Abstract
At the Department of Food Technology at Fulda University of Applied Sciences different methods for microencapsulation of Lactobacillus reuteri DSM 20016 were investigated. The aim of these studies was to develop a process to stabilize the probiotic bacteria for storage and to prevent them from the gastric conditions, to ensure that a satisfactory amount of the probiotics could reach their target location, the human intestine. Drying processes like spray drying and freeze drying were tested as well as fluidized bed granulation with optional Wurster coating using different auxiliary materials. As encapsulation material maltodextrine, sweet whey powder or gummi arabicum were used. The coating experiments were performed with an aqueous shellac solution. In the performed studies the fluidized bed bottom spray granulation with an additional Wurster coating turned out to be an encouraging procedure to keep the probiotics in a stable form resistant against gastric conditions. The survival rate in the simulated gastro-intestinal passage could be increased up to the sevenfold amount of the untreated bacteria.
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