|
KMID : 0380620070390010066
|
|
Korean Journal of Food Science and Technology
2007 Volume.39 No. 1 p.66 ~ p.70
|
|
|
Development of Probiotic Microcapsules for the Preservation of Cell Viability
|
|
Lee Kang-Whi
Jang Keum-Il
Kim Kwang-Yup
Lee Yoon-Bok
Sohn Heon-Soo
|
|
|
Abstract
|
|
|
|
Lactobacillus fermentum YL-3 was encapsulated to increase acid tolerance and its total viability. After micro-encapsulation of L. fermentum YL-3 cells with sodium alginate and soybean oil, the morphology of the microcapsule was observed using confocal laser scanning microscopy (CLSM) after staining with pyronin Y and fluorescein isothiocyanate. The sizes of the microcapsules were 120-126 , 444-486 and 401-463 when manufactured at pH 2, 3 and 4, respectively. The microcapsule could hold live cells of L. fermentum YL-3 up to , and CFU/mL at pH 2, 3 and 4, respectively. The acid tolerance and preservative ability of L. fermentum YL-3 in microcapsule and macrocapsule at and were tested. L. fermentum YL-3 cells were evenly located in the alginate capsule matrix structure and the firmness of microcapsule was highest at pH 2. Micro-encapsulation showed the most effective acid tolerance at pH 2.0 and preservation of viability at . However, at , the macrocapsules showed more effective cell protection than the microcapsules. The application range for microcapsules could be wider than for macrocapsules in the food industry.
|
|
|
KEYWORD
|
|
|
Lactobacillus fermentum YL-3, microcapsule, macrocapsule, probiotic, acid tolerance
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|