Abstract
Two potential probiotic strains namely Staphylococcus succinus (MAbB4) and Enterococcus fecium (FIdM3) selected from previous probiotic property studies were co-encapsulated with complementary prebiotics. Two different prebiotics selected by in vitro fermentation viz. sugarbeet and chicory were separately encapsulated with both the strains in 2 g/100 mL alginate and were tested for the efficiency in improving the viability compared to free cells under in vitro acidic conditions. Results indicated significant improvement (P < 0.05) in survival of co-encapsulated cells when exposed to acidic (pH 2.0–3.0) and bile (0.3, 0.6 and 0.8 g/100 mL) conditions. The encapsulated cells showed about 98.75–88.75% of survivability in simulated gastric environment. Viability was maintained throughout the storage period and ranges from 8.1 log cfu/mL (Colony Forming Unit) to 7.9 log cfu/mL for about a period of 30 days at 4 °C. Interestingly it is the first work to use oligosaccharides rich carbohydrate source as such in encapsulation and was found to have an improved survival rate of probiotic strains along with alginate.
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