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Novel Microbial Immobilization Techniques

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Novel Food Fermentation Technologies

Part of the book series: Food Engineering Series ((FSES))

Abstract

Immobilization technologies preserve cells (bacteria, yeasts), both starter and probiotics, in food and during the transit through the gastrointestinal tract. Until today, several immobilization methods have been proposed and studied namely extrusion, emulsion, spray drying, and coacervation.

This versatile technology has been used to encapsulate a wide array of products, such as pharmaceuticals, flavors, volatile oils, plant extracts, and enzymes. It has found application in various biotechnological processes such as probiotic encapsulation in food industries, biotransformation and fermentation processes to produce antibiotics, organic acids, enzymes, and alcohols as well as environmental decontamination and bioremediation of wastewater. This chapter reports on the conventional and innovative methods used for microencapsulation of microbial cells along with the most recent advances.

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Authors and Affiliations

  1. Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy

    Mariangela Gallo, Barbara Speranza, Maria Rosaria Corbo, Milena Sinigaglia & Antonio Bevilacqua

Authors
  1. Mariangela Gallo
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  2. Barbara Speranza
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  3. Maria Rosaria Corbo
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  4. Milena Sinigaglia
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  5. Antonio Bevilacqua
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Correspondence to Antonio Bevilacqua .

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Editors and Affiliations

  1. Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland

    K. Shikha Ojha

  2. School of Food & Nutritional Sciences, University College Cork, Cork, Ireland

    Brijesh K. Tiwari

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Gallo, M., Speranza, B., Corbo, M.R., Sinigaglia, M., Bevilacqua, A. (2016). Novel Microbial Immobilization Techniques. In: Ojha, K., Tiwari, B. (eds) Novel Food Fermentation Technologies. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-42457-6_3

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