Different stress tolerance of spray and freeze dried Lactobacillus casei Shirota microcapsules with different encapsulating agents

다국어 초록 (Multilingual Abstract)

In this study, the effects of encapsulation withmaltodextrin and reconstituted skim milk (RSM) and theirbinary and ternary blends with gum arabic (GA) by sprayand freeze drying methods on viability of probiotic Lactobacilluscasei Shirota under different stress conditionswere evaluated. All microcapsules showed high survivalratios (7.91–9.37 log cfu/g) after microencapsulation.
The viability of microencapsulated cells was significantlyhigher than free cells when exposed to stress conditions.
Spray dried microcapsules exposed to low pH showedsmall decrease in the viability of cells compared to freezedried microcapsules, but freeze drying microcapsulesshowed higher protective effect at 85 and 90 C. Afterexposure to 3% bile salt, almost 2.5 log decreases in theencapsulated cell counts were determined for both methods.
The results indicated that using RSM:GA mixture asan encapsulating agent showed the higher cell protectionagainst high temperature, acidic pH and bile salts.

참고문헌 (Reference)

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