Improving survival of probiotic bacteria using bacterial poly-γ-glutamic acid
- Submitting institution
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University of Wolverhampton
- Unit of assessment
- 12 - Engineering
- Output identifier
- 535
- Type
- D - Journal article
- DOI
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10.1016/j.ijfoodmicro.2014.11.031
- Title of journal
- International Journal of Food Microbiology
- Article number
- -
- First page
- 24
- Volume
- 196
- Issue
- -
- ISSN
- 0168-1605
- Open access status
- Out of scope for open access requirements
- Month of publication
- December
- Year of publication
- 2014
- URL
-
-
- Supplementary information
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-
- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
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7
- Research group(s)
-
-
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- The objective of this collaborative work was to improve the viability of probiotic bacteria. This paper is significant because it successfully demonstrated that γ-PGA can be used to protect Bifidobacteria cells in fruit juice and improve the survival of cells as they pass through the gastrointestinal tract (GIT). This research has been patented in EU in 2017 (patent number: EP2751254A). The manufacturers of probiotics would be beneficiaries of our patent. Recently, several confidentiality agreements have been signed to exploit this patent in the cosmetic/healthcare industry.
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -