Studies on Viability of Lactobacillus fermentum by Microencapsulation Using Extrusion Spheronization
Studies on Viability of Lactobacillus fermentum by Microencapsulation Using Extrusion Spheronization
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DOI：
10.1080/08905436.2010.482010
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发表时间：
2010-05
影响因子：
1.8
通讯作者：
Poonam R. Bajaj;S. Survase;Mahesh Bule;R. Singhal
中科院分区：
文献类型：
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作者：
Poonam R. Bajaj;S. Survase;Mahesh Bule;R. Singhal
开发了一种新型的发酵乳杆菌封装方法，以保护其免受热、氧化、pH和胆盐等不同应激的影响。L.通过挤出滚圆将发酵菌包封在微晶纤维素和海藻酸钠中，并测试其存活。在本研究中，微晶纤维素，L。发酵培养基和海藻酸钠的最佳配比。此外，使用响应面法确定在强制降解条件下产生最大活力的组分的适当浓度。L的球面将通过挤出滚圆生产的发酵菌在4°C下储存，并在21天内评估活力。
A novel method of encapsulation of Lactobacillus fermentum was developed to protect it from different stresses such as thermal, oxidative, pH, and bile salts. L. fermentum was encapsulated in microcrystalline cellulose and sodium alginate by extrusion spheronization and tested for its survival. In the present study, the concentration of microcrystalline cellulose, L. fermentum, and sodium alginate were optimized. Further, response surface methodology was used to determine the appropriate concentrations of components to result in the maximum viability under stress conditions. Spheres of L. fermentum produced by extrusion spheronization were stored at 4°C, and the viability was assessed over 21 d.