ArticleProbiotics and antimicrobial proteins2019
Skimmed Milk-Based Encapsulation for Enhanced Stability and Viability of Lactobacillus gastricus BTM 7 Under Simulated Gastrointestinal Conditions.
Article in Probiotics and antimicrobial proteins, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Next-generation probiotic platforms for food nutrition: integrating functional foods with advanced delivery technologies.Folia microbiologica · 2026Review
- Fabrication and Characterization of Apple-Pectin-PVA-Based Nanofibers for Improved Viability of Probiotics.Foods (Basel, Switzerland) · 2023Article
- Stability ofAnimals : an open access journal from MDPI · 2023Article
- Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study investigated skimmed milk and alginate-based encapsulation for protection of a probiotic strain, Lactobacillus gastricus BTM7 during storage and exposure to simulated gastrointestinal conditions. The investigations have revealed that coating with skimmed milk and alginate in a ratio of 1:1 resulted in highest encapsulation efficiency of 94% (p < 0.05) with approximately 1 log reduction in viable cell count and 90% release of encapsulated cells in 90 min. This formulation resulted in 5-fold higher survival of bacteria during storage at refrigeration for 21 days (p < 0.05). The encapsulation of L. gastricus BTM7 provided better protection at the pH of gastric juice or pancreatic conditions with 4- and 9-fold increase in survivability after 2 h of incubation. The principal component analysis (PCA) revealed the potential of skimmed milk supplementation to alginate (1:1) to enhance survival of probiotic strain under refrigerated storage, a process that can be safely incorporated into dairy products.
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Registered trials
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