Survival and [beta]-D-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice-cream

Kasipathy Kailasapathy; Khalida Sultana

Survival and [beta]-D-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice-cream

Kasipathy Kailasapathy, Khalida Sultana

Research output: Contribution to journal › Article

Abstract

The survival of L. acidophilus and B. lactis, and [beta]-D-galactosidase activity, were monitored during the product's storage for 24 weeks at -20Â°C. The L. acidophilus count showed an average of 2.52 log decrease for free cells after 24 weeks, while the encapsulated state of the same strain showed decreases of 2.06 log and 2.27 log in the non-fermented and fermented ice-creams, respectively.

Original language	English
Journal	Australian Journal of Dairy Technology
Publication status	Published - 2003

Keywords

ice cream
nutrition
bacteria
additives
product testing

Cite this

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title = "Survival and [beta]-D-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice-cream",

abstract = "The survival of L. acidophilus and B. lactis, and [beta]-D-galactosidase activity, were monitored during the product's storage for 24 weeks at -20{\^A}°C. The L. acidophilus count showed an average of 2.52 log decrease for free cells after 24 weeks, while the encapsulated state of the same strain showed decreases of 2.06 log and 2.27 log in the non-fermented and fermented ice-creams, respectively.",

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author = "Kasipathy Kailasapathy and Khalida Sultana",

year = "2003",

language = "English",

journal = "Australian Journal of Dairy Technology",

issn = "0004-9433",

publisher = "Dairy Industry Association of Australia",

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AU - Kailasapathy, Kasipathy

AU - Sultana, Khalida

PY - 2003

Y1 - 2003

N2 - The survival of L. acidophilus and B. lactis, and [beta]-D-galactosidase activity, were monitored during the product's storage for 24 weeks at -20Â°C. The L. acidophilus count showed an average of 2.52 log decrease for free cells after 24 weeks, while the encapsulated state of the same strain showed decreases of 2.06 log and 2.27 log in the non-fermented and fermented ice-creams, respectively.

AB - The survival of L. acidophilus and B. lactis, and [beta]-D-galactosidase activity, were monitored during the product's storage for 24 weeks at -20Â°C. The L. acidophilus count showed an average of 2.52 log decrease for free cells after 24 weeks, while the encapsulated state of the same strain showed decreases of 2.06 log and 2.27 log in the non-fermented and fermented ice-creams, respectively.

KW - ice cream

KW - nutrition

KW - bacteria

KW - additives

KW - product testing

UR - http://handle.uws.edu.au:8081/1959.7/34866

M3 - Article

SN - 0004-9433

JO - Australian Journal of Dairy Technology

JF - Australian Journal of Dairy Technology

ER -

Survival and [beta]-D-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice-cream

Abstract

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