title: Immobilization technologies in probiotic food production.
abstract: Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed.
authors.affiliation: Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece.
authors.forename: Gregoria
authors.initials: G
authors.lastname: Mitropoulou
authors.forename: Viktor
authors.initials: V
authors.lastname: Nedovic
authors.forename: Arun
authors.initials: A
authors.lastname: Goyal
authors.forename: Yiannis
authors.initials: Y
authors.lastname: Kourkoutas