Influence of Lactobacillus E1 on the storage stability in emulsion immobilization

Abstract

A coacervation method with double emulsion strategy (w/o/w) was used to prepare immobilized Lactobacillus E1. Diatomite was chosen as the carrier for bacteria. Sodium alginate, dextrin and gelatin were used as protective solutes for the preservation of Lactobacillus E1 and their effects on the storage viability during storage were discussed. The influence of storage temperature on the storage viability was also examined. The results show that high bacteria viable count over 10 9 cfu/g for an extended shelf life of 37 d can be achieved with 2% sodium alginate, 5% dextrin and 4% gelatin as protective solutes, at 10 ℃ of the storage temperature. This immobilized Lactobacillus E1 has potential use as functional food ingredient for both human dairy food and animal feedstuff.

Formulation & stability of Lactobacillus acidophilus microcapsules with a clinical trial for treatment and eradication of Helicobacter pylori infections

“…The immobilized Lactobacilli was released from the polymer wall by digestion using trypsase solution (1% w/v) at 37 o C for 60 min; two successive dilutions at a 1:10 ratio in sterile PBS (pH 7) was carried out; 100ml of these diluted aqueous phase was spread on MRS ager Petri dishes, and the Petri dishes were placed in an incubator at 37 o C for 48 hr for numeration [18].…”