Add to ORKGSpray drying was applied for the production of kefir powder. The survival of microorganisms after drying, storage and simulated gastrointestinal (GI) conditions was investigated. Kefir was obtained by fermentation of milk and whey permeate, and was dehydrated directly (traditional kefir) or using different carriers (skim milk, whey permeate and maltodextrin). Low survival (5.5 log and <2 log CFU/g for lactic acid bacteria and yeast respectively) of microorganisms was achieved when kefir was dehydrated without thermoprotectants (carriers). In contrast, survival of the microorganisms was significantly improved in the presence of different carriers. When skim milk (SM) was used as the carrier medium, lactic acid bacteria (LAB) survival was abo...
Encapsulation is a practical technique for the preservation of probiotic cultures. This may be accom...
Preservation of probiotic bacteria still represents a challenge as the market of probiotic products ...
Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeast...
Spray drying was applied for the production of kefir powder. The survival of microorganisms after dr...
Aims: This work aims to investigate the survival of Lactobacillus kefir CIDCA 8348, Lactobacillus pl...
Survival of two Lactobacillus kefir strains after spray drying in reconstituted skim milk with or wi...
The research aims to test and compare the chemical characteristics and total Lactic Acid Bacteria or...
The injuries caused by spray drying (SD) of three potential probiotic lactobacilli isolated from kef...
The injuries caused by spray drying (SD) of three potential probiotic lactobacilli isolated from kef...
Kefir is popular fermented milk that is easily found in a form of a drink product and is still less ...
[EN] Combining biotechnology and encapsulation by spray-drying is possible to obtain microorganisms-...
In recent years, there has been a strong focus on beneficial foods with probiotic microorganisms and...
Dried powders containing Lactococcus lactis ssp. cremoris were produced using laboratory and pilot s...
The purpose of this research is to evaluate the recycling of whey and gaining cost using demineraliz...
Kefir is an artisanal product that is gaining scientific attention due to its increase in consumptio...
Encapsulation is a practical technique for the preservation of probiotic cultures. This may be accom...
Preservation of probiotic bacteria still represents a challenge as the market of probiotic products ...
Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeast...
Spray drying was applied for the production of kefir powder. The survival of microorganisms after dr...
Aims: This work aims to investigate the survival of Lactobacillus kefir CIDCA 8348, Lactobacillus pl...
Survival of two Lactobacillus kefir strains after spray drying in reconstituted skim milk with or wi...
The research aims to test and compare the chemical characteristics and total Lactic Acid Bacteria or...
The injuries caused by spray drying (SD) of three potential probiotic lactobacilli isolated from kef...
The injuries caused by spray drying (SD) of three potential probiotic lactobacilli isolated from kef...
Kefir is popular fermented milk that is easily found in a form of a drink product and is still less ...
[EN] Combining biotechnology and encapsulation by spray-drying is possible to obtain microorganisms-...
In recent years, there has been a strong focus on beneficial foods with probiotic microorganisms and...
Dried powders containing Lactococcus lactis ssp. cremoris were produced using laboratory and pilot s...
The purpose of this research is to evaluate the recycling of whey and gaining cost using demineraliz...
Kefir is an artisanal product that is gaining scientific attention due to its increase in consumptio...
Encapsulation is a practical technique for the preservation of probiotic cultures. This may be accom...
Preservation of probiotic bacteria still represents a challenge as the market of probiotic products ...
Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeast...