Associate Professor Kasipathy Kailasapathy

Journal Articles

• Seneweera, S., Kailasapathy, K. and Kailasapathy, K. (2011), 'Impact of microencapsulated peptidase (aspergillus oryzae) on cheddar cheese proteolysis and its biologically active peptide profile', Protein and Peptide Letters, 6.
• Paturi, G., Phillips, M. and Kailasapathy, K. (2010), 'Comparison of functional assay and microarray analysis for determination of Lactobacillus acidophilus LAFTI L10 induced gut immune responses in mice', Food Research International, 6.
• Pritchard, S., Phillips, M. and Kailasapathy, K. (2010), 'Identification of bioactive peptides in commercial Cheddar cheese', Food Research International, 4.
• Salampessy, J., Phillips, M., Seneweera, S. and Kailasapathy, K. (2010), 'Release of antimicrobial peptides through bromelain hydrolysis of leatherjacket (Meuchenia sp.) insoluble proteins', Food Chemistry, 5.
• Pritchard, S., Phillips, M. and Kailasapathy, K. (2010), 'Identification of bioactive peptides in commercial Australian organic cheddar cheeses', Australian Journal of Dairy Technology, 4.
• Seneweera, S. and Kailasapathy, K. (2010), 'Microencapsulated enzymes from Aspergillus oryzae accelerate cheddar cheese ripening and enrich biologically active peptide profile', Australian Journal of Dairy Technology, 4.
• Dlamini, A., Peiris, P., Bavor, J. and Kailasapathy, K. (2009), 'Rheological characteristics of an exopolysaccaride produced by a strain of Klebsiella oxytoca', Journal of Bioscience and Bioengineering, 3.
• Kailasapathy, K. (2009), 'Encapsulation technologies for functional foods and nutraceutical product development', CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, 19.
• Kailasapathy, K., Harmstorf, I. and Phillips, M. (2008), 'Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts', Lebensmittel-Wissenschaft & Technologie, 6.
• Paturi, G., Phillips, M. and Kailasapathy, K. (2008), 'Effect of probiotic strains Lactobacillus acidophilus LAFTI L10 and Lactobacillus paracasei LAFTI L26 on systemic immune functions and bacterial translocation in mice', Journal of Food Protection, 6.
• Paturi, G., Phillips, M. and Kailasapathy, K. (2007), 'Immune enhancing effects of Lactobacillus acidophilus LAFTI L10 and Lactobacillus paracasei LAFTI L26 in mice', International Journal of Food Microbiology, 4.
• Anjani, K., Kailasapathy, K. and Phillips, M. (2007), 'Microencapsulation of enzymes for potential application in acceleration of cheese ripening', International Dairy Journal, 8.
• Dlamini, A., Peiris, P., Bavor, J. and Kailasapathy, K. (2007), 'Characterization of the exopolysaccharide produced by a whey utilizing strain of Klebsiella oxytoca', African journal of biotechnology, 9.
• Darukaradhya, J., Phillips, M. and Kailasapathy, K. (2006), 'Selective enumeration of Lactobacillus acidophilus, Bifidobacterium spp., starter lactic acid bacteria and non-starter lactic acid bacteria from Cheddar cheese', International Dairy Journal, 7.
• Madziva, H., Kailasapathy, K. and Phillips, M. (2006), 'Evaluation of alginate-pectin capsules in cheddar cheese as a food carrier for the delivery of folic acid', Lwt-Food Science And Technology, 6.
• Phillips, M., Kailasapathy, K. and Tran, L. (2006), 'Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese', International Journal of Food Microbiology, 5.
• Kailasapathy, K., Perera, C. and Phillips, M. (2006), 'Evaluation of Alginate-Starch Polymers for Preparation of Enzyme Microcapsules', International Journal of Food Engineering, .
• Kailasapathy, K. (2006), 'Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt', LWT - Food Science & Technology, 7.
• Kailasapathy, K., Anjani, K. and Seneweera, S. (2006), 'Recent trends in accelerated cheese ripening using microencapsulated enzymes', The Australian Journal of Dairy Technology, 3.
• Kailasapathy, K. and Lam, S. (2005), 'Application of encapsulated enzymes to accelerate cheese ripening', International Dairy Journal, 11.
• Iyer, C. and Kailasapathy, K. (2005), 'Effect of Co-encapsulation of Probiotics with Prebiotics on Increasing the Viability of Encapsulated Bacteria under In Vitro Acidic and Bile Salt Conditions and in Yohurt', Journal of Food Science, 6.
• Madziva, H., Kailasapathy, K. and Phillips, M. (2005), 'Alginate-pectin microcapsules as a potential for folic acid delivery in foods', Journal of Microencapsulation, 9.
• Dixit, S. and Kailasapathy, K. (2005), 'Bacterial Diversity of Escherichia coli in the Gut: A Reason to Re-evaluate Probiotic Formulations', Current Issues in Intestinal Microbiology, 8.
• Iyer, C., Phillips, M. and Kailasapathy, K. (2005), 'Release studies of Lactobacillus casei strain Shirota from chitosan-coated alginate-starch microcapsules in ex vivo porcine gastrointestinal contents', Letters in Applied Microbiology, 5.
• Kailasapathy, K. and Masondole, L. (2005), 'Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis and their effect on texture of feta cheese', The Australian Journal of Dairy Technology, 7.
• Talwalkar, A., Miller, C., Kailasapathy, K. and Nguyen, M. (2004), 'Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteria in yoghurt', International Journal of Food Science and Technology, 7.
• Talwalkar, A. and Kailasapathy, K. (2004), 'A review of oxygen toxicity in probiotic yogurts: influence on the survival of probiotic bacteria and protective techniques', Comprehensive Reviews in Food Science and Food Safety, 8.
• Talwalkar, A. and Kailasapathy, K. (2004), 'The role of oxygen in the viability of probiotic bacteria with reference to L. acidophilus and Bifidobacterium spp', Current Issues in Intestinal Microbiology, 8.
• Talwalkar, A. and Kailasapathy, K. (2004), 'Oxidative stress adaptation of probiotic bacteria', Milchwissenschaft, 4.
• Talwalkar, A. and Kailasapathy, K. (2004), 'Comparison of selective and differential media for the accurate enumeration of strains of Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei complex from commercial yoghurts', International Dairy Journal, 7.
• Dixit, S., Gordon, D., Wu, X., Chapman, T., Kailasapathy, K. and Chin, J. (2004), 'Diversity analysis of commensal porcine Escherichia coli - associations between genotypes and habitat in the porcine gastrointestinal tract', Microbiology, 6.
• Iyer, C., Kailasapathy, K. and Peiris, P. (2004), 'Evaluation of survival and release of encapsulated bacteria in ex vivo porcine gastro-intestinal contents using a green fluorescent protein gene-labelled E. coli', Lebensmittel-Wissenschaft & Technologie, 4.
• Chandramouli, V., Kailasapathy, K. and Peiris, P. (2004), 'An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions', Journal of Microbiological Methods, 9.
• Kailasapathy, K. and Lam, S. (2004), 'Evaluation of capillary electrophoresis for monitoring encapsulated-enzyme accelerated ripening in cheddar cheese', Australian Journal of Dairy Technology, 4.
• Kailasapathy, K. and Sureeta, B. (2004), 'Effect of storage on shelf life and viability of freeze-dried and microencapsulated Lactobacillus acidophilus and Bifidobacterium infantis cultures', Australian Journal of Dairy Technology, 5.
• Anjani, K., Iyer, C. and Kailasapathy, K. (2004), 'Survival of co-encapsulated complementary probiotics and prebiotics in yoghurt', Milchwissenschaft, 4.
• Rodgers, S., Kailasapathy, K., Cox, J. and Peiris, P. (2004), 'Co-incubation of Clostridium botulinum with protective cultures', Food Research International, 8.
• Godward, G. and Kailasapathy, K. (2003), 'Viability and survival of free and encapsulated probiotic bacteria in cheddar cheese.', milchWISSENschaft milk science international, 4.
• Talwalkar, A. and Kailasapathy, K. (2003), 'Metabolic and Biochemical Responses of Probiotic Bacteria to Oxygen.', Journal of Dairy Science, 10.
• Kailasapathy, K. and Sultana, K. (2003), 'Survival and B-D-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice-cream.', The Australian Journal of Dairy Technology, 5.
• Chandramouli, V., Kailasapathy, K. and Peiris, P. (2003), 'Survival of Ca-alginate microencapsulated Lactobacillus spp in simulated gastric conditions', The Australian Journal of Dairy Technology, 1.
• Talwalkar, A. and Kailasapathy, K. (2003), 'Effect of microencapsulation on oxygen toxicity in probiotic bacteria.', The Australian Journal of Dairy Technology, 4.
• Godward, G. and Kailasapathy, K. (2003), 'Viability and survival of free, encapsulated and co-encapsulated probiotic bacteria in yoghurt.', milchWISSENschaft milk science international, 4.
• Godward, G. and Kailasapathy, K. (2003), 'Viability and survival of free, encapsulated and co-encapsulated probiotic bacteria in ice cream.', milchWISSENschaft, 4.
• Kailasapathy, K. (2003), 'Protecting probiotics by microencapsulation.', Microbiology Australia, 2.
• Miller, C., Nguyen, M., Rooney, M. and Kailasapathy, K. (2003), 'Novel apparatus to measure oxygen diffusion in gel-type foods.', Food Australia, 4.
• Miller, C., Nguyen, M., Rooney, M. and Kailasapathy, K. (2003), 'The Control of Dissolved Oxygen Content in Probiotic Yoghurts by Alternative Packaging Materials.', Packaging Technology and Science, 7.
• Rodgers, S., Kailasapathy, K., Peiris, P. and Cox, J. (2003), 'Inhibition of non-proteolytic Clostridium botulinum with lactic acid bacteria in extended shelf-life cook-chill soups', Food Biotechnology, 14.
• Talwalkar, A., Kailasapathy, K., Hourigan, J., Peiris, P. and Arumugaswamy, R. (2003), 'An improved method for the determination of NADH oxidase in the presence of NADH peroxidase in lactic acid bacteria', Journal of Microbiological Methods, 7.
• Rodgers, S., Kailasapathy, K., Peiris, P. and Cox, J. (2002), 'Bacteriocin production by protective cultures', Food Service Technology, 10.
• Miller, C., Nguyen, M., Rooney, M. and Kailasapathy, K. (2002), 'The Influence of Packaging Materials on the Dissolved Oxygen Content of Probiotic Yoghurt', Packaging Technology and Science, 6.
• Kailasapathy, K. (2002), 'Microencapsulation of probiotic bacteria: Technology and potential applications', Current Issues in Interstinal Microbiology, 10.
• Talwalkar, A., Kailasapathy, K., Peiris, P. and Arumugaswamy, R. (2001), 'Application of RBGR-a simple way for screening oxygen telerance in probiotic bacteria', International Journal of Food Microbiology, 4.