Survival Of Probiotic Bacteria Research Articles

Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro‐Biogenic Ice Cream

ABSTRACTPro‐biogenic is a recent terminology widely used for products that combine biogenic materials and probiotics which has made progressive improvement in a new era of research on functional foods. This study aimed to develop functional ice cream with Bacillus coagulans and propolis extract (PE) as a biogenic part to develop ice cream's physiochemical and antioxidant characteristics. Five probiotic ice cream samples were prepared using different levels of PE powder (0%, 0.2%, 0.4%, 0.6%, and 0.8% w/w), and the physicochemical, total phenol content (TPC), antioxidant and sensory properties, and probiotic survival of the samples were examined. The study found that PE levels did not significantly impact fat, protein, carbohydrate, and ash content, overrun, melting rate, and adhesiveness of probiotic ice cream, but increased dry matter, apparent viscosity, and hardness. Adding PE to freeze‐storage samples significantly (p < 0.05) reduced pH and improved TPC and antioxidant activity. The prepared ice cream containing probiotic bacteria and PE extracts, despite their darker and yellower color, were acceptable based on sensory evaluation. Furthermore, the survival of probiotic bacteria in the ice cream, with different levels of PE appeared to be in acceptable limits (107 CFU/g). The findings of the research indicated that the pro‐biogenic ice cream has good functionality and incorporating a PE aside probiotic could improve physiochemical and antioxidant characteristics which can be used as a value‐added ingredient in the formulation of functional pro‐biogenic ice creams.

Probiotic Milk and Oat Beverages with Increased Protein Content: Survival of Probiotic Bacteria Under Simulated In Vitro Digestion Conditions.

The increasing prevalence of plant-based dietary preferences, driven by lactose intolerance, allergies, and adherence to vegan diets, has necessitated the exploration of alternative food matrices for probiotic delivery. This study aimed to evaluate the effects of whey protein isolate, pea protein isolate, and soy protein isolate on the viability of L. casei and L. johnsonii during simulated in vitro gastrointestinal digestion. Furthermore, the study investigated the impact of two distinct matrices-cow's milk and an oat-based beverage-on the survival of these probiotic strains. Fermented products were prepared using cow's milk and an oat-based beverage as matrices, with simulated digestion performed following a seven-day storage period at 5 °C. The in vitro digestion model encompassed oral, gastric, and small intestinal phases, with probiotic viability assessed using the plate-deep method at each stage. Before digestion, L. casei exhibited higher populations than L. johnsonii in both matrices. Including 3% soy and pea protein, isolates promoted the growth of L. casei in both fermented milk and oat beverages. However, a marked reduction in probiotic viability was observed during the gastric phase, with L. casei counts decreasing by 6.4-7.8 log cfu g-1 in fermented milk and 3.1-4 log cfu g-1 in oat beverages, while L. johnsonii demonstrated similar reductions. These findings underscore the protective role of dairy components on probiotic viability, while the oat-based matrix exhibited a reduced capacity for sustaining probiotic populations throughout digestion. Future research should focus on optimizing plant-based matrices to enhance probiotic stability during gastrointestinal transit.

Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion (Part 2: Operational Conditions of Vibrational Technology).

The development of functional foods is a viable alternative for the prevention of numerous diseases. However, the food industry faces significant challenges in producing functional foods based on probiotics due to their high sensitivity to various processing and gastrointestinal tract conditions. This study aimed to evaluate the effect of the operational conditions during the extrusion encapsulation process using vibrating technology on the viability of Lactobacillus fermentum K73, a lactic acid bacterium with hypocholesterolemia probiotic potential. An optimal experimental design approach was employed to produce sweet whey-sodium alginate (SW-SA) beads with high bacterial content and good morphological characteristics. In this study, the effects of frequency, voltage, and pumping rate were optimized for a 300 μm nozzle. The microspheres were characterized using RAMAN spectroscopy, scanning electron microscopy, and confocal laser scanning microscopy. The optimal conditions for bead production were found: 70 Hz, 250 V, and 20 mL/min with a final cell count of 8.43 Log10 (CFU/mL). The mean particle diameter was 620 ± 5.3 µm, and the experimental encapsulation yield was 94.3 ± 0.8%. The INFOGEST model was used to evaluate the survival of probiotic beads under gastrointestinal tract conditions. Upon exposure to in vitro conditions of oral, gastric, and intestinal phases, the encapsulated viability of L. fermentum was 7.6 Log10 (CFU/mL) using the optimal encapsulation parameters, which significantly improved the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells.

Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study

The study aimed to develop plant-based model snacks that are high in fibre, contain probiotic bacteria and are convenient for long-term storage. The research focused on selecting a suitable form of probiotic bacteria (active biomass, microencapsulated, freeze-dried), inoculation method (in the base mass or in the filling of a snack) and appropriate storage conditions (4°Cor 20 °C). The potential synbiotic properties were evaluated. The microencapsulated bacteria had the highest survival rate at 4 °C, while the freeze-dried bacteria showed better survival rates at 20 °C. Probiotics had a higher survival rate when enclosed inside snacks with a low water activity (aw = 0.27) peanut butter filling than in snacks without filling (aw = 0.53). Enclosing the probiotics in a low aw filling ensures their survival at ambient temperature for 5 months at a count higher than 6 log CFU/g. The snacks exhibited high antioxidant capacity (average 300 mg ascorbic acid equivalent/100 g), polyphenol content (average 357 mg gallic acid equivalent/100 g) and high fibre content (average 10.2 g/100 g). The sensory analysis showed a high overall quality of the snacks (average 7.1/10 of the conventional units). Furthermore, after six months of storage, significant changes were observed in the antioxidant properties, polyphenol content and texture of the snacks, while their sensory quality remained unchanged. Moreover, a potential synbiotic effect was observed. The method used to assess bacterial growth indicated significantly higher values in the model snacks compared to a control sample. Therefore, this study has effectively addressed the gap in knowledge regarding the survival of probiotics in snacks of this nature.

Comparative survival study of Bacillus coagulans and Enterococcus faecium microencapsulated in chitosan-alginate nanoparticles in simulated gastrointestinal condition

Probiotics have poor gastrointestinal delivery because they lose their viability during intestinal passage. Microencapsulation has a significant effect on the survival of probiotic bacteria. This study aimed to synthesize chitosan-alginate nanoparticles and encapsulate Bacillus coagulans NBRC-12583 and Enterococcus faecium MGFR1 in alginate (Alg), chitosan (Cht) and inulin (Inu) by micro- and nano-encapsulation to investigate the viability of encapsulated strains in simulated gastrointestinal condition. The survival of free and encapsulated bacteria was studied for 120 min. The population of B. coagulans encapsulated in Cht-Alg only decreased by 0.86 log CFU, while that of E. faecium encapsulated in Cht-Alg nanoparticles only decreased by 0.27 log CFU. Treated with simulated intestinal fluid, B. coagulans and E. faecium populations decreased by 1.03 and 0.17 log CFU, respectively. E. faecium microencapsulated in Cht-Alg and Inu had a maximum encapsulation efficiency of 96.78%. E. faecium encapsulated in Cht-Alg nanoparticles and Inu was more viable than other encapsulated bacteria. Scanning electron microscopy was done to investigate the microcapsules' surface morphology, structure, internal cross-sectional view, and the zeta potential for the surface charge of Cht-Alg nanoparticles. The viability of the probiotic bacteria was enhanced significantly by microencapsulation and nanomaterial-based encapsulation within the chitosan-alginate and inulin matrix.

Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (Allium hirtifolium Boiss) and probiotic bacteria.

The aim of this study was to investigate the characteristics of yogurt prepared with the addition of Persian shallot and probiotic bacteria. The effect of Persian shallot on the viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium bifidum) was evaluated. Furthermore, the antimicrobial effects of shallot and probiotic bacteria on Listeria monocytogenes and Escherichia coli species were investigated. The experiments were performed on days 0, 1, 7, 14, and 21. The results showed that the survival of lactic acid bacteria increased significantly in the presence of shallots (p < .05). The addition of two different probiotic bacteria to the yogurt samples inhibited the pathogenic bacteria. While E. coli bacteria had a 3-log reduction, L. monocytogenes did not grow at all in the presence of probiotic bacteria and shallots. Based on these experiments, it was concluded that the addition of shallots not only increased the survival of probiotic bacteria but also reduced the growth of food-borne pathogenic bacteria. In addition, the addition of probiotic bacteria increased the acceptance of sensory properties of yogurt samples.

The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream.

The effects of blueberry (BB) and jujube fruit (JF) on the quality parameters, functional, probiotic (Lactobacillus acidophilus DSM 20079) viability, and sensorial properties of probiotic ice cream were investigated. No statistical differences were discovered regarding titratable acidity and L. acidophilus DSM 20079 counts between all samples. However, the ice creams preserved the survivability of probiotic bacteria during the storage period. The probiotic ice creams had counts of viable L. acidophilus DSM 20079 ranging from 8.42 to 8.80 log CFU/g which met the minimum required to achieve probiotic effects after 60 days of storage. Probiotic ice cream with BB or JF had significantly lower L* values than the control, and the BB addition caused the greatest decrease. The addition of both fruits clearly enhanced the total phenolic content and antioxidative activity in ice cream. The incorporation of BB or JF into the ice creams did not statistically affect the overrun value, while the addition of both fruits dramatically affected the first dripping time and increased hardness. Overall, sensory attributes were not significantly altered by the fortification of either fruit relative to the control, so these fruits can be added at higher concentrations to ice cream formulations for further studies.

Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion.

The stability and release properties of all bioactive capsules are strongly related to the composition of the wall material. This study aimed to evaluate the effect of the wall materials during the encapsulation process by ionotropic gelation on the viability of Lactobacillus fermentum K73, a lactic acid bacterium that has hypocholesterolemia probiotic potential. A response surface methodology experimental design was performed to improve bacterial survival during the synthesis process and under simulated gastrointestinal conditions by tuning the wall material composition (gelatin 25% w/v, sweet whey 8% v/v, and sodium alginate 1.5% w/v). An optimal mixture formulation determined that the optimal mixture must contain a volume ratio of 0.39/0.61 v/v sweet whey and sodium alginate, respectively, without gelatin, with a final bacterial concentration of 9.20 log10 CFU/mL. The mean particle diameter was 1.6 ± 0.2 mm, and the experimental encapsulation yield was 95 ± 3%. The INFOGEST model was used to evaluate the survival of probiotic beads in gastrointestinal tract conditions. Upon exposure to in the vitro conditions of oral, gastric, and intestinal phases, the encapsulated cells of L. fermentum decreased only by 0.32, 0.48, and 1.53 log10 CFU/mL, respectively, by employing the optimized formulation, thereby improving the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells. Beads were characterized using SEM and ATR-FTIR techniques.

Enhancing Bioaccessibility of Plant Protein Using Probiotics: An In Vitro Study.

As plant-based diets become more popular, there is an interest in developing innovations to improve the bioaccessibility of plant protein. In this study, seven probiotic strains (Bifidobacterium animalis subsp. lactis B420, B. lactis Bl-04, Lactobacillus acidophilus NCFM, Lacticaseibacillus rhamnosus HN001, Lacticaseibacillus paracasei subsp. paracasei Lpc-37, Lactiplantibacillus plantarum Lp-115, and Lactococcus lactis subsp. lactis Ll-23) were evaluated for their capacity to hydrolyze soy and pea protein ingredients in an in vitro digestion model of the upper gastrointestinal tract (UGIT). Compared to the control digestion of protein without a probiotic, all the studied strains were able to increase the digestion of soy or pea protein, as evidenced by an increase in free α-amino nitrogen (FAN) and/or free amino acid concentration. The increase in FAN varied between 13 and 33% depending on the protein substrate and probiotic strain. The survival of probiotic bacteria after exposure to digestive fluids was strain-dependent and may have affected the strain's capacity to function and aid in protein digestion in the gastrointestinal environment. Overall, our results from the standardized in vitro digestion model provide an approach to explore probiotics for improved plant protein digestion and bioaccessibility of amino acids; however, human clinical research is needed to evaluate the efficacy of probiotics on amino acid absorption and bioavailability in vivo.

Effects of Freeze-Dried Banana and Watermelon Peel Powders on Bile Salt Resistance, Growth Kinetics, and Survival of Probiotic Bacteria.

Fruit peels have potential as prebiotic sources thanks to their dietary fiber contents. This study aimed to determine the effects of freeze-dried banana (BPP) and watermelon (WPP) peel powders on bile salt resistance, growth kinetics, and survival of Lactobacillus acidophilus and Lactiplantibacillus plantarum. In the presence of 0.5-1% bile salt, L. plantarum counts were 0.52-1.13 log CFU/mL higher in MRS broth added with 5% peel powder than without peel powder. Lactobacillus acidophilus population was 2.47-2.79 log CFU/mL higher in MRS broth added with 5% peel powder than without peel powder in the presence of 0.5% bile salt. Both peel powders did not affect the growth kinetics of L. acidophilus in milk. Conversely, the growth of L. plantarum was promoted in milk supplemented with peel powders and yielded a shorter generation time (P < 0.05). The maximum population density of L. plantarum in milk supplemented with BPP (8.68 log CFU/mL) was higher than in milk without peel powder (7.72 log CFU/mL; P < 0.05). Survival of L. acidophilus improved during storage at 4°C in milk added with peel powders. The results suggest that BPP and WPP can be functional ingredients in probiotic foods and may be used to improve the growth and survival of probiotic cultures.

Effect of oat bran addition on the survival of selected probiotic strains in Turkish fermented sausage during cold storage

The aim of this study was to determine the probiotic survivability of selected probiotic in the oat-bran added sausages. In this study, traditional fermented Turkish sausage was produced by adding oat bran at levels of 0.0%, 1.0%, 2.5%, and 5.0% of raw meat, as well as inoculating it with probiotic bacteria strains Lactobacillus acidophilus DSM 20079, Lacticaseibacillus casei 431®, and Lactobacillus acidophilus NCFM. The effects of these additions on the sausage were investigated by creating 16 different groups of samples (4 groups for each level of oat bran and control group (no inoculation) + 3 groups inoculated with different probiotic strains). After fermentation, the inoculated sausages were stored under highly controlled conditions for 30 days. Sausage samples underwent physicochemical and microbiological analyses at different storage stages (days 0, 15, and 30). It was found that the survival of probiotic bacteria was at an acceptable level (8–9 log10 CFU/g). The addition of oat bran and the inoculation of probiotic bacteria increased the thiobarbituric acid (TBARS) number of the sausage. It has been found that a 5% oat bran content contributes to the survival of L. acidophilus DSM 20079 and reduces the number of yeasts and moulds. L. acidophilus DSM 20079 also had the longest life cycle when compared to the other probiotics. Despite probiotic bacteria's potential for increasing oxidation, certain study groups showed lower TBARS values. To further improve their functional properties, it may be beneficial to consider using different starter cultures or a combination of starter cultures.

The effects of microcapsules with different protein matrixes on the viability of probiotics during spray drying, gastrointestinal digestion, thermal treatment, and storage

AbstractThe objective of this research was to encapsulate probiotic bacteria based on the protein matrix and investigate the influences on the survival of probiotic bacteria during spray drying, in vitro gastrointestinal digestion, heating, and storage. A probiotic isolate Bacillus coagulans BC01 was spray dried in whey protein isolate (WPI), soy protein isolate (SPI), camel whey protein isolate, or sodium caseinate. Probiotic microcapsules fabricated using WPI obtained the highest survival during spray drying, NaCl and paraxin challenges and storage, as less cell wall damage occurred during spray drying which could be observed by flow cytometer. However, the highest survivals during in vitro gastrointestinal digestion and thermal treatment were found in microcapsules with SPI matrix, which could be attributed to its relatively low solubility in water that prevented probiotics from being released prematurely, thus protecting probiotics from the damage of low pH environment and diminishing the direct contact of cells with external heat shock. In conclusion, the current study demonstrated that WPI‐based probiotic microcapsules with less cell wall damage during processing and SPI‐based probiotic microcapsules with relatively low solubility may provide better protection to adverse external environments.

Application of carrot waste extract and Lactobacillus plantarum in Alyssum homalocarpum seed gum-alginate beads to create a functional synbiotic yogurt

One of the most recent and effective methods, which is currently receiving special attention and is being developed by numerous researchers, is production of microspheres from the probiotic cells. The largest market segment for functional foods is represented by dairy products, which have been touted as the most effective carriers of nutrients, such as probiotics, prebiotics, proteins, vitamins, and minerals. Yogurt is fermented dairy product that is popular all over the world. A new functional symbiotic yogurt fabricated by plant wastes (carrot pomace extract), Lactobacillus plantarum, and beads based on Alyssum homolocarpum seed gum (AHSG) and sodium alginate (SA) using extrusion technique was produced and characterized. Evaluation of the functional properties of yogurts indicated that the total phenolic content and DPPH radical scavenging activity were in the range of 16.13–48.30 µg GAE/ml and 7.4–14.64%, respectively. The acidity, pH, syneresis, water holding capacity, lightness, redness, and yellowness of the yogurts were in the range of 1.50–2.90, 4.07–4.38, 49.00–57.24%, 46.8–57.3%, 57.16–61.25, − 0.20–0.91, 6.40–13.06 on the 28th day storage, respectively. The panelists confirmed the sensory properties of yogurt samples. Probiotic survival rate of the functional yogurts were in the range of 6.37–8.13 log CFU/g, on the 28th day. Based on the results, bead production by AHSG and SA and the use of carrot pomace extract enhanced the survival of probiotic bacteria significantly in yogurt during storage compared to free cells.Graphical

Improved viability of probiotics encapsulated in soybean protein isolate matrix microcapsules by coacervation and cross-linking modification

The objective of this research was to encapsulate probiotic bacteria based on soy protein isolate (SPI) matrix using either coacervation, cross-linking modification or their combination, and investigate the influences on the survival of probiotic bacteria during spray drying, in vitro gastrointestinal digestion, heating, UV irradiation and storage. A probiotic isolate Lactobacillus plantarum 550 was spray dried in SPI solution combined with either pectin (PEC), transglutaminase (TGase) or their combination. High survival rate and low moisture content were obtained for all the samples. Microcapsules fabricated using either SPI-PEC coacervation or TGase induced cross-linking obtained well cell survival during gastric digestion, heat/UV treatment and storage, however, combination of these two modification methods generated microcapsules with lower cross-linking degree and loose package structure corresponding with significant negative effects to the cell viability during gastric digestion and storage. Among the formulations tested, SPI-PEC microparticles provided the best protection to the probiotic cells, as pectin own well thermal stability and digestion resistibility, could fill the cracks and voids existed in SPI matrix and form hydrogen bond to stabilize cell membrane during processing. In conclusion, the current study demonstrated that SPI based probiotic microcapsules with high structural density and cross-linking degree may provide better protection to adverse external environment.

Interaction of probiotic activity, antioxidative capacity, and gamma‐ amino butyric acid (GABA) in chestnut milk‐fortified yogurt

AbstractAs a novel functional dairy product, yogurt was produced from mixtures of skimmed milk and chestnut milk using probiotic culture. The survival of probiotic bacteria, antioxidant capacity, total phenolic content, and gamma‐ amino butyric acid (GABA) content of the samples were determined. Results showed that sample with chestnut milk 100% contained a higher dry matter, fat, carbohydrate, and caloric value and lower vitamin C, and E contents. Samples had high K, Ca, P, Na, and Na values. Probiotic bacteria were capable of growing well and over the recommended therapeutic value in yogurt with fortified chestnut milk. The yogurt samples showed excellent 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) and 2, 2′‐diphenyl‐1‐picrylhydrazyl radicals scavenging activities as well as ferric reducing antioxidant power. However, it was found that as the chestnut milk ratio of samples increased, the antioxidant capacity values increased. GABA values of samples varied from 0.31 to 2.43 mg 100 g−1. According to hierarchical cluster analysis, the samples with 20%, 30%, 40%, and 50% chestnut milk had similar compositional properties.Novelty impact statementThe objective of the present study was to compare the nutritional, microbiological, and antioxidative properties of probiotic yogurts manufactured using skimmed milk and chestnut milk. Based on the findings of this study, the fortification of chestnut milk, in general, had positive effects on the nutritional properties of probiotic yogurt. The present study describes that yogurt with chestnut milk could be considered a potential source of antioxidant compounds as well as GABA. Chestnut milk‐fortified dairy products could be contributed to ensure maximum functional benefits from these products and present a good alternative for consumers demanding healthier foods.

Production and characterization of synbiotic Doogh by gum tragacanth, date seed powder, and L. casei

Doogh is a traditional fermented Iranian drink. In this study, the effect of gum tragacanth dispersion (GTD) (0, 0.25%) and palm kernel powder (PKP) (0, 0.5%, and 1.5%) on the physicochemical, microbial, and sensory properties of Doogh during 22 days of storage was evaluated. The results revealed that the stability against phase separation and viscosity of Doogh samples containing GTD alone and combinations of GTD and PKP were higher than control samples. Herschel-Bulkley model was an appropriate model for describing the flow behavior of Doogh formulated with GTD and PKP, while power-law model was suitable model for control sample. Although GTD had insignificant effect on Lactobacillus casei (L. casei) viability, PKP improved its viability. Also, the samples treated with 0.25% GTD and 0.5% PKP (T4) had proper general acceptability score on the 22nd day. Finally, the T4 treated sample was chosen as the best formulation for synbiotic Doogh production. Novelty impact statement Physical instability and loss survival of probiotic bacteria are the most important problems in the production of synbiotic Doogh. Gum tragacanth dispersion and date seed powder were used as effective components to overcome these problems. The Doogh samples containing the gum alone and the mixture of gum and date seed powder showed a higher stability compared with the control sample. Doogh sample containing 0.5% gum and 0.5% date seed powder had proper number of probiotic and overall acceptability score; therefore, this sample can be considered as the best formulation for the production of a synbiotic Doogh.

Functional relevance and health benefits of soymilk fermented by lactic acid bacteria.

The growing interest of consumers towards nutritionally enriched, and health promoting foods, provoke interest in the eventual development of fermented functional foods. Soymilk is a growing trend that can serve as a low-cost non-dairy alternative with improved functional and nutritional properties. Soymilk acts as a good nutrition media for the growth and proliferation of the micro-organism as well as for their bioactivities. The bioactive compounds produced by fermentation of soymilk with lactic acid bacteria (LAB) exhibit enhanced nutritional values, and several improved health benefits including antihypertensive, antioxidant, antidiabetic, anticancer and hypocholesterolaemic effects. The fermented soymilk is acquiring a significant position in the functional food industry due to its increased techno-functional qualities as well as ensuring the survivability of probiotic bacteria producing diverse metabolites. This review covers the important benefits conferred by the consumption of soymilk fermented by LAB producing bioactive compounds. It provides a holistic approach to obtain existing knowledge on the biofunctional attributes of fermented soymilk, with a focus on the functionality of soymilk fermented by LAB.

Efficacy of the incorporation between self-encapsulation and cryoprotectants on improving the freeze-dried survival of probiotic bacteria.

This study aimed to improve the viability of probiotic bacteria during freeze-drying by the combination of self-encapsulation and cryoprotectants. Lactiplantibacillus plantarum VAL6 and Lactobacillus acidophilus VAR1 were exposed to environmental stresses including temperature, pH and increased CO2 concentration before performing freeze-drying with the addition of cryoprotectants. The results proved that tested stresses can stimulate the bacteria to synthesize more extracellular polymeric substances to form self-encapsulation that increases their freeze-dried viability. In combination with cryoprotectants to form double-layered microencapsulation, L. plantarum VAL6 stressed at pH 3.5 in combination with whey protein isolate could achieve the highest Improving Cell Viability of 4361-fold, while L. acidophilus VAR1 stressed at 25o C in combination with alginate gave a maximum Improving Cell Viability of 73.33-fold. The combination of self-encapsulation and cryoprotectants significantly improves the freeze-dried viability of probiotics. This is the first report that uses environmental stress to stimulate extracellular polymeric substance synthesis for self-encapsulation formation combined with the addition of cryoprotectants to enhance the freeze-dried survival of probiotics. This could be a novel approach in improving the viability of probiotic strains for various applications.

EFFECT OF PROTEIN AND CARBOHYDRATE COMPONENTS UPON QUALITY PARAMETERS AND VIABLE PROBIOTIC BACTERIA CONTENT IN MILK MIXTURES DURING THEIR DRYING AND STORAGE

Results of studies of dry milk based mixtures for extremal nutrition, obtained by spray drying at various temperatures are presented. Viable cells number, sensorial, physical and chemical parameters are determined. The increase of dry whey protein concentrate (WPC) content from 1% to 6% leads to an increase in the protein content in the product from 25% to 37%. At the same time, the relative rate of dissolution increases by 2.7 times, and the active acidity decreases by 0.16 pH units. It is established that the drying temperature of the mixtures is 130 ± 2 °C at the inlet of the drying tower and 60 ± 2 °C at the outlet, can be is recommended for maximum preservation of the viability of probiotic microorganisms. Streptococcus thermophilus strain turned out to be the most resistant to elevated drying temperatures in comparison with other strains. It is noted that the introduction of WPC effected the survival of probiotic bacteria to survival during drying and storage positively. The smallest losses of viable microorganisms after drying the product were found in test samples with strains of Streptococcus thermophilus and Enterococcus faecium and addition of WPC to the product formulation, while the number of viable cells decreased by 1.7 times and 2.1 times, respectively. It was shown that during 18 months of storage, a high rate of viable cells was for the Enterococcus faecium strain and the addition of WPC and barley malt extract (BME) to the samples, where the losses were 11.8% and 11.9%.

The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread

The aim of this study was to investigate the effect of microencapsulation with tragacanth gum and sago starch on the physicochemical properties, staling, and viability of probiotic bacteria in gluten-free sorghum bread. Lactobacillus acidophilus and Lactobacillus plantarum were used as probiotic bacteria and tragacanth gum and sago starch were used to the encapsulation of bacteria. Encapsulation increased water absorption (from 56% to 59%), dough development time, and farinograph number, and decreased the softening degree (from 27 to 17.2BU) and dough stability time. Encapsulation of probiotics also resulted in better moisture retention in bread during baking and storage, thereby reducing the intensity of staling. This process also increased the survival of probiotics during baking and storage by more than 2 log cycles. In summary microencapsulation of probiotics with tragacanth gum alone and in combination with sago starch could be an excellent way to improve the survival of probiotic bacteria and delay staling of bread. Novelty impact statement The effect of probiotic bacteria microencapsulation in sorghum bread using tragacanth gum and sago starch on physicochemical qualities, staling, and probiotic viability, was studied. Encapsulation of probiotics improved moisture retention in bread during baking and storage, thereby reducing the intensity of staling. Survival of probiotics during baking and storage was increased by more than two log cycles through this encapsulation.