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Microencapsulation of Probiotic Bacteria

  • Chapter
Beneficial Microorganisms in Food and Nutraceuticals

Part of the book series: Microbiology Monographs ((MICROMONO,volume 27))

Abstract

The global popularity of functional foods containing probiotics has generated increased interest in developing protective materials for the bacteria during food processing, storage and consumption. To confer beneficial effects to the host, a probiotic product should contain at least 106 CFU/g or ml of the product. Probiotic microorganisms are sensitive to food processing environments and to conditions in the gastrointestinal tract. Microencapsulation technology can be used to protect the probiotic bacteria against adverse conditions. This chapter discusses the potential of using various microencapsulation techniques to protect probiotic bacteria.

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Authors and Affiliations

  1. School of Food and Nutrition, College of Health, Massey University, North Shore Mail Centre, Private Bag 10290, Auckland, 0745, New Zealand

    Anthony N. Mutukumira, Jolyn Ang & Sung Je Lee

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  1. Anthony N. Mutukumira
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  2. Jolyn Ang
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  3. Sung Je Lee
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Correspondence to Anthony N. Mutukumira .

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Editors and Affiliations

  1. Universiti Sains Malaysia, School of Industrial Technology, Penang, Malaysia

    Min-Tze Liong

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Mutukumira, A.N., Ang, J., Lee, S.J. (2015). Microencapsulation of Probiotic Bacteria. In: Liong, MT. (eds) Beneficial Microorganisms in Food and Nutraceuticals. Microbiology Monographs, vol 27. Springer, Cham. https://doi.org/10.1007/978-3-319-23177-8_3

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