Development of a potential probiotic lozenge containing Enterococcus faecium CRL 183

详细信息    查看全文

• 作者：Juliana Jabur Polete Witzler^a ; ^{jujabur@yahoo.com.br} ; Roseli Aparecida Pinto^a ; Graciela Font de Valdez^b ; Ana Dó ; ris de Castro^c ; Daniela Cardoso Umbelino Cavallini^a
• 关键词：Enterococcus faecium ; Sensorial analysis ; Viability ; Probiotic ; Streptococcus mutans
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：193-199
• 全文大小：499 K
• 卷排序：77

文摘

Complex coacervation was effective in maintaining the viability of E. faecium CRL183. The probiotic strain resisted saliva and can be used for a local effect to be obtained. The probiotic strain inhibited the multiplication of S. mutans in a in vitro study. The probiotic lozenge produced showed anticariogenic potential. Formulation and packaging need improvement to ensure the probiotic viability.