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

• Autores: Gildas Komenan Gbassi, Thierry Vandamme, S. Ennahar, Eric Marchioni
• Localización: International journal of food microbiology, ISSN 0168-1605, Vol. 129, Nº. 1, 2009, págs. 103-105
• Idioma: inglés
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• Resumen

  • 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.