articleTop 1% cited

Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances

Journal of Applied Microbiology · 2004 · Vol. 96(5) · pp. 1024–1039

B. M. Corcoran(University College Cork)R. Paul Ross(Teagasc - The Irish Agriculture and Food Development Authority)Gerald F. Fitzgerald(Alimentary Health (Ireland))Catherine Stanton✉(Alimentary Health (Ireland))

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Abstract

High viability (approximately 10(9) CFU g(-1)) powders containing probiotic lactobacilli in combination with prebiotics were developed, which may be useful as functional food ingredients for the manufacture of probiotic foods.

Probiotics and Fermented Foods Gut microbiota and health Microbial Metabolites in Food BiotechnologyPrebioticLactobacillus rhamnosusInulinProbioticSpray dryingFood scienceSkimmed milkResponse surface methodologyLactobacillus salivariusFructooligosaccharide

MeSH terms

AnimalsBacteriological TechniquesCulture MediaFood AdditivesFood MicrobiologyGlucansHot TemperatureInulinLactobacillusMilkPowdersPreservation, BiologicalColony Count, MicrobialProbiotics

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408

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14.98

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99%

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Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery