Lactiplantibacillus plantarum 299V fermented in microcapsules shows enhanced stability and could improve the microbial quality and safety of oysters through bioaccumulation

Abstract

In this study, microcapsules of Lactiplantibacillus plantarum 299V were prepared using an emulsification/internal gelation technique. Loads of the probiotics were condensed to 9.86 ± 0.13 log CFU/g after 24 h fermentation of the microcapsules. Physical characterization revealed that L. plantarum 299V cells were uniformly distributed within the core of the microcapsules, with a mean diameter of 109.81 ± 0.39 µm and a span value of 0.36 ± 0.00, which were comparable to those of the unfermented microcapsules (p > 0.05). The viability of L. plantarum 299V in the fermented microcapsules was 2.08 ± 0.15 log higher than that of free cells at the end of 5 h simulated gastrointestinal digestion (p < 0.05). Oysters were able to accumulate the fermented microcapsules through filter feeding, resulting in a load of probiotics exceeding 6.00 log CFU/g. The presence of L. plantarum 299V‐carrying microcapsules in oyster tissues significantly suppressed spoilage‐causing bacteria during 11 days refrigeration storage, suggested by the tested parameters, including total psychrotrophic bacteria, H2S‐producing bacteria, and Pseudomonas spp. (p < 0.05). Pathogenic bacteria, including Vibrio parahaemolyticus and Salmonella enterica artificially introduced into oysters, were also significantly suppressed by over 1.00‐log within 4 days compared to control samples (p < 0.05). In summary, oysters bioaccumulated with fermented L. plantarum 299V‐carrying microcapsules, justified a novel probiotic‐carrying product to exsert the health‐promoting effect of probiotics. This solution could also enhance the microbial quality and safety of oysters during storage.