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231224s2014 xx |||||o 00| ||eng c |
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|a 10.1177/1082013213488775
|2 doi
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|a pubmed24n0761.xml
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|a DE-627
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|a eng
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|a Tee, W F
|e verfasserin
|4 aut
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|a Effects of encapsulation on the viability of potential probiotic Lactobacillus plantarum exposed to high acidity condition and presence of bile salts
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|c 2014
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
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|a Date Completed 20.05.2016
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|a Date Revised 18.08.2014
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.
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|a This study investigated the survival of encapsulated potential probiotic Lactobacillus plantarum which isolated from fermented cocoa beans. κ-Carrageenan was used to encapsulate the probiotic. Encapsulation techniques such as emulsification, freeze-drying or extrusion were adopted to encapsulate the probiotic. Freeze-drying and extrusion methods showed higher (p < 0.05) efficiency (89.48 ± 3.21 and 92.26 ± 1.45%, respectively) in encapsulating the probiotic compared to the emulsification method (82.19 ± 0.71% efficiency). Freeze-dried encapsulated probiotic L. plantarum was selected for further survival analysis as greater amount of beads were produced compared to the extrusion method. Freeze-dried probiotic was found to have significantly (p < 0.05) higher tolerance to acid at pH 2 with higher survival percentage compared to non-encapsulated probiotic. However, freeze-drying encapsulation was proven not to enhance the resistance of the probiotic to bile salt as evidenced by the one log colony reduction as for the non-encapsulated probiotic. Further modification of freeze-drying encapsulation technique is needed to enhance the survival of the encapsulated potential probiotic L. plantarum toward bile salt in the future
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|a Journal Article
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|a Research Support, Non-U.S. Gov't
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|a Lactobacillus plantarum
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|a Probiotic encapsulation
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|a freeze-drying
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|a survival
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|a Bile Acids and Salts
|2 NLM
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|a Capsules
|2 NLM
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|a Carrageenan
|2 NLM
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|a 9000-07-1
|2 NLM
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|a Nazaruddin, R
|e verfasserin
|4 aut
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|a Tan, Y N
|e verfasserin
|4 aut
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|a Ayob, M K
|e verfasserin
|4 aut
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 20(2014), 6 vom: 01. Sept., Seite 399-404
|w (DE-627)NLM098247832
|x 1532-1738
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|g volume:20
|g year:2014
|g number:6
|g day:01
|g month:09
|g pages:399-404
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|u http://dx.doi.org/10.1177/1082013213488775
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