Abstract
The preferential aim of this study is to evaluate the deconjugation of sodium taurocholate by <i>L. delbrueckii</i> subsp. <i>bulgaricus</i> and <i>S. thermophilus.</i> As a supportive objective, determination of advantage of microencapsulation effects on deconjugation of sodium taurocholate<i><b> </b></i>of these strains, deconjugation property of which is the highest. Deconjugation of sodium taurocholate of <i>L. delbrueckii</i> subsp. <i>bulgaricus </i>(HL6, HL9 and HL14)<i> </i>and<i> S. thermophilus</i> (HS7, HS12 and HS24)<i> </i>strains was determined and strains with the highest deconjugation property were used for microencapsulation study. Then, viability and deconjugation of sodium taurocholate of microencapsulated strains were determined. The amount of deconjugated sodium taurocholate for <i>Lactobacillus</i> and <i>Streptococcus</i> species was found as 1.0<b> </b>-1.4 mg/mL and 0.9-1.3 mg/mL, respectively. The amount of deconjugated encapsulated HL6 and HS12 strains was found 1.5 and 1.4 mg/mL, respectively. Either the viability values of encapsulated strains or the ability of deconjugation of sodium taurocholate by these strains was found much higher than those of free strains. For dairy products which were planned to be used in probiotic industry, microencapsulated strains can be recommended because of their higher viability and deconjugation ability.
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