Abstract
Lactobacillus plantarum Dad-13 is a potential probiotic candidate, and microencapsulation is the method for extending its shelf-life. Furthermore, spray or freeze -drying is a common method for microencapsulation, and its effect on the stability of probiotic is strain-dependent. This research was aimed to evaluate the strain-dependent effect of probiotic microencapsulation and to choose a suitable method for further research. In this research, for strain-dependent analysis, L. plantarum strain Mut-7 was used as a comparison. Probiotics were encapsulated with 10% (w/v) skim milk and 1 % (w/v) sucrose as wall material by spray and freeze-drying method. The obtained probiotics powder was then analyzed for physicochemical, sublethal injury and stability during storage. Freeze-dried L. plantarum Dad-13 was than analyze the antibacterial activity against pathogenic bacteria. The results showed that aw, color and particle diameter were significantly different between the spray and freeze-dried probiotics. Hence, the microstructure of spray-dried microcapsule was spherical and wrinkle, while the freezedried microcapsule was porous. However, the viable cell of freeze-dried probiotic was significantly higher and more stable during eight weeks of storages. From both strains, we found that there was no strain-dependent effect on viable cells after the drying method. Thus, we deduced that freeze-drying was the suitable method for microencapsulation L. plantarum strain Dad-13, considering the freeze-dried L. plantarum Dad-13 still had antibacterial activity.
Highlights
The definition of probiotics, which has been clearly described by FAO/WHO (2002), is a live microorganism that when administered in an adequate amount, could have a beneficial effect on the host
Characterization of probiotic properties of L. plantarum Dad-13 had been done by Rahayu et al (2015) which showed that L. plantarum Dad-13 has antimicrobial activity and tolerance to the gastrointestinal tract
The same result was obtained by Wilkowska et al (2016), who explained the lower yield in spray-drying process is due to some of the powder stuck on the cyclone or lost blown during the process
Summary
The definition of probiotics, which has been clearly described by FAO/WHO (2002), is a live microorganism that when administered in an adequate amount, could have a beneficial effect on the host. The beneficial effect of probiotic is improving gastrointestinal function, modulation immune response, pathogen inhibitor, reduce irritable bowel syndrome/inflammatory bowel disease’s symptoms, and prevention of colon cancer (Parvez et al, 2006; Anal and Singh, 2007; Kechagia et al, 2013). Probiotic-supplemented food can be considered as a functional food due to its health benefits (Floch, 2014). Most of the probiotic candidates are lactic acid bacteria from Lactobacillus and Bifidobacterium genus (Holzapfel et al, 2001). Yeast such as Saccharomyces cerevisiae has been identified to exhibit probiotic properties (Floch, 2014). Characterization of probiotic properties of L. plantarum Dad-13 had been done by Rahayu et al (2015) which showed that L. plantarum Dad-13 has antimicrobial activity and tolerance to the gastrointestinal tract
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