Encapsulation of a Lactic Acid Bacteria Cell-Free Extract in Liposomes and Use in Cheddar Cheese Ripening

Encapsulation of a Lactic Acid Bacteria Cell-Free Extract in Liposomes and Use in Cheddar Cheese Ripening

A concentrated form of cell free extract (CFE) derived from attenuated Lactococcus lactis supsb. lactis 303 CFE was encapsulated in liposomes prepared from two different proliposome preparations (Prolipo Duo and Prolipo S) using microfluidization. Entrapment efficiencies of 19.7 % (Prolipo S) and 14...

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Bibliographic Details
Main Authors: Alice Beebyaanda Nongonierma, Magdalena Abrlova, Kieran Noel Kilcawley
Format: Article
Language:English
Published: MDPI AG 2013-03-01
Series:Foods
Subjects:
Cheddar cheese
liposomes
cell-free extract
encapsulation
sensory
Online Access:http://www.mdpi.com/2304-8158/2/1/100

Internet

http://www.mdpi.com/2304-8158/2/1/100

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