scholarly journals Microencapsulation of Probiotics (Lactobacillus Casei and Bifidobacterium Longum) in Pineapple Jam by Spray Drying and its Comparitive Study

2016 ◽  
Vol V5 (03) ◽  
Author(s):  
Sharvari. A. Surnis ◽  
Kulbhushan Huparikar ◽  
Pramod Kamble ◽  
Mohsin Mulla ◽  
Keyword(s):  
Spray Drying ◽  
Lactobacillus Casei ◽  
Bifidobacterium Longum

scholarly journals Effect of Three Polysaccharides (Inulin, and Mucilage from Chia and Flax Seeds) on the Survival of Probiotic Bacteria Encapsulated by Spray Drying

2020 ◽  
Vol 10 (13) ◽  
pp. 4623
Author(s):  
Mariela Bustamante ◽  
Loreto Laurie-Martínez ◽  
Daniela Vergara ◽  
Rocio Campos-Vega ◽  
Mónica Rubilar ◽  
...  
Keyword(s):  
Spray Drying ◽  
Lactobacillus Casei ◽  
Bifidobacterium Longum ◽  
Storage Period ◽  
Probiotic Bacteria ◽  
Second Stage ◽  
Chia Seed ◽  
Flax Seeds ◽  
Face Centered ◽  
Central Composite

Chia seed mucilage (CM), flaxseed mucilage (FM), and inulin (INL) were used as encapsulating agents to evaluate the possibility of increasing the survival of Lactobacillus casei var. rhamnosus, renamed recently to Lacticaseibacillus rhamnosus, after spray drying. Moreover, the viability of encapsulated L. rhamnosus was determined during the 250 day storage period at 4 °C. In a second stage, the conditions that maximized the survival of L. rhamnosus were evaluated on other probiotic bacteria (Lactiplantibacillus plantarum, Bifidobacterium infantis, and Bifidobacterium longum). Additionally, the viability of encapsulated probiotics during the 60 day storage period at 4 and 25 °C was evaluated. The conditions that maximize the survival of L. rhamnosus (90%) predicted by a face-centered central composite design were 14.4% w/v of maltodextrin, 0.6% w/v of CM, and 90 °C of inlet air temperature. Additionally, under these encapsulating conditions, the survival of L. plantarum, B. infantis, and B. longum was 95%, 97%, and 96%, respectively. The probiotic viability improved during storage at 4 °C but decreased at 25 °C. The highest viability values obtained for probiotics during spray drying and during storage suggest a thermoprotector effect of CM, which would ensure an optimal probiotic efficacy in the product, thus promoting its utilization in the food industry.

Development of a rapid screening protocol for selection of strains resistant to spray drying and storage in dry powder

2010 ◽  
Vol 1 (2) ◽  
pp. 165-174 ◽  
Author(s):  
S. Reimann ◽  
F. Grattepanche ◽  
C. Baggenstos ◽  
E. Rezzonico ◽  
B. Berger ◽  
...  
Keyword(s):  
Spray Drying ◽  
Bifidobacterium Longum ◽  
Survival Rates ◽  
Screening Method ◽  
Rapid Screening ◽  
Fast Screening ◽  
Screening Protocol ◽  
The Stability ◽  
And Storage ◽  
Selection Of

An efficient screening method for selection of Bifidobacterium longum strains resistant to spray drying and storage was developed based on randomly amplified polymorphic DNA (RAPD) for identification of the best survivors in mixed strains bacterial preparations. Three different primers were used to generate RAPD profiles of 22 B. longum strains. All strains were distinguished according to their RAPD profiles except for the strain NCC2705 and its H2O2 resistant derivative variant. The 22 strains were grouped in 3 batches of 7, 7 and 8 strains and subjected to spray drying and storage at 30 and 37 °C under anaerobic conditions. Batch survival rates after spray drying reached 17.1±4.4%. Strains showing the highest prevalence and/or resistance to storage at 37 °C were selected from individual batches for subsequent spray drying and storage testing. After 67 days of storage, NCC572 was identified as the dominant strain in powder. The stability of strain NCC572 was confirmed by performing single spray drying and storage tests. Out of 22 B. longum strains, a robust strain was identified by combining RAPD with a simultaneous screening test for survival under spray drying and storage. The method allowed a fast screening of B. longum strains in mixture for resistance to spray drying and storage compared to traditional screening procedures carried out with individual strains, in the same conditions. This approach could be applied to other stress conditions.

scholarly journals KARAKTERISTIK DADIH PROBIOTIK MENGGUNAKAN KOMBINASI LACTOBACILLUS CASEI, LACTOBACILLUS PLANTARUM, DAN BIFIDOBACTERIUM LONGUM SELAMA PENYIMPANAN

2012 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Sri Usmiati ◽  
Juniawati Juniawati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Room Temperature ◽  
Block Design ◽  
Bifidobacterium Longum ◽  
Buffalo Milk ◽  
Cold Temperature ◽  
Cow’S Milk ◽  
Cow's Milk

Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih made from cow's milk using Lactobacillus casei culture couldn’t be accepted because it was still too acidic than dadih from buffalo milk. One solution to reduce the sour taste is to combine the bacterial culture L. casei with other lactic acid bacteria that produce flavor relatively low acidity. The study aimed to determine the characteristics of probiotic dadih using a combination starter L. casei, L. plantarum and B. longum during storage at room temperature (ambient) and cold temperature. The study was designed using randomized block design with 6x3 factorial patterns of three groups as replication. Treatment A (combination of probiotic bacteria) that L. casei (A1), B. longum (A2), L. plantarum (A3), L. casei: L. plantarum 1:5 (A4), L. casei: B. longum 1:5 (A5) and L. casei: L. plantarum: B. longum 1:4:1 (A6), and factor B (storage conditions), namely: (B1) room temperature (27oC), and (B2) cold temperature (4-10oC). The results showed that viability and the total lactic acid bacteria in all formulas of cow's milk dadih during storage at room temperature and cold temperature of more than 106 cfu/ml which could be categorized as a probiotic products. The combination of C1L5 (L.casei: B.longum 1: 5) has the lowest acidity value and excellence in character color, flavor, and was generally preferred by the panelists. In terms of flavor and texture characteristics of cow's milk dadih with a combination of C1L5 had a level of hedonic as with other formulas.       Keywords: dadih, cows milk, probiotic, storage

scholarly journals Immunomodulatory and antitumor effects in vivo by the cytoplasmic fraction of Lactobacillus casei and Bifidobacterium longum

2004 ◽  
Vol 5 (1) ◽  
pp. 41 ◽  
Author(s):  
Jung Woo Lee ◽  
Jung Gul Shin ◽  
Eun Hee Kim ◽  
Hae Eun Kang ◽  
In Been Yim ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Bifidobacterium Longum ◽  
Cytoplasmic Fraction ◽  
Antitumor Effects

Spray drying Lactobacillus casei 01 in lychee juice varied carrier materials

LWT ◽  
2015 ◽  
Vol 62 (1) ◽  
pp. 847-853 ◽  
Author(s):  
Niras Kingwatee ◽  
Arunee Apichartsrangkoon ◽  
Pittaya Chaikham ◽  
Srivilai Worametrachanon ◽  
Jeeranat Techarung ◽  
...  
Keyword(s):  
Spray Drying ◽  
Lactobacillus Casei ◽  
Carrier Materials

scholarly journals Suplementação com probióticos e depressão: estratégia terapêutica?

2019 ◽  
Vol 28 (1) ◽  
pp. 31
Author(s):  
Ana Letícia Ferreira de Moraes ◽  
Rosana Gomes Arruda Leite Bueno ◽  
Marta Fuentes-Rojas ◽  
Adriane Elisabete Costa Antunes
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Bifidobacterium Longum ◽  
Bifidobacterium Bifidum ◽  
Lactobacillus Helveticus ◽  
Bifidobacterium Lactis

Evidências crescentes de que a microbiota intestinal pode influenciar no funcionamento do sistema nervoso central levaram à hipótese de que a suplementação com microrganismos chave pode ter um efeito positivo no tratamento da depressão. O objetivo desta revisão foi compilar dados da literatura científica sobre o impacto do uso de probióticos como estratégia terapêutica nos desfechos depressão e sintomas depressivos em humanos. As evidências compiladas nesta revisão indicam que a suplementação com probióticos apresenta potencial promissor como terapia adjuvante no tratamento dos sintomas associados ao transtorno de Depressão Maior e, principalmente, como ação preventiva de quadros depressivos em indivíduos saudáveis ou com depressão leve. O estado da arte aponta para o potencial efeito psicobiótico de determinadas culturas, tais como as espécies Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus helveticus, Bifidobacterium lactis, Bifidobacterium longum e Bifidobacterium bifidum recomendando-se para os próximos estudos a ênfase nas cepas específicas, dosagem e tempo de consumo para obtenção dos efeitos sobre o eixo intestino-cérebro.

scholarly journals The Increasing of L-Type Methacrylate Acid Copolymer Level on Protection of Lactobacillus casei in the Microencapsulation Process using Spray Drying Method

2020 ◽  
Vol 8 (4) ◽  
pp. 1429-1433
Keyword(s):  
Spray Drying ◽  
Delivery System ◽  
Methacrylic Acid ◽  
Lactobacillus Casei ◽  
P Value ◽  
Inlet Temperature ◽  
Drying Method ◽  
Acid Copolymer ◽  
The Matrix ◽  
Probiotic Delivery

Lactobacillus casei is a type of probiotic that provides health benefits. Probiotics have an action target in the intestine but die at pH 2 in the stomach, so that need a delivery system that can protect probiotic bacteria in the stomach and released it in intestine. The matrix that is accordance probiotic delivery system is L-type methacrylic acid copolymer. The aim of this study is to determine the effect of 0.5% and 1.0% L-type methacrylic acid copolymer level on Lactobacillus casei protection in microencapsulation process by spray drying method at the inlet temperature of 110°C. Lactobacillus casei probiotic microparticle was made into two formula that is 0,5% and 1,0% by spray drying method at the inlet temperature of 110°C. Moisture content of microparticle in formula I was 9,56% ± 0,21 and in formula II was 7,34% ± 0,17. Mean of particle size of formula I and formula II were 3,34 μm ± 0,05 and 4,08 μm ± 0,05. P value of Lactobacillus casei protection test on the temperature of probiotic microparticle is 0.027 and the p-value of viscosity of matrix solvent is 0.011. 0.5% and 1.0 L-type methacrylic acid copolymer level increased Lactobacillus casei protection against temperature during the microencapsulation process by spray drying method at inlet temperature of 110 °C.

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