THE EFFECT OF MICROENCAPSULATION AND POTATO STARCH ON THE SURVIVAL OF LACTOBACILLUS STRAINS
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 probiotics microcapsulated. Lactobacilluscasei, Lactobacillus rhamnosus and Lactobacillus plantaru...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2020-06-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | http://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/719/647 |
| _version_ | 1818346082220900352 |
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| author | Liliana LUCA Mircea OROIAN |
| author_facet | Liliana LUCA Mircea OROIAN |
| author_sort | Liliana LUCA |
| collection | DOAJ |
| description | 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 probiotics microcapsulated. 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. |
| first_indexed | 2024-12-13T17:12:36Z |
| format | Article |
| id | doaj.art-bef5aef513af495eb8b89d18d8436934 |
| institution | Directory Open Access Journal |
| issn | 2068-6609 2559-6381 |
| language | English |
| last_indexed | 2024-12-13T17:12:36Z |
| publishDate | 2020-06-01 |
| publisher | Stefan cel Mare University of Suceava |
| record_format | Article |
| series | Food and Environment Safety |
| spelling | doaj.art-bef5aef513af495eb8b89d18d84369342022-12-21T23:37:30ZengStefan cel Mare University of SuceavaFood and Environment Safety2068-66092559-63812020-06-01192139147THE EFFECT OF MICROENCAPSULATION AND POTATO STARCH ON THE SURVIVAL OF LACTOBACILLUS STRAINSLiliana LUCA0Mircea OROIAN1Faculty of Food Engineering, Stefan cel Mare University of Suceava, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, RomaniaThe 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 probiotics microcapsulated. 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.http://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/719/647probioticsprebioticslactobacillus rhamnosusl.plantaruml.casei |
| spellingShingle | Liliana LUCA Mircea OROIAN THE EFFECT OF MICROENCAPSULATION AND POTATO STARCH ON THE SURVIVAL OF LACTOBACILLUS STRAINS Food and Environment Safety probiotics prebiotics lactobacillus rhamnosus l.plantarum l.casei |
| title | THE EFFECT OF MICROENCAPSULATION AND POTATO STARCH ON THE SURVIVAL OF LACTOBACILLUS STRAINS |
| title_full | THE EFFECT OF MICROENCAPSULATION AND POTATO STARCH ON THE SURVIVAL OF LACTOBACILLUS STRAINS |
| title_fullStr | THE EFFECT OF MICROENCAPSULATION AND POTATO STARCH ON THE SURVIVAL OF LACTOBACILLUS STRAINS |
| title_full_unstemmed | THE EFFECT OF MICROENCAPSULATION AND POTATO STARCH ON THE SURVIVAL OF LACTOBACILLUS STRAINS |
| title_short | THE EFFECT OF MICROENCAPSULATION AND POTATO STARCH ON THE SURVIVAL OF LACTOBACILLUS STRAINS |
| title_sort | effect of microencapsulation and potato starch on the survival of lactobacillus strains |
| topic | probiotics prebiotics lactobacillus rhamnosus l.plantarum l.casei |
| url | http://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/719/647 |
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