ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The protective culture, Lactobacillus sakei Bactoferm-B2, is not particularly resistant to commercial cooking conditions of meat products. Encapsulation in lyophilized alginate beads supplemented with glycerol was tested as a means to protect L. sakei against heat treatment in broth culture, and in an acidified chicken meat model (pH 5.0). Significantly enhanced (p 〈 0.05) cell protection by encapsulation was observed in liquid media acidified to pH 5.0 and 5.7, but not in the meat model. Indeed, unencapsulated freezedried cells were significantly more resistant (p 〈 0.05) in meat. Meat model constituents, such as the binders and meat itself, provided protection to the free cells.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09601.x
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