Several studies have demonstrated differences among strains of probiotic bacteria with
regard to their survival in acid environment. Probiotics must survive in gastric acids to reach …

The addition of microencapsulated probiotic cells to food products is a relatively new
functional food concept. Most of the published scientific research in this field is not older than …

The gut microbiota is a remarkable asset for human health. As a key element in the
development and prevention of specific diseases, its study has yielded a new field of …

Bacterial therapy, which presents a smart platform for delivering and producing therapeutic
agents, as monotherapy or in combination with other therapeutic modes, has provided a …

Cell encapsulation is used as a biotechnology tool to solve the technological problems
derived from handling and application of cells in a great range of fields. This involves …

Probiotics are one of the most promising ingredients for the production of functional foods or
nutraceutics. However, when incorporating probiotics into a food matrix, the main problem is …

The encapsulation of cells into polymeric microspheres or microcapsules has permitted the
transplantation of cells into human and animal subjects without the need for …

Lactobacillus casei ATCC 393 was encapsulated with alginate, chitosan and carboxymethyl
chitosan by extrusion method and the product could increase the cell numbers of L. casei to …

Anhydrobiosis is a phenomenon related to the partial or total desiccation of living organisms,
keeping their vital functions after rehydration. The desiccated state in prokaryotes has been …

The in vivo effects of administering free and microencapsulated Lactobacillus plantarum LIP-
1 cells (2· 0× 109 colony-forming units/d) were evaluated in high-fat-diet-induced …