한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제47권2호
  • /
  • Pages.211-219
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  • 2019
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  • 1598-642X(pISSN)
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  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Evaluation of Microencapsulated Local Isolates Lactobacillus casei 97/L3 and Lactobacillus delbrueckii 94/L4 for Improved Probiotic and Yogurt Starter Culture Application

  • Juvi, Denny (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan) ;
  • Sthefanie, Sthefanie (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan) ;
  • Sugata, Marcelia (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan) ;
  • Lucy, Jap (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan) ;
  • Andrian, Danish (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan) ;
  • Rizkinata, Denny (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan) ;
  • Michelle, Michelle (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan) ;
  • Jan, Tan Tjie (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan)
  • 투고 : 2018.11.06
  • 심사 : 2018.12.12
  • 발행 : 2019.06.28
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초록

The effect of microencapsulation on previously isolated Lactobacillus delbrueckii 94/L4 as starter culture for yogurt, and Lactobacillus casei 97/L3 as a probiotic candidate was investigated. Preliminary results showed that L. delbrueckii 94/L4 exhibited tolerance to bile, unlike L. casei 97/L3. Freeze drying significantly (p < 0.05) reduced the viability of both isolates by log 0.71-2.70. Although microencapsulation preserved the viability of L. casei 97/L3 cells exposed to simulated gastrointestinal tract conditions for 120 min, it did not impart significant (p < 0.05) protection against loss of viability during the first 30 min of exposure. Conversely, microencapsulated L. delbrueckii 94/L4 with the addition of Streptococcus thermophilus 24/S1 as starter culture was successfully incorporated into milk to form yogurt, yielding a significantly (p < 0.05) improved product quality.

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