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KMID : 1024620140340020230
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Food Science of Animal Resources
2014 Volume.34 No. 2 p.230 ~ p.237
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Effect of Coating Method on the Survival Rate of L. plantarum for Chicken Feed
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Lee Sang-Yoon
Jo Yeon-Ji
Choi Mi-Jung
Lee Boo-Yong
Han Jong-Kwon
Lim Jae-Kag
Oh Jae-Wook
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Abstract
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This study was designed to find the most suitable method and wall material for microencapsulation of the Lactobacillus plantarum to maintain cell viability in different environmental conditions. To improve the stability of L. plantarum, we developed an encapsulation system of L. plantarum, using water-in-oil emulsion system. For the encapsulation of L. plantarum, corn starch and glyceryl monostearate were selected to form gel beads. Then 10% (w/v) of starch was gelatinized by autoclaving to transit gel state, and cooled down at 60℃ and mixed with L. plantarum to encapsulate it. The encapsulated L. plantarum was tested for the tolerance of acidic conditions at different temperatures to investigate the encapsulation ability. The study indicated that the survival rate of the microencapsulated cells in starch matrix was significantly higher than that of free cells in low pH conditions with relatively higher temperature. The results showed that corn starch as a wall material and glycerol monostearate as a gelling agent in encapsulation could play a role in the viability of lactic acid bacteria in extreme conditions. Using the current study, it would be possible to formulate a new water-in-oil system as applied in the protection of L. plantarum from the gastric conditions for the encapsulation system used in chicken feed industry.
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KEYWORD
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Lactobacillus plantarum, encapsulation stability, water in oil emulsion, gel bead
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