Functionality of freeze-dried L. casei cells immobilized on wheat grains

Bosnea, LA; Kourkoutas, Y; Albantaki, N; Tzia, C; Koutinas, AA; Kanellaki, M

dc.contributor.author	Bosnea, LA	en
dc.contributor.author	Kourkoutas, Y	en
dc.contributor.author	Albantaki, N	en
dc.contributor.author	Tzia, C	en
dc.contributor.author	Koutinas, AA	en
dc.contributor.author	Kanellaki, M	en
dc.date.accessioned	2014-03-01T01:30:45Z
dc.date.available	2014-03-01T01:30:45Z
dc.date.issued	2009	en
dc.identifier.issn	0023-6438	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/19626
dc.subject	Freeze-drying	en
dc.subject	Immobilization	en
dc.subject	L. casei	en
dc.subject	Probiotic	en
dc.subject	Wheat	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Freeze-drying	en
dc.subject.other	Immobilization	en
dc.subject.other	L. casei	en
dc.subject.other	Probiotic	en
dc.subject.other	Wheat	en
dc.subject.other	Cell membranes	en
dc.subject.other	Curing	en
dc.subject.other	Dairy products	en
dc.subject.other	Dewatering	en
dc.subject.other	Enzymes	en
dc.subject.other	Fermentation	en
dc.subject.other	Lactic acid	en
dc.subject.other	Low temperature drying	en
dc.subject.other	Organic acids	en
dc.subject.other	Sugars	en
dc.subject.other	Grain (agricultural product)	en
dc.subject.other	Lactobacillus casei	en
dc.subject.other	Triticum aestivum	en
dc.title	Functionality of freeze-dried L. casei cells immobilized on wheat grains	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.lwt.2009.05.011	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.lwt.2009.05.011	en
heal.language	English	en
heal.publicationDate	2009	en
heal.abstract	Lactobacillus casei cells were immobilized on wheat grains and the effect of nine cryoprotectants during freeze-drying was investigated. Survival and fermentative activity of the freeze-dried immobilized biocatalysts was studied by monitoring pH, lactic acid and lactose content in successive fermentations batches of both synthetic lactose medium and milk. Freeze-dried L. casei cells immobilized on wheat grains without using cryoprotectants resulted in high cell survival and metabolic activity. The same biocatalysts were stored at room temperature for 9 months and at 4 degrees C and -18 degrees C for 12 months. Reactivation of the stored biocatalysts was carried out in synthetic lactose medium. Storage at room and low temperatures (4 degrees C and -18 degrees C) resulted in about 5.11, 4.9 and 4.3 final pH respectively during fermentations, indicating the suitability of the immobilized biocatalysts for the production of mild and low pH dairy products. The immobilization of a probiotic microorganism, such as L. casei, on boiled wheat which contains prebiotic compounds might provide a potential synbiotic preparation. (C) 2009 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCIENCE BV	en
heal.journalName	LWT - Food Science and Technology	en
dc.identifier.doi	10.1016/j.lwt.2009.05.011	en
dc.identifier.isi	ISI:000270074800018	en
dc.identifier.volume	42	en
dc.identifier.issue	10	en
dc.identifier.spage	1696	en
dc.identifier.epage	1702	en