Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation

Basit Öğe Kaydı
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridOzer, Barbaros/0000-0001-6669-0444
dc.authoridSenel, Ebru/0000-0003-0797-621X
dc.authorwosidKırmacı, Avni/AAG-5860-2019
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidSENEL, Ebru/AAJ-4198-2020
dc.authorwosidOzer, Barbaros/AAG-9011-2020
dc.contributor.authorOzer, Barbaros
dc.contributor.authorKirmaci, Hueseyin Avni
dc.contributor.authorSenel, Ebru
dc.contributor.authorAtamer, Metin
dc.contributor.authorHayaloglu, Adnan
dc.date.accessioned2024-08-04T20:31:00Z
dc.date.available2024-08-04T20:31:00Z
dc.date.issued2009
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe viability of Bifidobacterium bifidum BB-12 and Lactobocillus acidophilus LA-5 microencapsulated by either an extrusion or an emulsion technique and used in white-brined cheese was monitored. Both microencapsulation techniques were effective in keeping the numbers of probiotic bacteria higher than the level of the therapeutic minimum (> 10(7) cfu g(-1)). While the Counts of probiotic bacteria decreased approximately 3 log in the control cheese in which probiotics were used as free cells, the decrease was more limited in the cheeses containing microdencapsulated cells (approximately 1 log). Medium- and long-chain free fatty acid contents of the cheeses with immobilized probiotics were much higher than in the control cheese. Similarly, cheeses made with immobilized probiotics contained higher acetaldehyde and diacetyl levels than the control. Experimental cheeses containing microencapsulated probiotics were not different from the control cheese in terms of sensory properties. (C) 2008 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipTurkish Scientific and Research Council (TUBITAK) [TOVAG 3227]en_US
dc.description.sponsorshipThe authors thank the Turkish Scientific and Research Council (TUBITAK) for financial support for this research (project no.: TOVAG 3227)en_US
dc.identifier.doi10.1016/j.idairyj.2008.07.001
dc.identifier.endpage29en_US
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-54249107144en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage22en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2008.07.001
dc.identifier.urihttps://hdl.handle.net/11616/94673
dc.identifier.volume19en_US
dc.identifier.wosWOS:000261281000004en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectProbiotic Bacteriaen_US
dc.subjectSurvivalen_US
dc.subjectYogurten_US
dc.subjectEncapsulationen_US
dc.subjectMilken_US
dc.subjectStarteren_US
dc.subjectStrainen_US
dc.subjectBb-02en_US
dc.titleImproving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulationen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu