Journal of Bioprocessing & Biotechniques

Razavi SH

Publications

• Research Article
  Evaluation of Survival Rate and Physicochemical Properties of Encapsulated Bacteria in Alginate and Resistant Starch in Mayonnaise Sauce
  Author(s): Bigdelian E and Razavi SHBigdelian E and Razavi SH
  
  Three types of symbiotic mayonnaise sauces, with free, encapsulated bacteria with calcium alginate (in 4% concentration) and encapsulated with calcium alginate and resistant starch by two strains of L. acidophilus and L. casei were manufactured in triplicate under the same conditions. The numbers of viable cells, pH, acidity and rheological properties’ of symbiotic mayonnaise samples during 91 days of storage in refrigerated (4°C) conditions was evaluated. It was observed that the number of viable cells of Lactobacillus acidophilus and L. casei was reduced significantly (p<0.05) from day 1 to day 91 of storage period in Free State comparing encapsulated bacteria in both type of them. Reduction of viable cells encapsulated with Hi maize-alginate had a slower rate than probiotic cells encapsulated with calcium alginate (4%) in both L. acidophilus and L. casei mayonnaise sa.. Read More»
  DOI: 10.4172/2155-9821.1000166

  Abstract PDF