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Viability of microencapsulated Bifidobacterium animalis ssp. lactis BB12 in kefir during refrigerated storage

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The viability of free and immobilized cells of  Bifidobacterium animalis ssp. lactis BB12 incorporated into kefir was studied for 28 days during refrigerated storage. The immobilized bifidobacteria were added directly to previously prepared kefir. Titratable acidity, pH, ethanol, fat, protein and lactose were evaluated in the kefir with bifidobacteria after the storage. The survival of the free and microencapsulated bifidobacteria was evaluated during the storage period and in simulated gastric juice. The pH of kefirs ranged from 4.3 to 4.6. Encapsulation improved significantly the survival of bifidobacteria during exposure to nisin, during the storage period and in simulated gastric juice.

Keywords: Bifidobacterium animals; Kefir; Microencapsulation; Nisin; Probiotics; Simulated gastric juice

Document Type: Research Article


Affiliations: 1: Departamento de Producción Agrícola y Animal, Universidad Autónoma Metropolitana-X, Calz. Del Hueso 1100, CP 04960, México, DF, México 2: Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, CP 11340 México, DF, México

Publication date: August 1, 2010


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