Protection of Lactobacillus acidophilus from the low pH of a model gastric juice by incorporation in a W/O/W emulsion
作者： Motohiro Shima , Yasunobu Morita , Masatsugu Yamashita , Shuji Adachi
DOI: 10.1016/J.FOODHYD.2006.01.001
关键词: Lactobacillus acidophilus 、 Encapsulated bacteria 、 Bacteria 、 Chemistry 、 Emulsion 、 Acid tolerance 、 Food science
摘要: Abstract The protective effect of a W/O/W emulsion for Lactobacillus acidophilus from model gastric juice was investigated in order to develop method utilizing the advantages probiotics. bacteria were included inner-phase solution emulsion, and counting viable-bacteria developed. relative viability 49% at 2 h juice, whereas directly dispersed declined 1.3% even 0.67 h. viabilities encapsulated 0.12 1.10 emulsions having median diameters 11.9 25.4 μm, prepared with volume ratios 0.03 0.45, respectively. 11 27 μm, homogenization speed 2.2×10 4 9.8×10 3 rpm, 0.4 0.8, These results suggested that both ratio diameter oil droplet affected bacteria.
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