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 journalArticle

64 Citations (Scopus)

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 languageEnglish
Pages (from-to)376-383
Number of pages8
JournalJournal of microbiology and biotechnology
Volume11
Issue number3
Publication statusPublished - 2001 Jan 1

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Applied Microbiology and Biotechnology

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