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dc.contributor.author
Vinderola, Celso Gabriel
dc.contributor.author
Zacarías, María Florencia
dc.contributor.author
Bockelmann, W
dc.contributor.author
Neve, H
dc.contributor.author
Reinheimer, Jorge Alberto
dc.contributor.author
Heller, KJ
dc.date.available
2020-04-21T17:28:03Z
dc.date.issued
2012-05
dc.identifier.citation
Vinderola, Celso Gabriel; Zacarías, María Florencia; Bockelmann, W; Neve, H; Reinheimer, Jorge Alberto; et al.; Preservation of functionality of Bifidobacterium animalis subsp. lactis INL1 after incorporation of freeze-dried cells into different food matrices; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 30; 1; 5-2012; 274-280
dc.identifier.issn
0740-0020
dc.identifier.uri
http://hdl.handle.net/11336/103195
dc.description.abstract
The aim of this work was to investigate how production and freeze-drying conditions of Bifidobacterium animalis subsp. lactis INL1, a probiotic strain isolated from breast milk, affected its survival and resistance to simulated gastric digestion during storage in food matrices. The determination of the resistance of bifidobacteria to simulated gastric digestion was useful for unveiling differences in cell sensitivity to varying conditions during biomass production, freeze-drying and incorporation of the strain into food products. These findings show that bifidobacteria can become sensitive to technological variables (biomass production, freeze-drying and the food matrix) without this fact being evidenced by plate counts.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Academic Press Ltd - Elsevier Science Ltd
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Bifidobacteria
dc.subject
Freeze-drying
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Gastric digestion resistance
dc.subject
Viability
dc.subject.classification
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
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Biotecnología Industrial
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Preservation of functionality of Bifidobacterium animalis subsp. lactis INL1 after incorporation of freeze-dried cells into different food matrices
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-21T15:18:37Z
dc.journal.volume
30
dc.journal.number
1
dc.journal.pagination
274-280
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Zacarías, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Bockelmann, W. Max Rubner Institut / Mikrobiologie Und Biotechnologie; Alemania
dc.description.fil
Fil: Neve, H. Max Rubner Institut / Mikrobiologie Und Biotechnologie; Alemania
dc.description.fil
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Heller, KJ. Max Rubner Institut / Mikrobiologie Und Biotechnologie; Alemania
dc.journal.title
Food Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fm.2011.12.004
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