Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt

Brinques, Graziela Brusch; Ayub, Marco Antônio Záchia

doi:10.1016/j.jfoodeng.2010.10.006

Cited by 174 publications

(104 citation statements)

References 35 publications

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“…To screen the strains for EPS quantification, the isolated strains were inoculated (2%, v/v) into 100 mL of sterile semi-defined medium (SDM). The SDM contained (per 100 mL): 1 g of bactocasitone (Difco), 0.5 g of yeast nitrogen base (Difco), 0.2 g of ammonium citrate, 0.5 g of sodium acetate, 0.01 g of MgSO 4 ×7H 2 O, 0.005 g of MnSO 4 , 0.2 g of K 2 HPO 4 , 2 g of glucose and 0.1 mL of Tween 80, adjusted to pH 6.6 with 1 mol/L acetic acid [Kimmel & Roberts, 1998]. …”

Section: Isolatio N Of Eps-producing Strainsmentioning

confidence: 99%

“…plantarum SK T109 was found to produce EPS in fermented milk with yield of about 40 mg/L, and it showed good survival and maintained at relatively stable counts (~ 8.0 log cfu/g) during the storage at 4°C for 21 days ( Figure 5A). Previously, EPS-producing L. plantarum strains were also found to survive bette r than the EPS-nonproducing strains during refrigerated storage of fermented milk [Brinques & Ayub, 2011]. The good viability of strain SKT109 in fermented milk might benefit from its production of EPS that was generally of protective nature.…”

Section: Microbiological and Physicochemical Analyses Of Fermented Milkmentioning

confidence: 99%

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Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Ji¹,

Zhao²,

Zheng³

et al. 2015

Pol. J. Food Nutr. Sci.

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Lactobacillus plantarum SKT109 was isolated and identifi ed from Tibet Kefi r, and the exopolysaccharride (EPS)-producing properties of the strain were evaluated. Growth of strain SKT109 in a semi-defi ned medium at 37°C increased the viscosity of the medium, corresponding to production of an EPS (58.66 mg/L). The EPS was isolated and purifi ed, and it was shown to consist of fructose and glucose in an approximate molar ratio of 3:1, with an average molecular weight of 2.1×106 Da. The aqueous solution of EPS at 1% (w/v) exhibited shear thinning behavior. Microstructural studies of the EPS demonstrated a highly compact structure with a smooth surface, facilitating formation of fi lm by the polymer; the EPS was composed of many different sizes of spherical lumps with tendency to form molecular aggregates. Studies on the milk fermentation characteristics of L. plantarum SKT109 showed that the strain survived well in fermented milk with counts about 8.0 log cfu/g during 21 days of storage at 4°C. The use of the EPS--producing strain improved the rheology of the fermented milk without causing post-acidifi cation during storage. Particularly, L. plantarum SKT109 improved the fermented milk fl avor by increasing the concentration of characteristic fl avor compounds and eliminating those with dis gusting fl avors. The results of the present study indicated that EPS-producing L. plantarum SKT109 could serve as a promising candidate for further exploitation in fermented foods.

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Section: Isolatio N Of Eps-producing Strainsmentioning

confidence: 99%

Section: Microbiological and Physicochemical Analyses Of Fermented Milkmentioning

confidence: 99%

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Ji¹,

Zhao²,

Zheng³

et al. 2015

Pol. J. Food Nutr. Sci.

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“…So far, the prebiotics in the make include oligofructose-enriched inulin [17], pullulan/starchblended edible-films [18], denatured whey protein-alginate [19], alginate/chitosan/carboxymethyl chitosan [20], resistant starch, carrageenan, chitosan, alginate, cellulose acetate phthalate, gellan gum, pectin, gum arabic, xanthan gum, guar gum, locust bean [21][22][23], starch/ spherulites [24,25], and many others. Interestingly, a comparison was made between cocoa butter (lipid) and starch encapsulation materials, and a lipid system was found to be more effective at protecting the probiotics [25].…”

Section: Prebioticious Materials For Encapsulationmentioning

confidence: 99%

Prebiotics: Metabolism and Symbiotic Synergy with Probiotics in Promoting Health

Shigwedha¹,

Hal²,

Li³

et al. 2016

Probiotics and Prebiotics in Human Nutrition and Health

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Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and activity of probiotic bacteria in the colon. All dietary prebiotics and/or dietary fiber provide the physiological and beneficial effects and, therefore, are considered as essential nutrients. According to the Codex Alimentarius and the Canadian Bureau of Nutritional Sciences, dietary fiber consists of carbohydrates with a degree of polymerization (DP) of three or more that naturally occur in foods of plant origin and that are not digested and absorbed by the small intestine. The same definition goes well along with the term dietary prebiotics. Food and Drug Administration (FDA)|Institute of Medicine (IOM) states that dietary fiber only comes from plant foods and anything else is regarded as "added fiber" or "novel fiber." Dietary fiber and/dietary prebiotics can be industrially produced for a broad range of food applications. They can also be processed into capsules for the purpose of microencapsulating probiotics. In this chapter, the most recognized physiological and/ or beneficial effects of the prebiotics are clarified. New evidence on the concentrations of the short-chain fatty acids (SCFAs) and their metabolic relationship with better health or disease prevention in the host is provided.

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“…Bacteria without encapsulation (FC) in concentration of 10,344 ± 0,038 Log 10 UFC g -1 were separately mixed with the corresponding wall materials, using a 1:4 ratio between the bacteria and the wall material (Brinques and Ayub, 2011). Encapsulated and nonencapsulated bacteria were freeze-dried (frozen at -20°C, vacuum pressure 0.120 mbar and condensing temperature -50°C) using (Labconco, England).…”

Section: Encapsulation Process By Freeze-dryingmentioning

confidence: 99%

Effects of wall materials and lyophilization on the viability of Weissella confusa

Serna-Cock¹,

Vallejo-Castillo²,

Garcia-Gonzalez³

2014

Afr. J. Biotechnol.

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The effects of wall materials and encapsulation by lyophilization on the viability of Weissella confusa were evaluated. Aloe vera gel, sodium casein at 5 and 15% p/v, sodium alginate at 2% p/v, buffer phosphate, and a mixture (Aloe vera gel, sodium casein, and sodium alginate) as wall materials, were used. Bacteria without encapsulation (W. confusa) as control were used. Encapsulated bacteria were freeze dried for 48 h, in order to determine their viability in the freezing and sublimation-drying stages. Results indicate that bacteria without encapsulation, showed greater loss of viability in the sublimationdrying stage. All the wall materials evaluated, may be used for encapsulation of bacteria, because, at the end of the freeze-drying process, the encapsulated bacteria showed higher viability percentages than non-encapsulated bacteria, with significant statistical difference (p<0.05). The protective effect of wall materials was higher in the sublimation-drying stage, compared to freezing stage.

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Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt

Cited by 174 publications

References 35 publications

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Prebiotics: Metabolism and Symbiotic Synergy with Probiotics in Promoting Health

Effects of wall materials and lyophilization on the viability of Weissella confusa

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