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Microencapsulation of Lactobacillus plantarum spp in an alginate matrix coated with whey proteins

Gbassi, Gildas Komenan, Vandamme, Thierry, Ennahar, Saïd, Marchioni, Eric
International journal of food microbiology 2009 v.129 no.1 pp. 103-105
Lactobacillus plantarum, probiotics, lactic acid bacteria, coatings, whey protein, calcium, alginates, microencapsulation, freeze drying, viability, acid tolerance, gastric acid, culture media, calcium chloride, microbial growth
Whey proteins were used as a coating material to improve encapsulation of Lactobacillus plantarum strains in calcium alginate beads. L. plantarum 299v, L. plantarum 800 and L. plantarum CIP A159 were used in this study. Inactivation experiments were carried out in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). Cross-sections of freeze-dried beads revealed the random distribution of bacteria throughout the alginate network. From an initial count of 10.04±0.01 log₁₀ CFU g⁻¹ for L. plantarum 299v, 10.12±0.04 for L. plantarum CIP A159 and 10.03±0.01 for L. plantarum 800, bacteria in coated beads and incubated in SGF (37 °C, 60 min) showed a better survival for L. plantarum 299v, L. plantarum CIP A159 and L. plantarum 800 (respectively 7.76±0.12, 6.67±0.08 and 5.81±0.25 log₁₀ CFU g⁻¹) when compared to uncoated beads (2.19±0.09, 1.89±0.09 and 1.65±0.10 log₁₀ CFU g⁻¹) (p <0.05). Only bacteria in the coated beads survived in the SIF medium (37 °C, 180 min) after SGF treatment. This preliminary work showed that whey proteins are a convenient, cheap and efficient material for coating alginate beads loaded with bacteria.