scholarly journals Probiotic (Lactobacillus casei) Encapsulation Using the Method of Spray Drying with Combined Prebiotic from Iles-Iles (Amorphopallus oncophyllus) and Protectant Agent (Skim Milk, Gum Arabic, Maltodextrin)

2018 ◽  
Vol 15 (2) ◽  
pp. 61
Author(s):  
Aloysius Prima Cahya ◽  
Meidi Syaflan ◽  
Ngatirah Ngatirah
Keyword(s):  
Lactic Acid ◽  
Experimental Design ◽  
Spray Drying ◽  
Lactobacillus Casei ◽  
Skim Milk ◽  
Gum Arabic ◽  
Low Ph ◽  
Probiotic Bacteria ◽  
High Viability ◽  
Probiotic Lactobacillus

The aims of this research were to know the effect of combine iles-iles (refined starch, whole iles-iles flour, and refined glucomannan) as encapsulating agent (capsule materials) and different protectant agents to get microcapsule synbiotic, which have the highest number of probiotic cells and high viability against low pH and bile salt. Design blocks complete with factorial design was used in the experimental design. The first factor was capsule materials with a concentration of 10% consisting of three material types: A1 (refined glucomannan), A2 (refined starch), and A3 (Iles-iles native). The second factor was protectant, protecting the probiotic bacteria during spray drying, used at concentration of 5% consisting of three substances i.e. B1 (skim milk), B2 (maltodextrin), and B3 (gum arabic). Using protectant agents on the MRS for the growth of L. casei resulted no effects against the numbers of LAB (lactic acid bacteria), density, moisture content, and hygroscopicity; however, it had influence on yield and solubility. The best use based on the reduction of LAB numbers were flour and gum Arabic which was significant compared to other fractions.Keywords: iles-iles, glucomannan, starch, protectant agent, symbiotic LAB

scholarly journals The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria

Sensors ◽  
2018 ◽  
Vol 18 (8) ◽  
pp. 2570 ◽  
Author(s):  
Milica Mirković ◽  
Sanja Seratlić ◽  
Kieran Kilcawley ◽  
David Mannion ◽  
Nemanja Mirković ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Sensory Quality ◽  
Dark Chocolate ◽  
Probiotic Bacteria ◽  
Good Survival ◽  
Bacterial Cells ◽  
High Viability ◽  
Significant Difference ◽  
Probiotic Lactobacillus ◽  
Volatile Profiles

Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 108cfu/g in the first 60 days and over 106cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.

Effect of different encapsulating agent combinations on viability of Lactobacillus casei Shirota during storage, in simulated gastrointestinal conditions and dairy dessert

2019 ◽  
Vol 25 (7) ◽  
pp. 608-617 ◽  
Author(s):  
Osman Gul ◽  
Ilyas Atalar ◽  
Latife Betul Gul
Keyword(s):  
Lactobacillus Casei ◽  
Freeze Drying ◽  
Survival Rates ◽  
Skim Milk ◽  
Gum Arabic ◽  
Storage Conditions ◽  
Ternary Mixtures ◽  
Gastrointestinal Conditions ◽  
Lactobacillus Casei Shirota ◽  
Free Cells

In this study, the effects of various matrices consisting of maltodextrin and reconstitute skim milk and their binary and ternary mixtures with gum Arabic in the microencapsulation of Lactobacillus casei Shirota by freeze-drying technique were assessed. Microcapsules produced with reconstitute skim milk showed high viability (>99%) after freeze drying. While the free cells were completely inactivated after exposure to simulated gastrointestinal conditions, the survival rates of microencapsulated L. casei Shirota were found high for all microcapsules except for maltodextrin and maltodextrin:gum Arabic formulas. The viability of microencapsulated L. casei Shirota during storage at refrigerate and room temperatures decreased between 0.39 and 2.43 log cycles and microcapsules produced with reconstitute skim milk:gum Arabic was found more durable at the both storage conditions. Reduction in the number of free cells was higher than encapsulated L. casei Shirota numbers during production of dessert, however the viability of encapsulated L. casei Shirota was found stable for 14 days of storage and consequently desserts containing encapsulated L. casei Shirota (except maltodextrin) showed stable pH values. This study revealed that combination of reconstitute skim milk:gum Arabic was an effective wall matrix for microencapsulation of L. casei Shirota by freeze drying and also very resistant against gastrointestinal fluids and storage conditions in view of protection of L. casei Shirota.

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.

scholarly journals The Viability of Lactobacillus plantarum From Intestines of Laying Ducks Encapsulated With Arabic Gum and Skimmed Milk

2021 ◽  
Vol 16 (3) ◽  
pp. 190-199
Author(s):  
Badat Muwakhid ◽  
Anik Maunatin ◽  
Anif Mukaromah Wati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Spray Drying ◽  
Skim Milk ◽  
Plate Count ◽  
Resistance Testing ◽  
Drying Process ◽  
Arabic Gum ◽  
Before And After ◽  
Skimmed Milk

The aim of this study was to evaluate the effect of the types of encapsulation materials, that is skimmed milk and Arabic gum on two probiotics Lactic Acid Bacteria (LAB), including L. plantarum DJ2 and L. plantarum DJ3. The methods of this study were separated into two stages that is probiotic resistance testing during the spray drying process and the viability of LAB after spray drying during storage of probiotic powder for one month at 4oC. Changes in the viability of LAB probiotics before and after the drying process using spray drying were determined by the total plate count. The viability of lactic acid bacteria (LAB) was observed every week for one month of storage at 4oC. The results showed that different encapsulation materials had significant different (P ≤ 0.05) on changes in resistance of probiotics powder during spray drying process. The use of Arabic gum could increase the resistance of probiotics during the spray drying process, meanwhile, the use of skimmed milk was better to be able to maintain the viability of dry probiotic powder both on L.plantarum DJ2 and L.plantarum DJ3 during storage. After four weeks of storage, there was mold and yeast in the skimmed milk and Arabic gum materials. In conclusion, both Arabic gum and skim milk could be used for encapsulation where storage of dry probiotic products is recommended during one month at 4 oC.

scholarly journals Transient MutS-Based Hypermutation System for Adaptive Evolution of Lactobacillus casei to Low pH

2017 ◽  
Vol 83 (20) ◽  
Author(s):  
Tom J. Overbeck ◽  
Dennis L. Welker ◽  
Joanne E. Hughes ◽  
James L. Steele ◽  
Jeff R. Broadbent
Keyword(s):  
Lactic Acid ◽  
Mismatch Repair ◽  
Adaptive Evolution ◽  
Lactobacillus Casei ◽  
Acid Resistance ◽  
Low Ph ◽  
Wild Type ◽  
Repair Enzyme ◽  
Content Type ◽  
Dna Mismatch

ABSTRACT This study explored transient inactivation of the gene encoding the DNA mismatch repair enzyme MutS as a tool for adaptive evolution of Lactobacillus casei. MutS deletion derivatives of L. casei 12A and ATCC 334 were constructed and subjected to a 100-day adaptive evolution process to increase lactic acid resistance at low pH. Wild-type parental strains were also subjected to this treatment. At the end of the process, the ΔmutS lesion was repaired in representative L. casei 12A and ATCC 334 ΔmutS mutant isolates. Growth studies in broth at pH 4.0 (titrated with lactic acid) showed that all four adapted strains grew more rapidly, to higher cell densities, and produced significantly more lactic acid than untreated wild-type cells. However, the adapted ΔmutS derivative mutants showed the greatest increases in growth and lactic acid production. Further characterization of the L. casei 12A-adapted ΔmutS derivative revealed that it had a significantly smaller cell volume, a rougher cell surface, and significantly better survival at pH 2.5 than parental L. casei 12A. Genome sequence analysis confirmed that transient mutS inactivation decreased DNA replication fidelity in both L. casei strains, and it identified genetic changes that might contribute to the lactic acid-resistant phenotypes of adapted cells. Targeted inactivation of three genes that had acquired nonsense mutations in the adapted L. casei 12A ΔmutS mutant derivative showed that NADH dehydrogenase (ndh), phosphate transport ATP-binding protein PstB (pstB), and two-component signal transduction system (TCS) quorum-sensing histidine protein kinase (hpk) genes act in combination to increase lactic acid resistance in L. casei 12A. IMPORTANCE Adaptive evolution has been applied to microorganisms to increase industrially desirable phenotypes, including acid resistance. We developed a method to increase the adaptability of Lactobacillus casei 12A and ATCC 334 through transient inactivation of the DNA mismatch repair enzyme MutS. Here, we show this method was effective in increasing the resistance of L. casei to lactic acid at low pH. Additionally, we identified three genes that contribute to increased acid resistance in L. casei 12A. These results provide valuable insight on methods to enhance an organism's fitness to complex phenotypes through adaptive evolution and targeted gene inactivation.

scholarly journals Stabilization of encapsulated probiotics from the bacterium Lactobacillus casei by different drying techniques

2018 ◽  
Author(s):  
Elsa Maritza Acosta-Piantini ◽  
M. Carmen Villaran ◽  
J. Ignacio Lombraña
Keyword(s):  
Relative Humidity ◽  
Fluidized Bed ◽  
Lactobacillus Casei ◽  
Freeze Drying ◽  
Skim Milk ◽  
Operating Costs ◽  
Final Level ◽  
Drying Techniques ◽  
Probiotic Lactobacillus

The main objective of this work is to encapsulate and dry the bacterium probiotic Lactobacillus casei applying three different drying techniques (lyophilization, fluidized bed and flash freeze drying) as well as to evaluate their viability during storage in the dark at 20ºC and 34% relative humidity for 28 days. In addition, to compare viability of the bacterium processed with flash freeze drying with cryoprotectant (skim milk) and without cryoprotectant. In the case of flash freeze drying, the final level of viability shows the potential of this drying technique with much less operating costs than lyophilization. Keywords: Encapsulated, probiotics, lactobacillus, casei, drying 

scholarly journals Uji Ketahanan Bakteri Asam Laktat Hasil Fermentasi Kubis Merah ( Brassica oleracea L.) Pada pH 3

Jurnal MIPA ◽  
2018 ◽  
Vol 7 (2) ◽  
pp. 20 ◽  
Author(s):  
Kevin V. Bawole ◽  
Stella D. Umboh ◽  
Trina E. Tallei
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Resistance ◽  
Low Ph ◽  
The Body ◽  
Probiotic Bacteria ◽  
Red Cabbage ◽  
Ph Conditions ◽  
The Right ◽  
Brassica Oleracea L

Probiotik merupakan mikroorganisme hidup yang jika dikonsumsi dalam jumlah yang tepat dapat memberikan manfaat bagi tubuh. Sebagian besar bakteri asam laktat merupakan bakteri probiotik. Untuk dapat memberikan manfaat yang maksimal bagi tubuh, salah satu kriteria yang harus dipenuhi yaitu mampu bertahan hidup pada kondisi pH yang rendah. Hal ini dikarenakan bakteri probiotik akan menghadapi kondisi pH rendah yang terdapat di lambung. Penelitian ini bertujuan untuk menguji kemampuan isolat BAL hasil fermentasi kubis merah untuk bertahan hidup pada pH 3. Bakteri asam laktat ditumbuhkan pada media MRS agar yang ditambahkan 1% CaCO3 dengan menggunakan metode sebar (spread) dan dimurnikan menggunakan metode gores (streak). Uji ketahanan asam dilakukan dengan cara isolat diinkubasi pada kondisi pH 3 dalam media NB kemudian ditumbuhkan kembali pada media NA dengan menggunakan metode spread. Uji dilakukan juga untuk mengamati aktivitas enzim katalase. Hasil penelitian menunjukkan bahwa isolat yang diperoleh dari hasil fermentasi kubis merah mampu bertahan pada pH 3.Probiotics is a livinng microorganism that if consumed in the right amount can provide  benefits to the body. Most lactic acid bacteria are probiotic bacteria. To be able to provide maximum benefits for the body, one of the criteria that must be met is able to survive at low pH. This is because probiotic bacteria will face low pH conditions found in the stomach. This study aims to test the effectiveness of BAL isolates from red cabbage fermentation to survie at pH 3.  Lactic acid bacteria grown on MRSA media added 1% CaCO3 by using spread method and purified by using streak method. The acid resistance test was performed by isolate incubated at pH 3 condition in NB medium by using spread method. Test were also conducted to observe the activity of catalase enzymes. The result showed that isolates obtained from red cabbage fermentation were able to survive at pH 3.

A Review on Microencapsulation in Improving Probiotic Stability for Beverages Application

2020 ◽  
Vol 14 (1) ◽  
pp. 49
Author(s):  
Khalilah Abdul Khalil
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Whey Protein ◽  
Spray Drying ◽  
Fruit Juice ◽  
Health Effect ◽  
Ice Cream ◽  
Probiotic Bacteria ◽  
External Conditions

Nowadays, probiotic bacteria are extensively used in beverages application to deliver beneficial health effect to the consumer upon ingestion. Different entrapment techniques can be used to maintain the viability of probiotic bacteria during processing as well as during storage of beverage products. Development of artificial microcapsules from entrapment techniques are to support the growth and to provide protection on probiotic cells from unfavorable external conditions that may affect the viability of probiotics in beverages. Techniques that usually applied for probiotic entrapment in beverages are microencapsulation, emulsification, spray drying and extrusion. Biomaterials such as alginate, carrageenan, whey protein, gelatin, chitosan and starch are the most commonly used matrix in entrapment of lactic acid bacteria. Entrapment of probiotic is applied on beverages products such as fruit juice, yoghurt and ice cream. Keywords: Entrapment; Beverages; Matrix materials; Probiotics

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