ENCAPSULATION OF LACTIC ACID BACTERIA IN SUGAR MATRIX TO BE USED AS STARTERS IN THE FOOD INDUSTRY

BRIZUELA N.S; BRAVO FERRADA B.M; SEMORILE L; TYMCZYSZYN EE

Basic Protocols in Encapsulaion of Food Ingredients

Spinger

Año: 2021;

Encapsulation of bacterial cultures by freeze-drying enables the storage and distributionof microorganisms in a reduced volume, avoiding the necessity of using freezingtemperatures. Here we describe the encapsulation by freeze-drying process of lactic acidbacteria in different sugar matrices (sucrose, trehalose or maltodextrin) to be used in thefood industry.