Viability of Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and After Baking White Pan Bread at Dif
- PDF / 799,117 Bytes
- 9 Pages / 595.276 x 790.866 pts Page_size
- 81 Downloads / 131 Views
Viability of Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and After Baking White Pan Bread at Different Temperature and Time Regimes Olufunke Oluseyi Ezekiel1 · Ikenna David Okehie1 · Olajide Emmanuel Adedeji2 Received: 22 December 2019 / Accepted: 5 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This study investigated the viability of encapsulated and un-encapsulated (free cell) Lactobacillus rhamnosus GG (LGG) in bread baked at different baking conditions (180 °C for 30 min, 220 °C for 20 min, and 250 °C for 15 min) and in simulated gastrointestinal conditions. The cell was encapsulated either with sodium alginate, singly or in combination with chitosan, cassava starch, and hi-maize resistant starch. There was complete loss of viability of un-encapsulated LGG after baking. Significantly (P
Data Loading...
