Volume 12, Issue 48 (10-2022)
NCMBJ 2022, 12(48): 99-109 |
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Darbahaniha R, Akhavan Sepahi A, Mehrabiyan S, Dehnad A. Isolation of Lactobacillus spp from cheese and their microencapsulation to increase shelf life. NCMBJ 2022; 12 (48) : 8
URL: http://ncmbjpiau.ir/article-1-1562-en.html
URL: http://ncmbjpiau.ir/article-1-1562-en.html
Microbiology, Faculty of biological Sciences, Islamic Azad University of North Tehran.Tehran. Iran.
Abstract: (1304 Views)
Aim and Background: Probiotics are a solution of living microorganisms and if are administered in adequate quantities, will be beneficial to the host's health. Probiotics have positive effects on the gastrointestinal tract; hence, these microorganisms must be resistant to the process of producing and storage in order to survive in the commercial product at the completion of their useful life, higher than the threshold of 106 CFU / g. We have examined several ways in order to increase the stability and activity of probiotics in commercial products: Selecting species resistant to acid and bile acids, compatibility to stress, and absorbing micronutrients. Microencapsulation.
Materials and Methods: in this case, Probiotic cultures were isolated from different randomly cheese samples. the using garam stain and biochemichal test and Bergey's Manual of Determinative Bacteriology, we isolated probiotic lactobacilli. then we microencapsulated them.to reach a high density and high concentration network of low-fat milk solution as a gel forming solution.
Results: Based on past internal and external research, we witnessed successful microencapsulation. In this research, we could produce spherical capsules and moreover saw very high microcapsulation effectiveness about 100%. we applied the special characteristics of milk and capsules produced in this approach gives very high characteristics to the product.
Conclusion: insoluble microcapsules in water with milk protein can be a very good alternative to encapsulation of probiotics from herbal gels by ionotropic or polysaccharides like alginate. In addition to the considerable functional features of milk protein, it can also be efficient to decrease the size of capsules, as the size of capsules produced due to sensory taste features is very significant not to touch under the tongue.
Materials and Methods: in this case, Probiotic cultures were isolated from different randomly cheese samples. the using garam stain and biochemichal test and Bergey's Manual of Determinative Bacteriology, we isolated probiotic lactobacilli. then we microencapsulated them.to reach a high density and high concentration network of low-fat milk solution as a gel forming solution.
Results: Based on past internal and external research, we witnessed successful microencapsulation. In this research, we could produce spherical capsules and moreover saw very high microcapsulation effectiveness about 100%. we applied the special characteristics of milk and capsules produced in this approach gives very high characteristics to the product.
Conclusion: insoluble microcapsules in water with milk protein can be a very good alternative to encapsulation of probiotics from herbal gels by ionotropic or polysaccharides like alginate. In addition to the considerable functional features of milk protein, it can also be efficient to decrease the size of capsules, as the size of capsules produced due to sensory taste features is very significant not to touch under the tongue.
Article number: 8
Type of Study: Review Article |
Subject:
Microbiology
Received: 2021/10/30 | Accepted: 2022/01/10 | Published: 2022/10/2
Received: 2021/10/30 | Accepted: 2022/01/10 | Published: 2022/10/2
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