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Effects of inner-phase components of water-in-oil-in-water emulsion on low-pH tolerance of Lactobacillus acidophilus incorporated into inner-water phase

Paper ID Volume ID Publish Year Pages File Format Full-Text
22350 43270 2007 4 PDF Available
Title
Effects of inner-phase components of water-in-oil-in-water emulsion on low-pH tolerance of Lactobacillus acidophilus incorporated into inner-water phase
Abstract

The incorporation of Lactobacillus acidophilus, which has a low acid tolerance, into the inner-water phase of water-in-oil-in-water (W/O/W) emulsion improved the bacterial survival rate in a model gastric juice. The components that enhanced the acid tolerance of the bacterium in W/O/W emulsion were investigated. Although the acid tolerance enhancement induced by the tested components was low at pH 2, some components significantly improved the tolerance at pH 4. In particular, the acid tolerance enhancement induced by yeast extract and sodium caseinate was marked.

Keywords
water-in-oil-in-water emulsion; Lactobacillus acidophilus; acid tolerance; model gastric juice
First Page Preview
Effects of inner-phase components of water-in-oil-in-water emulsion on low-pH tolerance of Lactobacillus acidophilus incorporated into inner-water phase
Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 103, Issue 3, March 2007, Pages 278–281
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering