THE EFFECT OF MICROENCAPSULATION AND POTATO STARCH ON THE SURVIVAL OF LACTOBACILLUS STRAINS

Food and Environment Safety

Mircea OROIAN¹  Liliana LUCA¹ 

[1] Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania;

关键词: probiotics;    prebiotics;    lactobacillus rhamnosus;    l.plantarum;    l.casei;   

DOI  :  

来源: DOAJ

【 摘 要 】

The effectiveness of encapsulating ofactive bacteria in releasing probiotics depends on cell survival. In this study, a prebiotic - potato starch was used to evaluate its influence on the viability of probioticsmicrocapsulated. Lactobacilluscasei, Lactobacillus rhamnosus and Lactobacillus plantarumwas cultured for 16 hours and after that, the cells were added to an emulsion with 1.5% sodium alginate, supplemented with 1% prebiotics and encapsulated. Initial tests revealed that the initial culture concentration is not relevant for prebiotic supplementation. The testing of fresh microcapsules recorded a load of 3.31 × 10 ¹³ cfu/g. After 7 days of storage, the probiotics that survived were 2.53 × 10¹¹ colony-forming unit/g (cfu/g) and, after 30 days 1.7 × 107cfu/g. The probiotics stored for 7 days at 4 °C were tested for achieving the survival rate of the probiotics in the simulated intestinal juice for 1 hour and it was determined a survival rate of 108 cfu/g. The simulation for 4 hours in the intestinal juice reported a survival of 106cfu / g. In conclusion, starch is an effective material for encapsulating Lactobacillus cultures.

【 授权许可】

Unknown