Viability and Survival Rate of Probiotic Lactobacillus Paracasei Ssp. Paracasei Mi3 in Carrageenan-Skim Milk Bio-Capsules

Abstract

The ingredients of coated carrageenan which mixed with skim milk as the physical immersion material will able to stabilize the cell viability along the production process. It could reduce the negative impact of the processes, and decrased of resistance inside gastrointestinal due to the release of gastric acid. This study aimed to compare of Carrageenan-skim against bio-capsule viability, probiotic survival, bio-capsule viability at low pH 2.0 and the synthesis of probiotics in bio-capsules pH 2.0. The microencapsulation procedure with extrusion technique were performed with different composition of coated ingredients and dropped into a sterile 3% KCL solution. The respective composition are 1:1, 2:1 and 3:1.Carrageenan-skim coating can significantly protect the probiotic cells (P ≤ 0.05) with high visibility and durability of the pH 2.0 as well as bio-capsule probiotic synthesis and bio-capsule synthesis at pH 2.0 in various comparisons. The comparison of 2:1 was obtained the highest viability of 1.97 x 109 CFU/G and suffered a decrease in visibility during extrusion of 0.7 Log CFU/G, with a synthesis in bio-capsules of 93.3%. Resistance to pH 2.0 after 3 hours incubation is 2.6 x 108 with a decrease after extrusion 0.89 Log CFU/G and the survival rate in bio-capsule pH 2.0 is 82.94%.