Exploring encapsulation strategies as a protective mechanism to avoid amensalism in mixed populations of Pseudomonas taetrolens and Lactobacillus casei
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Exploring encapsulation strategies as a protective mechanism to avoid amensalism in mixed populations of Pseudomonas taetrolens and Lactobacillus casei
Authors
Keywords
-
Journal
BIOPROCESS AND BIOSYSTEMS ENGINEERING
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-10-31
DOI
10.1007/s00449-019-02204-8
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Liquid-phase food fermentations with microbial consortia involving lactic acid bacteria
- (2019) Cristina García et al. FOOD RESEARCH INTERNATIONAL
- Development of novel carboxymethyl cellulose/k-carrageenan blends as an enteric delivery vehicle for probiotic bacteria
- (2017) Alireza Dafe et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Encapsulation of lactase (β-galactosidase) into κ-carrageenan-based hydrogel beads: Impact of environmental conditions on enzyme activity
- (2016) Zipei Zhang et al. FOOD CHEMISTRY
- On the importance of Bloom number of gelatin to the development of biodegradable in situ gelling copolymers for intracameral drug delivery
- (2016) Shih-Feng Chou et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Immobilization of Lactobacillus rhamnosus in mesoporous silica-based material: An efficiency continuous cell-recycle fermentation system for lactic acid production
- (2016) Zijian Zhao et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties
- (2016) Manhal Yousseef et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A novel approach to monitor stress-induced physiological responses in immobilized microorganisms
- (2015) Saúl Alonso et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads
- (2015) G. Lozano-Vazquez et al. FOOD HYDROCOLLOIDS
- Mass transfer characterization of gamma-aminobutyric acid production by Enterococcus faecium CFR 3003: encapsulation improves its survival under simulated gastro-intestinal conditions
- (2014) Gangaraju Divyashri et al. BIOPROCESS AND BIOSYSTEMS ENGINEERING
- Preparation and characterization of alginate and alginate-resistant starch microparticles containing nisin
- (2014) Seyede Marzieh Hosseini et al. CARBOHYDRATE POLYMERS
- Release and swelling studies of an innovative antidiabetic-bile acid microencapsulated formulation, as a novel targeted therapy for diabetes treatment
- (2014) Armin Mooranian et al. JOURNAL OF MICROENCAPSULATION
- Co-encapsulation of probiotics with prebiotics on alginate matrix and its effect on viability in simulated gastric environment
- (2014) S. Sathyabama et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Synbiotics: the impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics
- (2014) Oluwakemi Obasola Adebola et al. Journal of Functional Foods
- Recent advances in lactic acid production by microbial fermentation processes
- (2013) Mohamed Ali Abdel-Rahman et al. BIOTECHNOLOGY ADVANCES
- Effect of starch filler on calcium-alginate hydrogels loaded with yerba mate antioxidants
- (2013) Alex López Córdoba et al. CARBOHYDRATE POLYMERS
- Effect of unmodified starch on viability of alginate-encapsulated Lactobacillus fermentum CECT5716
- (2013) M.J. Martin et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Selection method of pH conditions to establish Pseudomonas taetrolens physiological states and lactobionic acid production
- (2012) Saúl Alonso et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Role of dissolved oxygen availability on lactobionic acid production from whey by Pseudomonas taetrolens
- (2012) Saúl Alonso et al. BIORESOURCE TECHNOLOGY
- Microencapsulation of Probiotic Cells for Food Applications
- (2012) Thomas Heidebach et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Microbe–microbe interactions in mixed culture food fermentations
- (2012) Eddy J Smid et al. CURRENT OPINION IN BIOTECHNOLOGY
- Malolactic fermentation of wines with immobilised lactic acid bacteria – Influence of concentration, type of support material and storage conditions
- (2012) Z. Genisheva et al. FOOD CHEMISTRY
- Lactobionic acid: A high value-added lactose derivative for food and pharmaceutical applications
- (2012) Luis-Felipe Gutiérrez et al. INTERNATIONAL DAIRY JOURNAL
- Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi
- (2012) A. Digaitiene et al. JOURNAL OF APPLIED MICROBIOLOGY
- Microencapsulation of microbial cells
- (2012) Sweta Rathore et al. JOURNAL OF FOOD ENGINEERING
- Lactobacillus casei combats acid stress by maintaining cell membrane functionality
- (2012) Chongde Wu et al. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
- The effect of temperature and pH gradients on Lactobacillus rhamnosus gene expression of stress-related genes
- (2011) Janne Wallenius et al. BIOPROCESS AND BIOSYSTEMS ENGINEERING
- Efficient lactobionic acid production from whey by Pseudomonas taetrolens under pH-shift conditions
- (2011) Saúl Alonso et al. BIORESOURCE TECHNOLOGY
- The alginate/k-carrageenan ratio's influence on the properties of the cross-linked composite films
- (2011) V. Paşcalău et al. JOURNAL OF ALLOYS AND COMPOUNDS
- Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions
- (2010) María Chávarri et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt
- (2009) O. Sandoval-Castilla et al. FOOD RESEARCH INTERNATIONAL
- Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds
- (2009) Alicia Hambleton et al. JOURNAL OF FOOD ENGINEERING
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now