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Updated: Sep 17, 2025

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
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协生微生物的开发和表征,以提高益生菌在食品应用中的活力

Hammad Naeem1, Muhammad Shahbaz1, Umar Farooq1

  • 1Department of Food Science and Technology, Faculty of Food and Home Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan.

Journal of food science
|July 3, 2025
PubMed
概括

这项研究开发了一种新的共生微珠配方,使用藻酸盐 (Na-Alg),乳清蛋白分离物 (WPI) 和果糖-寡糖化物 (FOS) 来增强Lactobacillus rhamnosus GG的活力. 封装在模拟的胃肠道条件下显著改善了益生菌的存活率,用于食品应用.

关键词:
牛乳杆菌 拉姆诺索斯 GG果物-橄糖酸盐微封装的方法是微封装.益生菌 益生菌前生物益生菌益生菌是一种益生菌.甲基酸盐的使用方法综合生态生物 综合生态乳清蛋白分离剂 乳清蛋白分离剂

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