ISSN: 0973-7510

E-ISSN: 2581-690X

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.
J Pure Appl Microbiol. 2014;8(2):1693-1699
© The Author(s). 2014
Received: 31/01/2014 | Accepted: 24/03/2014 | Published: 31/04/2014
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

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© The Author(s) 2014. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.