viability of encapsulated lactobacillus sp. mar 8

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ID: 169264
2006
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Abstract
Lactobacillus sp. Mar 8 had advantages as probiotic digestive system cholesterol lowering Lactobacillus. Applying in industry, particular processing technique is necessary for gaining product that ready for marketing and consuming. Spray drying is common technique using in various food processing. High processing temperature, 100-200oC, for 3-10 second become the barrier because cells were under extreme temperature stress. Therefore, encapsulate was needed to protect the cells from those extreme conditions. Viability and survival rate of encapsulated Lactobacillus sp. Mar 8 have been investigated. The result showed that Lactobacillus sp. Mar 8 that was encapsulated by 10% skim milk has higher viability than those by 5% skim milk, namely 72.37% and 51.69% respectively. Survival rate of encapsulated Lactobacillus cells will come to zero in 41.28 years. Therefore, encapsulated Lactobacillus sp. Mar 8 may use as probiotic agent.
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triana2006biodiversitasviability Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;EVI TRIANA;EKO YULIANTO;NOVIK NURHIDAYAT
Journal Journal of endourology
Year 2006
DOI
DOI not found
URL
http://biodiversitas.mipa.uns.ac.id/D/D0702/D070204.pdf
Keywords
spray drying encapsulation viability lactobacillus sp

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