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...

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Autores principales:	Liliana LUCA, Mircea OROIAN
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2020
Materias:	probiotics prebiotics lactobacillus rhamnosus l.plantarum l.casei Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/bef5aef513af495eb8b89d18d8436934
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spelling	oai:doaj.org-article:bef5aef513af495eb8b89d18d84369342021-12-02T17:50:22ZTHE EFFECT OF MICROENCAPSULATION AND POTATO STARCH ON THE SURVIVAL OF LACTOBACILLUS STRAINS2068-66092559-6381https://doaj.org/article/bef5aef513af495eb8b89d18d84369342020-06-01T00:00:00Zhttp://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/719/647https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The 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.Liliana LUCAMircea OROIANStefan cel Mare University of Suceavaarticleprobioticsprebioticslactobacillus rhamnosusl.plantaruml.caseiFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 19, Iss 2, Pp 139-147 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	probiotics prebiotics lactobacillus rhamnosus l.plantarum l.casei Food processing and manufacture TP368-456
spellingShingle	probiotics prebiotics lactobacillus rhamnosus l.plantarum l.casei Food processing and manufacture TP368-456 Liliana LUCA Mircea OROIAN THE EFFECT OF MICROENCAPSULATION AND POTATO STARCH ON THE SURVIVAL OF LACTOBACILLUS STRAINS
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.
format	article
author	Liliana LUCA Mircea OROIAN
author_facet	Liliana LUCA Mircea OROIAN
author_sort	Liliana LUCA
title	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_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_sort	effect of microencapsulation and potato starch on the survival of lactobacillus strains
publisher	Stefan cel Mare University of Suceava
publishDate	2020
url	https://doaj.org/article/bef5aef513af495eb8b89d18d8436934
work_keys_str_mv	AT lilianaluca theeffectofmicroencapsulationandpotatostarchonthesurvivaloflactobacillusstrains AT mirceaoroian theeffectofmicroencapsulationandpotatostarchonthesurvivaloflactobacillusstrains AT lilianaluca effectofmicroencapsulationandpotatostarchonthesurvivaloflactobacillusstrains AT mirceaoroian effectofmicroencapsulationandpotatostarchonthesurvivaloflactobacillusstrains
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THE EFFECT OF MICROENCAPSULATION AND POTATO STARCH ON THE SURVIVAL OF LACTOBACILLUS STRAINS

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