Journal of Food Quality / 2018 / Article / Tab 6

Research Article

Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages

Table 6

Survival of free B. infantis ATCC15697 KKP2029p cells immobilized in calcium alginate and pectinate in fermented beverages during storage at 4°C.

B. infantis ATCC15697Initial cell count (log cfu·g−1)Cell count reduction (log)
4 days7 days14 days21 days28 days

Oat-banana beverage
Free9.28 ± 0.273.75 ± 0.24d5.12 ± 0.13d9.28 ± 0.27h
Microcapsules(1) with 1.5% alginate9.21 ± 0.262.24 ± 0.25c3.67 ± 0.23b6.20 ± 0.24a9.21 ± 0.26
Microbeads with 1.5% alginate9.71 ± 0.203.24 ± 0.29a4.82 ± 0.06g7.02 ± 0.11g9.71 ± 0.20
Microcapsules(2) with 2% alginate8.75 ± 0.181.47 ± 0.20e2.53 ± 0.19e5.10 ± 0.23f>78.75 ± 0.18
Microbeads with 2% alginate9.14 ± 0.352.05 ± 0.38c3.16 ± 0.24f5.91 ± 0.46a>89.14 ± 0.35

Oat beverage
Free9.41 ± 0.104.06 ± 0.17d5.40 ± 0.37d9.41 ± 0.10h
Beads with 5% pectin9.77 ± 0.150.93 ± 0.08b2.11 ± 0.07a3.32 ± 0.29b5.08 ± 0.24a>7
Beads with 2% alginate9.62 ± 0.041.09 ± 0.07b2.19 ± 0.12a3.76 ± 0.10c5.60 ± 0.16b>8

Oat-peach beverage
Free9.41 ± 0.105.15 ± 0.32f6.88 ± 0.29h9.41 ± 0.10h-
Beads with 5% pectin9.77 ± 0.152.88 ± 0.15a3.93 ± 0.24bc4.28 ± 0.26d5.96 ± 0.10c>8
Beads with 2% alginate9.62 ± 0.042.92 ± 0.10a4.08 ± 0.19c4.70 ± 0.11e6.51 ± 0.16d9.62 ± 0.04

The values are the mean of two replicates. The values with the same superscript letter in columns do not differ significantly (). (1)Microcapsules with liquid core. (2)Microcapsules with alginate core.

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