temperatures between 95 and 105 degrees C. On spray drying at the higher air outlet temperature of 100-105 degrees C, the GA-treated culture displayed 10-fold greater survival than control cells. Probiotic lactobacilli in GA-containing powders also survived dramatically better than untreated cultures during storage at 4-30 degrees C for 4 weeks. A 20-fold better survival of the probiotic culture in GA-containing powders was obtained during storage at 4 degrees C while, at 15 and 30 degrees C, greater than 1000-fold higher survival was obtained. Furthermore, the viability of probiotic lactobacilli in GA-containing powders was 100-fold higher when exposed to porcine gastric juice over 120 min compared with the control spray-dried culture. CONCLUSIONS: The data indicate that GA has applications in the protection of probiotic cultures during drying, storage and gastric transit. SIGNIFICANCE AND IMPACT OF THE STUDY: Gum acacia treatment for the manufacture of probiotic-containing powders should result in more efficient probiotic delivery to the host gastrointestinal tract.
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Cites
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Probiotic functional foods: Survival of probiotics during processing and storage
Tripathi, M. K., & Giri, S. K. (2014) · Journal of Functional Foods · doi:10.1016/j.jff.2014.04.030 · Cited by 1,181
Terpou, A., Papadaki, A., Lappa, I., Kachrimanidou, V., Bosnea, L., & Kopsahelis, N. (2019) · Nutrients · doi:10.3390/nu11071591 · Cited by 779
Encapsulation Technologies for Active Food Ingredients and Food Processing
(2010) · Springer eBooks · doi:10.1007/978-1-4419-1008-0 · Cited by 631
Alternative Drying Processes for the Industrial Preservation of Lactic Acid Starter Cultures
Santivarangkna, C., Kulozik, U., & Foerst, P. (2007) · Biotechnology Progress · doi:10.1021/bp060268f · Cited by 329
Application of spray drying for preservation of lactic acid starter cultures: a review
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Metadata
- Authors
- Desmond, C., Ross, R. P., O'Callaghan, E., Fitzgerald, G., & Stanton, C.
- Venue
- Journal of Applied Microbiology
- Publisher
- Oxford University Press (OUP)
- Published
- 2002-12
- Volume
- 93
- Issue
- 6
- Pages
- 1003-1011
- ISSN
- 1364-5072 (ISSN-L)
- 1365-2672
- OpenAlex
- W2169914013
- Cited by
- 317
- References
- 36
- FWCI
- 4.89
- Type
- journal article
- Language
- en
- Open access
- closed
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- Desmond, C., Ross, R. P., O'Callaghan, E., Fitzgerald, G., & Stanton, C. (2002). Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia. Journal of Applied Microbiology. https://doi.org/10.1046/j.1365-2672.2002.01782.x
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