TY - JOUR
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.
N1 - Copyright:
Copyright 2004 Elsevier Science B.V., Amsterdam. All rights reserved.
PY - 2001
Y1 - 2001
N2 - 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.
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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M3 - Article
AN - SCOPUS:0034926583
VL - 11
SP - 376
EP - 383
JO - Journal of Microbiology and Biotechnology
JF - Journal of Microbiology and Biotechnology
SN - 1017-7825
IS - 3
ER -