Improvement of the stability of Lactobacillus casei YIT 9018 by microencapsulation using alginate and chitosan

S. M. Koo; Y. H. Cho; C. S. Huh; Y. J. Baek; J. Park

Improvement of the stability of Lactobacillus casei YIT 9018 by microencapsulation using alginate and chitosan

S. M. Koo, Y. H. Cho, C. S. Huh, Y. J. Baek, J. Park

Research output: Contribution to journal › Article › peer-review

Abstract

Lactobacillus casei YIT 9018 was microencapsulated within alginate or alginate/chitosan double membrane using an air atomizer. Microbiological analysis revealed that the viability of encapsulated L. casei in gastric juice, hydrogen peroxide, and pepsin was 2-3 log cycle higher than that of the nonencapsulated cell. However, the encapsulated cells did not show a significant increase in survival when subjected to in vitro high acid and 0.6% bile salt condition. Alginate-encapsulated, alginate/chitosan-encapsulated, and nonencapsulated cells were stored at different temperatures and storage stability was determined. Nonencapsulated and encapsulated cells showed similar stability at 4°C. However, at 22°C, the alginate/chitosan-encapsulated cell was the most stable.

Original language	English
Pages (from-to)	376-383
Number of pages	8
Journal	Journal of microbiology and biotechnology
Volume	11
Issue number	3
Publication status	Published - 2001

All Science Journal Classification (ASJC) codes

Biotechnology
Applied Microbiology and Biotechnology

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title = "Improvement of the stability of Lactobacillus casei YIT 9018 by microencapsulation using alginate and chitosan",

abstract = "Lactobacillus casei YIT 9018 was microencapsulated within alginate or alginate/chitosan double membrane using an air atomizer. Microbiological analysis revealed that the viability of encapsulated L. casei in gastric juice, hydrogen peroxide, and pepsin was 2-3 log cycle higher than that of the nonencapsulated cell. However, the encapsulated cells did not show a significant increase in survival when subjected to in vitro high acid and 0.6% bile salt condition. Alginate-encapsulated, alginate/chitosan-encapsulated, and nonencapsulated cells were stored at different temperatures and storage stability was determined. Nonencapsulated and encapsulated cells showed similar stability at 4°C. However, at 22°C, the alginate/chitosan-encapsulated cell was the most stable.",

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year = "2001",

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pages = "376--383",

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T1 - Improvement of the stability of Lactobacillus casei YIT 9018 by microencapsulation using alginate and chitosan

AU - Koo, S. M.

AU - Cho, Y. H.

AU - Huh, C. S.

AU - Baek, Y. J.

AU - Park, J.

PY - 2001

Y1 - 2001

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AB - Lactobacillus casei YIT 9018 was microencapsulated within alginate or alginate/chitosan double membrane using an air atomizer. Microbiological analysis revealed that the viability of encapsulated L. casei in gastric juice, hydrogen peroxide, and pepsin was 2-3 log cycle higher than that of the nonencapsulated cell. However, the encapsulated cells did not show a significant increase in survival when subjected to in vitro high acid and 0.6% bile salt condition. Alginate-encapsulated, alginate/chitosan-encapsulated, and nonencapsulated cells were stored at different temperatures and storage stability was determined. Nonencapsulated and encapsulated cells showed similar stability at 4°C. However, at 22°C, the alginate/chitosan-encapsulated cell was the most stable.

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Improvement of the stability of Lactobacillus casei YIT 9018 by microencapsulation using alginate and chitosan

Abstract

All Science Journal Classification (ASJC) codes

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