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Research Article

Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions

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Pages 299-305 | Received 24 Jun 2013, Accepted 12 Nov 2013, Published online: 09 Jan 2014

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Matheus A. S. Santos & Mariana T. C. Machado. (2020) Coated alginate–chitosan particles to improve the stability of probiotic yeast. International Journal of Food Science & Technology 56:5, pages 2122-2131.
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Wenxiu Zhang, Chengling Bao, Jian Wang, Jianjun Zang & Yunhe Cao. (2020) Administration of Saccharomyces boulardii mafic-1701 improves feed conversion ratio, promotes antioxidant capacity, alleviates intestinal inflammation and modulates gut microbiota in weaned piglets. Journal of Animal Science and Biotechnology 11:1.
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Camelia Rovinaru & Diana Pasarin. (2019) Application of Microencapsulated Synbiotics in Fruit-Based Beverages. Probiotics and Antimicrobial Proteins 12:2, pages 764-773.
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M.A. Lazo-Vélez, S.O. Serna-Saldívar, M.F. Rosales-Medina, M. Tinoco-Alvear & M. Briones-García. (2018) Application of Saccharomyces cerevisiae var. boulardii in food processing: a review . Journal of Applied Microbiology 125:4, pages 943-951.
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Tao Ran, Yizhao Z Shen, Atef M Saleem, Ousama AlZahal, Karen A Beauchemin & Wenzhu Z Yang. (2018) Using ruminally protected and nonprotected active dried yeast as alternatives to antibiotics in finishing beef steers: growth performance, carcass traits, blood metabolites, and fecal Escherichia coli1. Journal of Animal Science 96:10, pages 4385-4397.
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Janina A. Krumbeck, Jens Walter & Robert W. Hutkins. (2018) Synbiotics for Improved Human Health: Recent Developments, Challenges, and Opportunities. Annual Review of Food Science and Technology 9:1, pages 451-479.
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Barbara Speranza, Leonardo Petruzzi, Antonio Bevilacqua, Mariangela Gallo, Daniela Campaniello, Milena Sinigaglia & Maria Rosaria Corbo. (2017) Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives. Journal of Food Science 82:6, pages 1291-1301.
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Carmen Campbell, Ananda K. Nanjundaswamy, Victor Njiti, Qun Xia & Franklin Chukwuma. (2016) Value‐added probiotic development by high‐solid fermentation of sweet potato with Saccharomyces boulardii . Food Science & Nutrition 5:3, pages 633-638.
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Annachiara De Prisco & Gianluigi Mauriello. (2016) Probiotication of foods: A focus on microencapsulation tool. Trends in Food Science & Technology 48, pages 27-39.
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Mariangela Gallo, Barbara Speranza, Maria Rosaria Corbo, Milena Sinigaglia & Antonio Bevilacqua. 2016. Novel Food Fermentation Technologies. Novel Food Fermentation Technologies 35 55 .
Filomena Nazzaro, Florinda Fratianni, Antonio d'Acierno & Raffaele Coppola. 2015. Advances in Food Biotechnology. Advances in Food Biotechnology 335 350 .
Florinda Fratianni, Selenia Pepe, Federica Cardinale, Tiziana Granese, Autilia Cozzolino, Raffaele Coppola & Filomena Nazzaro. (2014) Eruca sativa Might Influence the Growth, Survival under Simulated Gastrointestinal Conditions and Some Biological Features of Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus rhamnosus Strains. International Journal of Molecular Sciences 15:10, pages 17790-17805.
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