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1. Synbiotic microencapsulation of Lactobacillus brevis and Lactobacillus delbrueckii subsp. lactis using oats/oats brans as prebiotic for enhanced storage stability

Author

G. Nagamaniammai, R. E. Kalpa, R. Preetha, and V. Sreejit

Subjects
biology, Gastric fluid, Chemistry, Lactobacillus brevis, Prebiotic, medicine.medical_treatment, food and beverages, Improved survival, Oat bran, biology.organism_classification, law.invention, Microsphere, Probiotic, law, Lactobacillus, medicine, Food science, Food Science
Abstract

Potential probiotic strains, Lactobacillus delbrueckii subsp. lactis and Lactobacillus brevis were microencapsulated with their appropriate prebiotics, oat bran, and oats, respectively, selected by in vitro fermentation. The microencapsulation of these probiotics were done in an alginate matrix, with and without their appropriate prebiotics. Results showed that cells microencapsulated with the prebiotics had significantly more storage stability (p

Published
2021
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