Survival and Metabolic Activity of Microencapsulated <i>Bifidobacterium longum</i> in Stirred Yogurt

Adhikari, Koushik; Mustapha, Azlin; Grün, Ingolf U.

doi:10.1111/j.1365-2621.2003.tb14152.x

Cited by 115 publications

(58 citation statements)

References 32 publications

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“…The method is reproducible, rapid and there was no detectable reduction in c.f.u. often reported for methods requiring lengthy extraction procedures for entrapped cells (Sun & Griffiths 2000;Truelstrup-Hansen et al 2002;Adikhari et al 2003). Using concentrated washed B. lactis cells in the stationary phase of growth, with the microencapsulation technique described, we consistently achieved a high loading of log 10 10-12 c.f.u.…”

Section: Enumeration Of B Lactis In the Capsulesmentioning

confidence: 76%

“…Therefore, above this value, capsules can impart a gritty texture to foods not normally associated with this sensation. Adikhari et al (2003) reported that when microcapsules were added to yoghurt at 10% (w/v), there was an unfavourable consumer response due to the resultant grainy texture. The 10% content of encapsulated B. longum was necessary to provide the RDA of the organism.…”

Section: Micro-encapsulationmentioning

confidence: 97%

“…Measurement of particle size using laser diffractometry identified capsules with a diameter as small as 20 lm. Adikhari et al (2003), using co-acervation/emulsion to micro-encapsulate B. longum B6 in j-carrageenan, reported capsule diameters of 22-350 lm, measured using laser diffractometry. It is generally recognized that capsules generated by co-acervation are smaller than those manufactured by extrusion.…”

Section: Micro-encapsulationmentioning

confidence: 99%

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Micro-encapsulation of Bifidobacterium lactis for incorporation into soft foods

McMaster

Kokott

2005

World J Microbiol Biotechnol

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Micro-encapsulation of the probiotic micro-organism Bifidobacterium lactis isolated from a bio-yoghurt starter culture, was carried out using a mixture of hydrated gellan and xanthan gums. Rheological studies showed that the gum mix was suitable for encapsulation of B. lactis, for incorporation into soft foods/beverages. The gel behaved as a non-Newtonian material, and the flow curve fitted well to the Herschel-Bulkley model. The average yield stress of the gum was 1.515 Pa, indicating gum stability, and the yield stress range was 1 Pa over a temperature range of 35-50°C. Almost constant minimum gum viscosity occurred between 46 and 61°C. Oval/round capsules were synthesized manually using a monoaxial gum flow through a 27.5 G bevelled needle, together with a superposed air stream (air knife technique). The diameter of the capsules, measured using laser diffractometry, varied from 20 to 2200lm, with 50% of the capsules having a diameter of £637 lm. Numbers of viable B. lactis in the capsules were estimated using high power ultrasound (20 kHz). By using a concentrated inoculum of B. lactis, microcapsules containing log 10 11-12 c.f.u. g )1 were synthesized. Apart from the anaerobic culturing of B. lactis, all other work was done in the presence of atmospheric oxygen. The organism exhibited a high degree of oxygen tolerance. A 21-day survival study of immobilized cells in 1 M sodium phosphate buffer (pH 7) stored at either 4 or 22°C indicated that B. lactis survived in excess of log 10 11 c.f.u. g )1 microcapsule. This technique represents a suitable means of supplying viable probiotics to the food and/or pharmaceutical industries. Mathematical symbolsHerschel-Bulkley model: s 0 ¼ s y À j Àn y s 0 yield stress s y shear stress j y fluid consistency index n flow behaviour index

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Section: Enumeration Of B Lactis In the Capsulesmentioning

confidence: 76%

Section: Micro-encapsulationmentioning

confidence: 97%

Section: Micro-encapsulationmentioning

confidence: 99%

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Micro-encapsulation of Bifidobacterium lactis for incorporation into soft foods

McMaster

Kokott

2005

World J Microbiol Biotechnol

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“…Another practicable method to improve the viability of probiotics is to immobilize the bacteria in an external protective matrix, which can improve their resistance to adverse conditions and facilitate better survival in specific food products [15,16] . The technique of microencapsulation based on complex (w/o/w) dispersion offers several advantages for the immobilization of probiotics.…”

Section: Introductionmentioning

confidence: 99%

Influence of Lactobacillus E1 on the storage stability in emulsion immobilization

Sun

Chen

Liu

et al. 2009

J. Wuhan Univ. Technol.-Mat. Sci. Edit.

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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.

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“…Alginate, a polymer extracted from seaweed, is a commonly usedencapsulation agent because it is non-toxic, biocompatible,and inexpensive. The additional benefits of using alginate is the ease of solubilizing alginategel (by Ca++sequestration) and its release of entrapped cellswithin the human intestine 23,24 .…”

mentioning

confidence: 99%

Microencapsulation of Lactobacillus sp. Using two Different Materials and Comparison for Encapsulation Efficiency

Padhmavathi¹,

Radhakrishnan²

2016

Biosci., Biotech. Res. Asia

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Probiotics are microorganisms which, when taken orally, provide beneficial effects on human gut health. Microencapsulation of probiotics is a technique that is currently receiving considerable interest as it helps probiotics to survive against adverse environmental conditions in the human body. In this project , a study to determine the stronger encapsulating material is done by encapsulating Lactobacillus sp. using alginate and skim milk alginate. The encapsulation was done by extruding into 100mM CaCl 2 solution. Viability test, bile salt tolerance test and storage stability was performed. On analyzing the results it was found that, the skim milk alginate beads had the efficiency of 96.48%. The bacteria encapsulated using skim milk alginate was more viable and more tolerant towards bile salt. The storage stability test was carried out for a period of 28 days and it was found that the probiotic encapsulated using skim milk alginate were more viable. From the results it was concluded that skim milk alginate was a stronger encapsulating material than alginate because of the strong network forming nature of milk proteins.

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Survival and Metabolic Activity of Microencapsulated Bifidobacterium longum in Stirred Yogurt

Cited by 115 publications

References 32 publications

Micro-encapsulation of Bifidobacterium lactis for incorporation into soft foods

Micro-encapsulation of Bifidobacterium lactis for incorporation into soft foods

Influence of Lactobacillus E1 on the storage stability in emulsion immobilization

Microencapsulation of Lactobacillus sp. Using two Different Materials and Comparison for Encapsulation Efficiency

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