Encapsulation of a lactic acid bacteria cell-free extract in liposomes and use in Cheddar cheese ripening

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43895941" target="_blank" >RIV/60461373:22330/13:43895941 - isvavai.cz</a>

Result on the web

<a href="http://www.mdpi.com/2304-8158/2/1/100" target="_blank" >http://www.mdpi.com/2304-8158/2/1/100</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods2010100" target="_blank" >10.3390/foods2010100</a>

Result language

angličtina

Original language name

Encapsulation of a lactic acid bacteria cell-free extract in liposomes and use in Cheddar cheese ripening

Original language description

A concentrated form of cell free extract (CFE) derived from attenuated Lactococcus lactis supsb. lactis 303 CFE was encapsulated in liposomes prepared from two different proliposome preparations (Prolipo Duo and Prolipo S) using microfluidization. Entrapment efficiencies of 19.7 % (Prolipo S) and 14.0 % (Prolipo Duo) were achieved and the preparations mixed in the ratio 4 (Prolipo Duo):1 (Prolipo S). Cheddar cheese trials were undertaken evaluating the performance of CFE entrapped in liposomes, empty liposomes and free CFE in comparison to a control cheese without any CFE or liposomes. Identical volumes of liposome and amounts of CFE were used in triplicate trials. The inclusion of liposomes did not adversely impact on cheese composition water activity, or microbiology. Entrapment of CFE in liposomes reduced loss of CFE to the whey. No significant differences were evident in proteolysis or expressed PepX activity during ripening in comparison to the cheeses containing free CFE, empty l

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2013

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

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Volume of the periodical

2

Issue of the periodical within the volume

1

Country of publishing house

CH - SWITZERLAND

Number of pages

20

Pages from-to

100-119

UT code for WoS article

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EID of the result in the Scopus database

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