Microencapsulation of probiotic bacteria by sodium alginate and investigation in batter of probiotic wafer
Автор: Alireza Keshavarzian, Mohammad Hojjatoleslamy, Hooman Moulavi, Saeed Sekhavatizadeh, Abbas Esmaeili, Mohammad Ali Shariati
Журнал: Биология в сельском хозяйстве @biology-in-agriculture
Рубрика: Биологические проблемы переработки и производства продуктов питания
Статья в выпуске: 3 т.4, 2014 года.
Бесплатный доступ
Today, probiotic foods as processed foods include sufficiently probiotic bacteria used to promote and provoke lactose digestion, calcium absorption, vitamin synthesis and immune system of body, reducing blood cholesterol, preventing different cancers specially colon cancer. The target of this study was to investigate the encapsulation of probiotic bacteria with dominant variety called L. Casei and their viability in wafer cream. The culture activated at 37°C, then bacteria precipitation prepared by centrifuge, finally encapsulated by sodium alginate and sodium chloride in order to improve their resistance to acidic conditions. Encapsulated bacteria in sufficient amount added to the wafer formulation (10 7cell/ml). Provided cream kept 6 weeks. After finishing storing time, seeds dissolved in MRS citrate agar to separate completely then cultured in media to calculate their population. Results revealed that encapsulated bacteria showed more sustainability than free bacteria.
Wafer cream, probiotic bacteria, encapsulation, sodium alginate, lactobacillus casei
Короткий адрес: https://sciup.org/14770281
IDR: 14770281
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