Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage

Amine, Khalie Mahamad; Champagne, Claude P.; Raymond, Yves; St-Gelais, Daniel; Britten, Michel; Fustier, Patrick; Salmieri, Stéphane et Lacroix, Monique (2014). Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage Food Control , vol. 37 , nº 1. pp. 193-199. DOI: 10.1016/j.foodcont.2013.09.030.

Prévisualisation

PDF (Le document est disponible en version article soumis dans le mémoire à partir de la page 70 à l’adresse URL suivante : http://espace.inrs.ca/2350/) - Image de couverture Télécharger (162kB) | Prévisualisation

Résumé

The aim of this study was to evaluate the effect of microencapsulation (ME) in alginate beads on the viability of Bifidobacterium longum 15708 in terms of their tolerance to freezing, storage in a frozen state, cheddar cheese manufacturing and storage as well as to a simulated gastro-intestinal environment. Two ME methods namely i) droplet extrusion method (ADE) and ii) emulsion method, involving two polymers (native (NA) and palmitoylated alginate (PA)) were compared. Results showed that ADE maintained higher viability of B.longum after 24h freezing at -80°C with no viability loss as compared to the emulsion process and free cells which lost approximately 0.8 and 1.5log CFU/mL respectively. However, during a 4 weeks storage period at -80°C, no significant difference (. P0.05) was observed in the survival of free and immobilized B.longum, with no loss of viability. Cheddar cheeses supplemented with B.longum culture were prepared and analysed during storage at 4°C. After 21 days of storage, Cheddar cheese containing encapsulated B.longum in NA and PA polymers produced with the emulsion process showed a good survival with 2log CFU/mL reduction after 21 days, as compared to ADE-encapsulated B.longum and free cells with 3 and 4log CFU/mL reductions respectively. The immobilized bacteria in both polymers were also more resistant than free cells to simulated gastric and intestinal environments by a factor of 30. © 2013 Elsevier Ltd.

Type de document:	Article
Mots-clés libres:	Alginate Cheddar cheese Emulsion Gastro-intestinal survival Microencapsulation Palmitoylation Probiotic bacteria Spray noozle
Centre:	Centre INRS-Institut Armand Frappier
Date de dépôt:	19 sept. 2017 15:28
Dernière modification:	19 sept. 2017 15:38
URI:	https://espace.inrs.ca/id/eprint/3001

Gestion Actions (Identification requise)

Modifier la notice