PRODUCTION OF ENCAPSULATED PROBIOTIC BACTERIAL CONCENTRATES AND THEIR PERFORMANCE IN YOGHURT
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Date
2022
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR-585 40
Abstract
The probiotic cultures, Lactobacillus acidophilus and Bifidobacterium bifidum cells
were concentrated by centrifugation process obtained viable count of 10.26 and 10.14. In
the present study, 3 % sodium alginate and 0.3 M calcium chloride had considered optimum
because of its soft textured beads and the diameter of Lactobacillus acidophilus and
Bifidobacterium bifidum were 971 and 941 μm. The 2 % of Lactobacillus acidophilus and
Bifidobacterium bifidum in 3 % sodium alginate got higher encapsulation efficiency of 97.1
and 96.4 %. The encapsulated Lactobacillus acidophilus and Bifidobacterium bifidum
subjected to acid tolerance test at pH 1.5 and pH 3.0 for 2 h and bile tolerance (0.3 % ox
bile) for 6 h resulted in higher survival rate (%) of 72.8, 75.0, 99.2 and 74.8, 79.4, 99.3 than
free cells 32.2, 51.1, 83.6 and 39.8, 48.8, 89.6. The yoghurt prepared with combination of 3
per cent of encapsulated Lactobacillus acidophilus and Bifidobacterium bifidum had highest
overall acceptability of 8.23. Addition of encapsulated probiotic bacteria reduced acid
development in yoghurt compared to free cells and control during storage. The results
showed that there was an increase in survival by 1 log cell numbers of encapsulated
Lactobacillus acidophilus and Bifidobacterium bifidum in yoghurt during storage. This
study revealed that incorporation encapsulated probiotic bacteria do not substantially alter
the overall sensory characteristics of yoghurt and microencapsulation helps to retain the
viable count of probiotic bacteria (106 log cfu/g) in yoghurt after 30 days of storage at
refrigeration temperature (5 ℃).