Effect of encapsulation in sodium alginate, k-carrageenan and chitosan on the viability of some Lactic Acid Bacteria during storage in juice and gastrointestinal conditions.

Adouani, Naima; Bouridane, Zoulikha; Amira, M.S.(Encadreur)

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dc.contributor.author	Adouani, Naima
dc.contributor.author	Bouridane, Zoulikha
dc.contributor.author	Amira, M.S.(Encadreur)
dc.date.accessioned	2020-10-20T11:40:29Z
dc.date.available	2020-10-20T11:40:29Z
dc.date.issued	2018
dc.identifier.uri	http://dspace.univ-jijel.dz:8080/xmlui/handle/123456789/1635
dc.description	Option: Applied Microbiology	fr_FR
dc.description.abstract	The aim of this work was to evaluate the effect of storage on the viability of free and encapsulated lactic acid bacteria. Encapsulated cells of L. brevis, L. casei, and L. plantarum were prepared by extrusion in 2% sodium alginate, alginatechitosan, k-carrageenan and alginate-glycogen gels.Storage temperatures were25°C, 4°C and freezing for1, 7, 14,21and 28 days. Commercial juice(pineapple) have been also used to store beads of different gels at 4°C.Moreover, encapsulated cells were exposed to gastrointestinal conditions. results showed that encapsulated cells survived better than free ones in all conditions and with all gels used. in addition L. casei gave the best viability with k-carrageenan, L. brevis with alginate-glycogen and L. plantarum with chitosan at 4°C.	fr_FR
dc.language.iso	en	fr_FR
dc.publisher	Université de jijel	fr_FR
dc.subject	Encapsulated cells	fr_FR
dc.subject	Gastrointestinal conditions	fr_FR
dc.subject	Storage	fr_FR
dc.title	Effect of encapsulation in sodium alginate, k-carrageenan and chitosan on the viability of some Lactic Acid Bacteria during storage in juice and gastrointestinal conditions.	fr_FR
dc.type	Thesis	fr_FR