Assessment the viability properties of Lactobacillus casei strain using labneh as a carrier

Abstract

The issue of diet and health has recently come to global attention. Probiotic live bacteria are known as good or friendly bacteria and are known to minimize potentially harmful bacteria from the intestine (Gillian, 2008). Probiotic food are defined as "food containing live microorganisms, which actively promote health of consumers by ameliorative the balance of micro-flora in the gut when ingested live in adequate numbers"

Preparation of symbiotic whey protein gel as a carrier of free and encapsulated probiotic bacteria

“…The results of this study supported with existing literature data showing microencapsulation technology provided protection to the probiotic strains against stress conditions and during the storage period in different dairy products. The metabolic activity of probiotics during storage leads to produce lactic acid and other acids that directly reduce the viable counts (El-Sayed et al, 2017;El-Shafei et al, 2018;Fayed et al, 2019). The same trend of our results was observed for L. plantarum.…”

Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal and thermal conditions

“…The efficiency of the encapsulation probiotic bacteria was investigated according to the method followed by Vaziri et al, [23] Microbeads of probiotics were fragmented using stomacher (Seward, UK) in buffer solution for 15 min, until all the entrapped probiotics released from the beads. Briefly, one-gram encapsulated probiotics from each sample was mixed with 9 ml of phosphate buffer solution.…”

Impact of Using Encapsulated and Non-Encapsulated Probiotics on the Performance of Young Suckling Calves

“…Generally, the microencapsulation process was performed using the extrusion technique (EL-Shafei et al, 2018). One part of the cells of different isolates suspension was mixed with three parts of the freshly prepared sodium alginate (3%) with gentle stirring for 10-20 min.…”