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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Detalles Bibliográficos
Autores principales: Nongonierma, Alice Beebyaanda, Abrlova, Magdalena, Kilcawley, Kieran Noel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302231/
https://www.ncbi.nlm.nih.gov/pubmed/28239101
http://dx.doi.org/10.3390/foods2010100

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302231/
https://www.ncbi.nlm.nih.gov/pubmed/28239101
http://dx.doi.org/10.3390/foods2010100

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