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

61 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

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Microencapsulation
Lactobacillus casei
Drug Compounding
Alginate
Chitosan
Atomizers
Gastric Juice
Nebulizers and Vaporizers
Pepsin A
Bile Acids and Salts
Hydrogen peroxide
Hydrogen Peroxide
Air
YIT 9018
alginic acid
Salts
Membranes
Temperature
Acids

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

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Improvement of the stability of Lactobacillus casei YIT 9018 by microencapsulation using alginate and chitosan. / Koo, S. M.; Cho, Y. H.; Huh, C. S.; Baek, Y. J.; Park, J.

In: Journal of microbiology and biotechnology, Vol. 11, No. 3, 01.01.2001, p. 376-383.

Research output: Contribution to journalArticle

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