publication . Conference object . 2011

Viability of L.casei in symbiotic carrot juice during fermentation and storage

Petreska Ivanovska, Tanja; Petrusevska Tozi, Lidija; Hadzieva, Jasmina; Smilkov, Katarina; Geskovski, Nikola; Mladenovska, Kristina;
Open Access
  • Published: 01 Jan 2011
Abstract
Although dairy products are generally good matrices for the delivery of probiotics to humans and traditionally the most used, fruit juices are of growing interest, due to their pleasant taste profile and refreshing characteristics. However, the low survival rate of probiotics in fruit juices resulting from acid environment is of concern.In this study, carrot juice was inoculated with free probiotic cells of L. casei and symbiotic microparticles loaded with L. casei to compare the survival rate of the rpobiotic during fermentation and storage of the symbiotic beverages at 4oC for 6 weeks. The results showed that the survival rate of free probiotic cells in carrot...
Subjects
free text keywords: Biological sciences, Chemical sciences, Health biotechnology, Health sciences, Other medical sciences
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