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Milk protein based encapsulation of probiotics and other food material: comprehensive review
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Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review
Lactulose in combination with soybean lecithin has a cryoprotective effect on probiotic taxa of bifidobacteria and Lactobacillaceae
Jiří Killer, Věra Neužil Bunešová, Nikol Modráčková, Eva Vlková, Radko Pechar and Igor Šplíchal Letters in Applied Microbiology 76(2) (2023) https://doi.org/10.1093/lambio/ovad008
Probiotic Lactic Acid Bacteria for Vaginal Application. Optimization of Biomass Production and Freeze-Drying Conditions
Microbial trehalose boosts the ecological fitness of biocontrol agents, the viability of probiotics during long-term storage and plants tolerance to environmental-driven abiotic stress
Reuben O. Onwe, Chukwudi O. Onwosi, Flora N. Ezugworie, Chito C. Ekwealor and Chigozie C. Okonkwo Science of The Total Environment 806 150432 (2022) https://doi.org/10.1016/j.scitotenv.2021.150432
Effects of Freezing Treatments and Protective Agents on the Stability of Weissella cibaria TSL24.10 after Freeze-Drying
Microencapsulation of Bacteriophages for the Delivery to and Modulation of the Human Gut Microbiota through Milk and Cereal Products
Christina Schubert, Sabina Fischer, Kathrin Dorsch, Lutz Teßmer, Jörg Hinrichs and Zeynep Atamer Applied Sciences 12(13) 6299 (2022) https://doi.org/10.3390/app12136299
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M. Guerrero Sanchez, S. Passot, S. Campoy, M. Olivares and F. Fonseca Applied Microbiology and Biotechnology 106(1) 57 (2022) https://doi.org/10.1007/s00253-021-11694-0
Effects of freeze drying in complex lyoprotectants on the survival, and membrane fatty acid composition of Lactobacillus plantarum L1 and Lactobacillus fermentum L2
Encapsulation in alginate-polymers improves stability and allows controlled release of the UFV-AREG1 bacteriophage
Laís Silva Batalha, Marco Túlio Pardini Gontijo, Alvaro Vianna Novaes de Carvalho Teixeira, Delaine Meireles Gouvêa Boggione, Maryoris Elisa Soto Lopez, Monique Renon Eller and Regina Célia Santos Mendonça Food Research International 139 109947 (2021) https://doi.org/10.1016/j.foodres.2020.109947
Deriving valorization of phenolic compounds from olive oil by-products for food applications through microencapsulation approaches: a comprehensive review
Effect of Fluidized Bed Drying, Matrix Constituents and Structure on the Viability of Probiotic Lactobacillus paracasei ATCC 55544 during Storage at 4 °C, 25 °C and 37 °C
Encapsulation of Lactobacillus casei (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH
Vida Mardani Ghahfarokhi, Paolo P. Pescarmona, Gert-Jan W. Euverink and Albert T. Poortinga Colloids and Interfaces 4(3) 40 (2020) https://doi.org/10.3390/colloids4030040
Dimethyl Sulfoxide: A Central Player Since the Dawn of Cryobiology, is Efficacy Balanced by Toxicity?
Maooz Awan, Iryna Buriak, Roland Fleck, Barry Fuller, Anatoliy Goltsev, Julie Kerby, Mark Lowdell, Pavel Mericka, Alexander Petrenko, Yuri Petrenko, Olena Rogulska, Alexandra Stolzing and Glyn N Stacey Regenerative Medicine 15(3) 1463 (2020) https://doi.org/10.2217/rme-2019-0145
Layer (whey protein isolate) -by-layer (xanthan gum) microencapsulation enhances survivability of L. bulgaricus and L. paracasei under simulated gastrointestinal juice and thermal conditions
Yanju Xiao, Chenlu Han, Han Yang, Min Liu, Xianghong Meng and Bingjie Liu International Journal of Biological Macromolecules 148 238 (2020) https://doi.org/10.1016/j.ijbiomac.2020.01.113
Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization
Water Solubility and Surface Activity of Alkoxyethyl β-d-Maltosides
Fang Fu, Yulin Fan, Langqiu Chen, Jing Zhang and Jiping Li Journal of Agricultural and Food Chemistry 68(31) 8330 (2020) https://doi.org/10.1021/acs.jafc.0c00349
Incorporation of Bifidobacterium sp. into powder products through a fluidized bed process for enteric targeted release
Zacnite Sánchez-Portilla, Luz M. Melgoza-Contreras, Rosalía Reynoso-Camacho, Julio I. Pérez-Carreón and Angélica Gutiérrez-Nava Journal of Dairy Science 103(12) 11129 (2020) https://doi.org/10.3168/jds.2020-18516
Importance of intact secondary protein structures of cell envelopes and glass transition temperature of the stabilization matrix on the storage stability of probiotics
Development of electrospun nanofibers that enable high loading and long-term viability of probiotics
Katja Škrlec, Špela Zupančič, Sonja Prpar Mihevc, Petra Kocbek, Julijana Kristl and Aleš Berlec European Journal of Pharmaceutics and Biopharmaceutics 136 108 (2019) https://doi.org/10.1016/j.ejpb.2019.01.013
Protective Effect of Cryoprotectants on the Viability of
Freeze-Dried Lactobacillus fermentum SK152
Sang Hoon Kim, Haeun Gye, Ju Kyoung Oh, In-Chan Hwang and Dae-Kyung Kang Journal of Milk Science and Biotechnology 37(3) 206 (2019) https://doi.org/10.22424/jmsb.2019.37.3.206
Structural basis of the impact of microwave drying on survival and shelf life of Lactobacillus paracasei
Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication
Enzo L. La Cava, Esteban Gerbino, Sonia C. Sgroppo and Andrea Gómez‐Zavaglia Journal of Food Science 83(6) 1613 (2018) https://doi.org/10.1111/1750-3841.14183
Development and storage studies of high density macrocapsules containing Lactobacillus spp. strains as nutritional supplement in young calves
Characterization of freeze-dried Lactobacillus acidophilus in goat milk powder and tablet: Optimization of the composite cryoprotectants and evaluation of storage stability at different temperature
Effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum PTCC 1896, Escherichia coli, Xanthomonas axonopodis, and Saccharomyces cerevisiae during freeze drying
Optimisation of bambara groundnut water extract and skim milk composition as cryoprotectant for increasing cell viability of Lactobacillus spp. using response surface methodology
Kanyanat Kaewiad, Nattha Kaewnopparat, Damrongsak Faroongsarng, Juraithip Wungsintaweekul and Sanae Kaewnopparat International Journal of Food Science & Technology 51(12) 2630 (2016) https://doi.org/10.1111/ijfs.13249
Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393
Impact of the freeze-drying process on product appearance, residual moisture content, viability, and batch uniformity of freeze-dried bacterial cultures safeguarded at culture collections
Preparation and characterization of dry powder bacteriophage K for intestinal delivery through oral administration
Zhenxing Tang, Xiaoqing Huang, Parviz M. Sabour, James R. Chambers and Qi Wang LWT - Food Science and Technology 60(1) 263 (2015) https://doi.org/10.1016/j.lwt.2014.08.012
Improving survival and storage stability of bacteria recalcitrant to freeze-drying: a coordinated study by European culture collections
The Contribution of the Inherent Restricted Mobility of Glassy Sugar Matrices to the Overall Stability of Freeze-Dried Bacteria Determined by Low-Resolution Solid-State 1H-NMR
Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy
Mauricio I. Santos, Esteban Gerbino, Cuauhtémoc Araujo-Andrade, E. Elizabeth Tymczyszyn and Andrea Gómez-Zavaglia Food Research International 59 53 (2014) https://doi.org/10.1016/j.foodres.2014.01.054
Determination of amorphous/rubbery states in freeze-dried prebiotic sugars using a combined approach of near-infrared spectroscopy and multivariate analysis
Mauricio I. Santos, Cuauhtémoc Araujo-Andrade, E. Elizabeth Tymczyszyn and Andrea Gómez-Zavaglia Food Research International 64 514 (2014) https://doi.org/10.1016/j.foodres.2014.07.040
Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
A way to follow the viability of encapsulated Bifidobacterium bifidum subjected to a freeze-drying process in order to target the colon: Interest of flow cytometry
The application of flow cytometry to the characterisation of a probiotic strain Lactobacillus reuteri DPC16 and the evaluation of sugar preservatives for its lyophilization
Impact of matrix properties on the survival of freeze‐dried bacteria
Per Wessman, Denny Mahlin, Sultan Akhtar, Stefano Rubino, Klaus Leifer, Vadim Kessler and Sebastian Håkansson Journal of the Science of Food and Agriculture 91(14) 2518 (2011) https://doi.org/10.1002/jsfa.4343
Differential effects of polymers PVP90 and Ficoll400 on storage stability and viability ofLactobacillus coryniformisSi3 freeze-dried in sucrose
