Servicios Personalizados
Revista
Articulo
Indicadores
Citado por SciELO
Accesos
Links relacionados
Citado por Google
Similares en SciELO
Similares en Google
Compartir
DYNA
versión impresa ISSN 0012-7353
Resumen
ARAUJO-URIBE, Natalia De; RUIZ-VILLADIEGO, Orlando S.; MONTOYA-CAMPUZANO, Olga Inés y GUTIERREZ-RAMIREZ, Luz Adriana. Viability of probiotic bacteria Bacillus polymyxa , Bacillus megaterium and Lactobacillus delbruekii subsp. bulgaricus microencapsulated under the spray-drying technique. Dyna rev.fac.nac.minas [online]. 2018, vol.85, n.204, pp.272-276. ISSN 0012-7353. https://doi.org/10.15446/dyna.v85n204.61644.
Most microorganisms that are considered as probiotics have received much attention in recent scientific research, supporting their important role in improving bowel function in both human and animal health. Probiotics have the ability to modulate the immune system of the host, compete for colonization with pathogenic microorganisms and improve digestion of food. One disadvantage in the use of probiotics in food processing is the low viability of probiotics that may be affected by environmental conditions including air, humidity and temperature. An alternative to avoid these effects is by developing protective conditions that ensure the viability and activity of these microorganisms during use and food application, ensuring they are released into the intestine where their action is required. Accordingly, this study aims to assess the influence of spray drying technique with maltodextrin and inulin on viability of a consortium of three types of probiotic bacteria widely used in the food industry.
Palabras clave : inulin; maltodextrin; microencapsulation; probiotics; viability.