Cheese Whey Protein and Blueberry Juice Mixed Fermentation Enhance the Freeze-Resistance of Lactic Acid Bacteria in the Freeze-Drying Process DOI Creative Commons

Yuxian Wang,

Xian Liu,

Yufeng Shao

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(14), P. 2260 - 2260

Published: July 17, 2024

The effects of MRS, whey protein and blueberry alone, mixed fermentation on the survival rate lactic acid bacteria under various freeze-drying conditions were investigated. surface structure freeze-dried powders was also investigated to explore anti-freezing protection mechanism bacteria. It found that medium has a protective effect is better than traditional MRS medium. optimal concentration juice addition 9%. pre-freezing temperature at -80 °C higher -20 after processes. thickness 0.3 cm could improve Fourier transform infrared spectroscopy results indicated interaction between protein, anthocyanins, composition

Language: Английский

Stability of probiotic microcapsules produced through complex coacervation based on whey protein-gum arabic coupled with double emulsification: Role of krill oil in middle oil phase DOI
Ying Chen, Weiqian Zhang, Weifei Wang

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 298, P. 139982 - 139982

Published: Jan. 16, 2025

Language: Английский

Citations

1
Preparation and sustained-release of chitosan-alginate bilayer microcapsules containing aromatic compounds with different functional groups DOI
Shuai Wang,

Ren Zhaohui,

Helin Li

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 271, P. 132663 - 132663

Published: May 24, 2024

Language: Английский

Citations

5
Preparation and characterization of multilayered microcapsules of Lactobacillus rhamnosus encapsulated with sodium alginate, hyaluronic acid and carrageenan and their protective effects on the retina DOI
Xiaodong Wang, Wenqing Lv, Chunxue Zhai

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 141104 - 141104

Published: Feb. 1, 2025

Language: Английский

Citations

0
Encapsulation of Enterococcus faecium in hyaluronic acid/gelatin/sodium alginate/protamine improves cell viability and stability DOI
Leran Wang, Yuqing Sun, Shiqi Li

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 142948 - 142948

Published: April 1, 2025

Language: Английский

Citations

0
Preparation and characterization of microcapsules using an acid-tolerant sanxan gum combined with sodium alginate/chitosan and their application in Lactobacillus plantarum delivery DOI
Ming Yue,

Zhuangzhuang Shi,

Yufei Zhao

et al.

Carbohydrate Polymers, Journal Year: 2025, Volume and Issue: unknown, P. 123638 - 123638

Published: April 1, 2025

Language: Английский

Citations

0
Cheese Whey Protein and Blueberry Juice Mixed Fermentation Enhance the Freeze-Resistance of Lactic Acid Bacteria in the Freeze-Drying Process DOI Creative Commons

Yuxian Wang,

Xian Liu,

Yufeng Shao

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(14), P. 2260 - 2260

Published: July 17, 2024

The effects of MRS, whey protein and blueberry alone, mixed fermentation on the survival rate lactic acid bacteria under various freeze-drying conditions were investigated. surface structure freeze-dried powders was also investigated to explore anti-freezing protection mechanism bacteria. It found that medium has a protective effect is better than traditional MRS medium. optimal concentration juice addition 9%. pre-freezing temperature at -80 °C higher -20 after processes. thickness 0.3 cm could improve Fourier transform infrared spectroscopy results indicated interaction between protein, anthocyanins, composition

Language: Английский

Citations

3