Effects of Inner-Phase Components of Water-in-Oil-in-Water Emulsion on Low-pH Tolerance of Lactobacillus acidophilus Incorporated into Inner-Water Phase(BREWING AND FOOD TECHNOLOGY)
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概要
- 論文の詳細を見る
The incorporation of Lactobacillus acidophilus, which has a low acid tolerance, into the inner-water phase of water-in-oil-in-water(W/O/W) emulsion improved the bacterial survival rate in amodel gastric juice. The components that enhanced the acid tolerance of the bacterium in W/O/W emulsion were investigated. Although the acid tolerance enhancement induced by the tested components was low at pH2, some components significantly improved the tolerance at pH4. In particular, the acid tolerance enhancement induced by yeast extract and sodium caseinate was marked.
- 公益社団法人日本生物工学会の論文
- 2007-03-25
著者
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Adachi Shuji
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Shima Motohiro
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Shima Motohiro
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Matsuo Takemasa
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Adachi Shuji
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Matsuo Takemasa
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Shima Motohiro
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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