title: Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate.
abstract: BACKGROUND
  The main objectives of the paper were to study influence of immobilisation of dairy starter culture 'Lactoferm ABY 6' on fermentation and probiotic potential of fermented whey-based substrate.
  
  
  RESULTS
  Fermentation with free cells takes 1.5 h less than fermentation with encapsulated cells, but samples with encapsulated cells have better characteristics after 28 days of storage. Chitosan coating provides additional protection of cells in bile salt solution (95.86% of viable cells compared to the initial number) and simulated gastric juice (37.8% for pH 2.5) compared to the alginate beads (94.54% in bile salt solution and 36.18% in simulated gastric juice for pH 2.5). Free cells had a drastic reduction in the number of viable cells (83.0% in bile salt solution and no viable cells in simulated gastric juice for pH 2.5).
  
  
  CONCLUSIONS
  Samples with alginate beads and chitosan-coated alginate beads have significantly (P < 0.05) higher viable cell count than samples with free cells, during 4 h monitoring survival at pH 2.5, pH 3.0 and 0.3% bovine bile solution. These beads can be used to improve survival of probiotic cells in fermented whey-based beverage during storage and consummation, which improves the quality of the product.
authors.affiliation: Innovation Center Faculty of Technology and Metallurgy, University of Belgrade, 11000, Belgrade, Karnegijeva 4, Serbia.
authors.forename: Tanja Ž
authors.initials: TŽ
authors.lastname: Krunić
authors.affiliation: Faculty of Technology and Metallurgy, University of Belgrade, 11000, Belgrade, Karnegijeva 4, Serbia.
authors.forename: Maja L J
authors.initials: ML
authors.lastname: Bulatović
authors.affiliation: Innovation Center Faculty of Technology and Metallurgy, University of Belgrade, 11000, Belgrade, Karnegijeva 4, Serbia.
authors.forename: Nataša S
authors.initials: NS
authors.lastname: Obradović
authors.affiliation: Faculty of Technology and Metallurgy, University of Belgrade, 11000, Belgrade, Karnegijeva 4, Serbia.
authors.forename: Maja S
authors.initials: MS
authors.lastname: Vukašinović-Sekulić
authors.affiliation: Faculty of Technology and Metallurgy, University of Belgrade, 11000, Belgrade, Karnegijeva 4, Serbia.
authors.forename: Marica B
authors.initials: MB
authors.lastname: Rakin
mesh_terms: D000464:Alginates / Q000737:chemistry; D000818:Animals; D000069985:Bifidobacterium bifidum / Q000502:physiology*; D002417:Cattle; D018914:Cells, Immobilized / Q000502:physiology*; D048271:Chitosan / Q000737:chemistry; D043302:Cultured Milk Products / Q000032:analysis*; D005285:Fermentation; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000502:physiology*; D000070001:Streptococcus salivarius / Q000502:physiology*; D000067796:Whey
chemical_list: D000464:Alginates; D006603:Hexuronic Acids; D020723:Glucuronic Acid; D048271:Chitosan
keywords: fermentation; immobilisation; probiotic; whey