Viability of microencapsulated Lactobacillus plantarum microencapsulated under simulated gastrointestinal conditions and its probiotic effect on Campylobacter jejuni

Abstract

Probiotics, microorganisms that can benefit animal or human hosts, face application challenges due to environmental factors that reduce their stability. However, techniques like microencapsulation improve survival rates. Additionally, probiotics possess antibacterial properties that can inhibit the growth of pathogenic bacteria accountable for foodborne illnesses. The aim of this study was to assess the viability of microencapsulated Lactobacillus plantarum under simulated gastrointestinal conditions and its potential probiotic impact on Campylobacter jejuni. Fermentation kinetics was evaluated in an MRS culture medium over 24 hours. The growth of L. plantarum at 37°C and 45°C was examined, as well as microencapsulation through spray drying. Additionally, exposure to simulated gastrointestinal conditions was analyzed, while inhibition tests of L. plantarum on C. jejuni were performed. Finally, exopolysaccharide production from L. plantarum was assessed. The study findings demonstrated the termination of the exponential growth phase after 15 hours, improved development of lactic bacteria at 37°C, microencapsulation parameters within acceptable limits, survival of the microencapsulated strain in in vitro gastrointestinal conditions exceeding 7x108 UFC, and significant inhibitory effects of L. plantarum on pathogenic bacteria. The viability of microencapsulated Lactobacillus plantarum, subjected to simulated gastrointestinal conditions, exceeded 7x108 CFU/mL and demonstrated a probiotic effect on Campylobacter jejuni.