Microencapsulation of Lactobacillus casei BNCC 134415 under lyophilization enhances cell viability during cold storage and pasteurization, and in simulated gastrointestinal fluids
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DOI: 10.1016/j.lwt.2019.108521
Abstract: Abstract Lactobacillus casei BNCC 134415 cells were micro-encapsulated in whey protein isolate (WPI), WPI + Gellan gum (GG), WPI+ cellulose acetate phthalate (CAP) or WPI+GG+CAP as capsule matrixes under lyophilization. Physical and chemical properties of the microcapsules and viability… read more here.
Keywords: simulated gastrointestinal; lyophilization; casei bncc; viability ... See more keywords