Development of a microencapsulated probiotic delivery system with whey, xanthan, and pectin
Author:
Publisher
Springer Science and Business Media LLC
Subject
Microbiology,Computer Networks and Communications,Hardware and Architecture,Software
Link
https://link.springer.com/content/pdf/10.1007/s42770-023-01041-y.pdf
Reference60 articles.
1. Jiang S, Cai L, Lv L, Li L (2021) Pediococcus pentosaceus, a future additive or probiotic candidate. Microb Cell Fact 20(1):1–14. https://doi.org/10.1186/S12934-021-01537-Y
2. Porto MCW, Kuniyoshi TM, Azevedo POS, Vitolo M, Oliveira RPS (2017) Pediococcus spp.: an important genus of lactic acid bacteria and pediocin producers. Biotechnol Adv 35(3):361–374. https://doi.org/10.1016/j.biotechadv.2017.03.004
3. Dubey V, Mishra AK, Ghosh AR (2020) Cell adherence efficacy of probiotic Pediococcus pentosaceus GS4 (MTCC 12683) and demonstrable role of its surface layer protein (Slp). J Proteomics 226:103894. https://doi.org/10.1016/J.JPROT.2020.103894
4. Nunes GL, Etchepare M de A, Cichoski AJ, et al (2018) Inulin, hi-maize, and trehalose as thermal protectants for increasing viability of Lactobacillus acidophilus encapsulated by spray drying. LWT - Food Sci Technol 89(October 2017):128–133. https://doi.org/10.1016/j.lwt.2017.10.032
5. Rathore S, Desai PM, Liew CV, Chan LW, Heng PWS (2013) Microencapsulation of microbial cells. J Food Eng 116(2):369–381. https://doi.org/10.1016/j.jfoodeng.2012.12.022
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