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Journals / Uludağ Üniversitesi Ziraat Fakültesi Dergisi / 2013 / Cilt: 27 - Sayı: 2

Microencapsulation of Probiotic Bacteria in Dairy Products I: Encapsulation Techniques

Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu I: Enkapsülasyon Teknikleri

TÜLAY ÖZCAN
Berna ALTUN
Pages
93–104
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The present article reviews the application of microencapsulation techniques for probiotic bacteria in dairy products.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Microencapsulation is an immobilization technique and its application which is used for probiotic micro-organisms.
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Key Findings & Data:In this way, the coated microorganism by a protective polymer is preserved from low acidity, bile salt, adverse effects of bacteriophage and increased viability of cell.
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Conclusion & Impact:The present article reviews the application of microencapsulation techniques for probiotic bacteria in dairy products.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Microencapsulation is an immobilization technique and its application which is used for probiotic micro-organisms. According to this method encapsulation is a process to entrap a substance in matrix is called polymer. In this way, the coated microorganism by a protective polymer is preserved from low acidity, bile salt, adverse effects of bacteriophage and increased viability of cell. The present article reviews the application of microencapsulation techniques for probiotic bacteria in dairy products.

Özet

Mikroenkapsülasyon (ME), probiyotik mikroorganizmalarda uygulama alanı bulunan bir immobilizasyon tekniğidir. Yönteme göre probiyotik hücreler polimer adı verilen matrikslerin içerisine hapsedilmektedir. Bu sayede koruyucu bir polimer tarafından sarılan mikroorganizma yüksek asitlik, safra tuzu ve bakteriyofajın olumsuz etkilerinden korunmakta; hücrenin canlılığı artmaktadır. Bu derlemede süt ürünlerinde probiyotik bakterilerin enkapsülasyonunda uygulanan yöntemler anlatılmaktadır.

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Cite This Article

ÖZCAN, T., ALTUN, B. (2013). Microencapsulation of Probiotic Bacteria in Dairy Products I: Encapsulation Techniques. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 27 - Sayı: 2, 93–104. https://ajindex.com/articles/326151

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References (2)

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