Journal of Pure and Applied MicrobiologyVol. 8 No. 2

Microbiological and Other Characteristics of Microencapsulation Containing Lactobacillus acidophilus (CICC 6075)

Yuan Ma1, Yage Xing1*, Tinxuan Wang1, Qinglian Xu1, Yimin Cai2, Zhenming Che1 Qiuhua Wang1 and Li Jiang1

1Key Laboratory of Food Bio-technology under the supervision of Sichuan Province, School of Bioengineering, Xihua University, Chengdu - 610039, China. 2Japan International Research Center for Agricultural Sciences, Tsukuba - 30528686, Japan.

Received on 31 January 2014 and accepted on 24 March 2014

 

ABSTRACT

In order to improve the stability and effective utilization of Lactobacillus acidophilus, this study was conducted to evaluate the viability and the physical properties of microencapsulated L. acidophilus using porous starch as a carrier. Survival assays were conducted to evaluate the retention of Lactobacillus acidophilus cell load during the preparation process. The encapsulation parameters that gave maximum viable cell counts were investigated and the optimum condition during the process was 10 % (w/v) wall material, 50 min of shaking time, 20 ! of the temperature, and 6.0 of pH level, respectively. In addition, SEM photos showed that the microencapsulation technology may facilitate the flow of material and all microcapsules showed similar morphologies. Result under heat treatment showed that the survival of the lactobacilli was found to increase on encapsulation and also decrease with increasing the temperature. The results suggest a higher stability of microcapsules containing L. acidophilus compared to the free cells. The study indicates that this microencapsulation using porous starch as carrier can be considered a useful technology to provide the protection for L. acidophilus and increase its stability.

Keywords : Lactobacillus acidophilus, survival assays, physical properties, stability.