期刊
FOOD HYDROCOLLOIDS
卷 20, 期 8, 页码 1164-1169出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2006.01.001
关键词
W/O/W emulsion; gastric juice; Lactobacillus acidophilus; viability; acid tolerance
The protective effect of a W/O/W emulsion for Lactobacillus acidophilus from a model gastric juice was investigated in order to develop a method for utilizing the advantages of the probiotics. The bacteria were included in the inner-phase solution of the W/O/W emulsion, and a method for counting the viable-bacteria included in the W/O/W emulsion was developed. The relative viability of the bacteria included in the W/O/W emulsion was 49% at 2 h in the model gastric juice, whereas the viability of the bacteria directly dispersed in the juice declined to 1.3% even at 0.67 h. The relative viabilities of the encapsulated bacteria in the model gastric juice at 2 h were 0.12 and 1.10 for the emulsions having the median diameters of 11.9 and 25.4 mu m, prepared with inner-phase volume ratios at 0.03 and 0.45, respectively. The relative viabilities of the bacteria in the W/O/W emulsions with the median diameters of 11 and 27 mu m, prepared at the homogenization speed of 2.2 x 10(4) and 9.8 x 10(3) rpm, were 0.4 and 0.8, respectively. These results suggested that both the inner-phase volume ratio and the median diameter of oil droplet affected the relative viability of the included bacteria. (c) 2006 Published by Elsevier Ltd.
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