Influence of L-cysteine, oxygen and relative humidity upon survival throughout ...

• Autor(es): Rodrigues, D. ; Sousa, S. ; Rocha-Santos, T. ; Silva, J.P. ; Lobo, J.M. Sousa ; Costa, P. ; Amaral, M. H. ; Pintado, M. M. ; Gomes, A. M. ; Malcata, F. X. ; Freitas, A. C.
• Data: 2011
• Identificador Persistente: http://hdl.handle.net/10400.14/7954
• Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

The survival rates of Lactobacilus acidophilus Ki, Lactobacillus paracasei L26 and Bifidobacterium animalis BB-12 were studied after whey protein microencapsulation via spray-drying, with or without L-cysteine- HCl, and storage up to 6 months at 5 C and 22 C, with variation in relative air humidity and oxygen levels. Lb. paracasei L26 was the least susceptible to storage conditions: above 106 cfu g 1 were recorded by 180 d at 22 C, irrespective of relative humidity, and the presence/absence of oxygen and L-cysteine. Higher relative humidity, higher temperature and longer storage periods were deleterious to survival of both B. animalis BB-12 and Lb. acidophilus Ki; the effect of L-cysteine-HCl was dependent on the probiotic strain. The effect of overhead oxygen was not significant upon any probiotic strain studied. Whey protein microcapsules containing L-cysteine-HCl protected probiotic cultures from simulated gastrointestinal conditions.