Double use of concentrated sweet whey for growth and spray drying of probiotics: Towards maximal viability in pilot scale spray dryer
Tài liệu tham khảo
Aburjaile, 2016, The long-term survival of Propionibacterium freudenreichii in a context of nutrient shortage, J. Appl. Microbiol., 120, 432, 10.1111/jam.13000
Anastasiou, 2006, Changes in protein synthesis during thermal adaptation of Propionibacterium freudenreichii subsp. shermanii, Int. J. Food Microbiol., 10.1016/j.ijfoodmicro.2005.11.015
Breeuwer, 2014, Adaptation of pathogenic microorganisms to dry conditions, 37
Cal, 2010, Spray drying technique. I: hardware and process parameters, J. Pharm. Sci., 99, 575, 10.1002/jps.21886
Chandan, 2015
Chen, 2006, Food protein-based materials as nutraceutical delivery systems, Trends Food Sci. Technol., 17, 272, 10.1016/j.tifs.2005.12.011
De Castro-Cislaghi, 2012, Bifidobacterium Bb-12 microencapsulated by spray drying with whey: survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage, J. Food Eng., 113, 186, 10.1016/j.jfoodeng.2012.06.006
Desmond, 2001, Environmental adaptation of probiotic lactobacilli towards improvement of performance during spray drying, Int. Dairy J., 11, 801, 10.1016/S0958-6946(01)00121-2
Doherty, 2011, Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection, Food Hydrocoll., 25, 1604, 10.1016/j.foodhyd.2010.12.012
Falentin, 2010, The complete genome of Propionibacterium freudenreichii CIRM-BIA1T, a hardy actinobacterium with food and probiotic applications, PLoS One, 5, e11748, 10.1371/journal.pone.0011748
FAO/WHO, 2001
Fu, 2011, Towards a maximal cell survival in convective thermal drying processes, Food Res. Int., 44, 1127, 10.1016/j.foodres.2011.03.053
Huang, 2016, Double use of highly concentrated sweet whey to improve the biomass production and viability of spray-dried probiotic bacteria, J. Funct. Foods, 23, 453, 10.1016/j.jff.2016.02.050
Huang, 2016, Hyperconcentrated sweet whey: a new culture medium that enhances Propionibacterium freudenreichii stress tolerance, Appl. Environ. Microbiol., 10.1128/AEM.00748-16
Johansson, 2015, Normalization of host intestinal mucus layers requires long-term microbial colonization, Cell Host Microbe, 18, 582, 10.1016/j.chom.2015.10.007
Laroche, 2005, Water activity affects heat resistance of microorganisms in food powders, Int. J. Food Microbiol., 97, 307, 10.1016/j.ijfoodmicro.2004.04.023
Leverrier, 2004, Mass spectrometry proteomic analysis of stress adaptation reveals both common and distinct response pathways in Propionibacterium freudenreichii, Arch. Microbiol., 181, 215, 10.1007/s00203-003-0646-0
Minekus, 2014, A standardised static in vitro digestion method suitable for food – an international consensus, Food Funct., 5, 1113, 10.1039/C3FO60702J
Peighambardoust, 2011, Application of spray drying for preservation of lactic acid starter cultures: a review, Trends Food Sci. Technol., 22, 215, 10.1016/j.tifs.2011.01.009
Perdana, 2014, Interactions between formulation and spray drying conditions related to survival of Lactobacillus plantarum WCFS1, Food Res. Int., 56, 9, 10.1016/j.foodres.2013.12.007
Písecký, 2012
Schuck, 2012
Schuck, 2013, Spray drying of dairy bacteria: new opportunities to improve the viability of bacteria powders, Int. Dairy J., Nov. Technol. Sustain. Dairy Prod. Int. Dairy Fed. World Dairy Summit, 31, 12
Tavares, 2014, Milk proteins as encapsulation devices and delivery vehicles: applications and trends, Trends Food Sci. Technol., 37, 5, 10.1016/j.tifs.2014.02.008
Teixeira, 1995, Survival of Lactobacillus delbrueckii ssp. bulgaricus following spray-drying, J. Dairy Sci., 78, 1025, 10.3168/jds.S0022-0302(95)76718-2
Tripathi, 2014, Probiotic functional foods: survival of probiotics during processing and storage, J. Funct. Foods, 9, 225, 10.1016/j.jff.2014.04.030
Verschuere, 2000, Probiotic bacteria as biological control agents in aquaculture, Microbiol. Mol. Biol. Rev., 64, 655, 10.1128/MMBR.64.4.655-671.2000
Vesterlund, 2012, Water activity in dry foods containing live probiotic bacteria should be carefully considered: a case study with Lactobacillus rhamnosus GG in flaxseed, Int. J. Food Microbiol., 157, 319, 10.1016/j.ijfoodmicro.2012.05.016
Wang, 2016, Thermal aggregation of calcium-fortified skim milk enhances probiotic protection during convective droplet drying, J. Agric. Food Chem., 64, 6003, 10.1021/acs.jafc.6b02205
Wilderdyke, 2004, Isolation, identification, and selection of lactic acid bacteria from alfalfa sprouts for competitive inhibition of foodborne pathogens, J. Food Prot., 67, 947, 10.4315/0362-028X-67.5.947
Zhang, 2014, A study on Bifidobacterium lactis Bb12 viability in bread during baking, J. Food Eng., 122, 33, 10.1016/j.jfoodeng.2013.08.029
Zhang, 2016, Effects of media, heat adaptation, and outlet temperature on the survival of Lactobacillus salivarius NRRL B-30514 after spray drying and subsequent storage, LWT – Food Sci. Technol., 74, 441, 10.1016/j.lwt.2016.08.008
Zhu, 2014, Dose-dependent effects of Lactobacillus rhamnosus on serum Interleukin-17 production and intestinal T-cell responses in pigs challenged with Escherichia coli, Appl. Environ. Microbiol., 80, 1787, 10.1128/AEM.03668-13