Abstract
The optimal percentage composition of sodium alginate for the encapsulation of Lactobacillus fermentum cells was determined, their survival under the influence of unfavorable environmental conditions (temperature, osmotic and acid shocks) was studied. It was shown that with an increase in the concentration of NaCl salt to 9 %, a decrease in the titer of non-encapsulated (8.15 lg CFU/g) microorganisms, in contrast to encapsulated (9.3 lg CFU/g), is observed. The viability of non-encapsulated microorganisms decreases by 5 orders of magnitude when exposed to high temperature (50 °C), and almost complete death is observed at low pH values (1.9), while the titer of encapsulated cells remains stably high.
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