Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298

By S. Mandal, A. K. Puniya, K. Singh. 2006

334 citations recorded by the source corpus.

Subfields: Food Science, Genetics, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/c81a3889c613d70d8a4cf429553c28b208019252

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Citations in the corpus

Encapsulation of Probiotics for use in Food Products (2010, background): “It has been shown that L. casei cells when microencapsulated in alginate beads were more resistant to heat processing at 55–65° C ( Mandal et al. 2006 ).”
Co-encapsulation of probiotics with prebiotics on alginate matrix and its effect on viability in simulated gastric environment (2014, methodology): “The enumeration of viable cells was carried out at 0 h and 24 h (modified Lee & Heo, 2000; Mandal et al., 2006).”
Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics (2017, background): “Even so, Mandal, Puniya, and Singh (2006) studied how alginate concentration could influence the survival of Lactobacillus casei NCDC-298, concluding that the survival increased proportionally with alginate's concentration.”
Microencapsulation of probiotics for gastrointestinal delivery. (2012, methodology): “There are even examples of probiotic-containing tablets reported to improve the viability during passage through the gastrointestinal (GI) tract [16].”
Probiotic potential of lactic acid bacteria isolated from chicken gastrointestinal digestive tract (2009, background): “Higher survival was also reported when probiotic immobilized in alginate beads were incubated in simulated gastric and bile salt solution (Chandramouli et al. 2004; Krasaekoopt et al. 2004; Lee and Heo 2000; Mandal et al. 2006 ).”
Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses (2014, background): “Several workers have studied the resistance of protected bacteria to temperatures in the range of 40–65 °C (Mandal et al. 2006; Ding and Shah 2007).”