Abstract
Two probiotic strains of Lactobacillus paracasei subsp. paracasei (E6) and Lactobacillus paraplantarum (B1), isolated from traditional Greek dairy products, were microencapsulated by complex coacervation using whey protein isolate (WPI, 3% w/v) and gum arabic (GA, 3% w/v) solutions mixed at different polymer ratio (1:1, 2:1 and 4:1). The effect of total biopolymer concentration on cell viability was assessed using WPI and GA solutions of 1, 3 and 6% w/v at a constant ratio of 2:1. Several parameters were examined for optimization of the microcapsule formation, such as inoculum concentration and the effect of ionic strength. The viability of the bacterial cells during heat treatment and under simulated gut conditions was evaluated. Among the different WPI/GA weight ratios tested (1:1, 2:1 and 4:1), the highest survival rate was observed for the coact:rvate structures made with the ratio of2:1. The protection efficiency at low pH values was influenced by both concentration and the ratio of the added biopolymers. Moreover, the inoculum concentration seems to affect the efficiency of microcapsules to entrap the bacterial cells since an optimum level was noted at less than 8 log cfu/ml. Generally, entrapment of lactobacilliin the complex coacervate structure enhanced the viability of the microorganisms when exposed to a low pH environment (pH 2.0). Both encapsulated strains retained high viability in simulated gastric juice (>73%), especially in comparison with non-encapsulated (free) cells (
Original language | English |
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Title of host publication | Unknown Host Publication |
Publisher | Babasaheb Bhimrao Ambedkar University |
Pages | 28-28 |
Number of pages | 1 |
Publication status | Accepted/In press - 16 Nov 2017 |
Event | 58th Annual Conference of Association of Microbiologists of India & International Symposium on - Babasaheb Bhimrao Ambedkar University, India Duration: 16 Nov 2017 → … |
Conference
Conference | 58th Annual Conference of Association of Microbiologists of India & International Symposium on |
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Period | 16/11/17 → … |
Keywords
- Probiotics
- Lactobacillus