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http://dx.doi.org/10.12925/jkocs.2013.30.4.656

Stabilization of Lactobacillus with Double Matrix Capsulation  

Kim, Dae-Seop (Dept. of natural science, Hankuk Academy of Forign Studies)
Park, Mi-Ey (Dept. of natural science, Hankuk Academy of Forign Studies)
Yoo, So-Yeun (Dept. of natural science, Hankuk Academy of Forign Studies)
Publication Information
Journal of the Korean Applied Science and Technology / v.30, no.4, 2013 , pp. 656-663 More about this Journal
Abstract
This study using yogurt of food in order to increase the conservativeness and stability of lactobacillus, to be deliciously flavored and give it visual differential effect, were described regarding making the preparing method of double matrix capsulation in food industries. Our study group was especially made to soft and moisture cream using 5wt% of sucrose ester emulsifier as first capsulation. Double matrix capsulation was formed with the best stabilized bead type capsules when it blended 1:3 ratio of chitosan and alginate. The bead diameter size was about 2.5~4mm (mean diameter: 3mm). Activity of lactobacillus containing cream for depending on various pH variations showed that alkalinity ($pH=10.3{\pm}0.3$) condition was higher than acidity ($pH=4.3{\pm}0.3$) and neutrality ($pH=7.12{\pm}0.2$) conditions. After a month, it also was certified to the activity of lactobacillus in incubated at $37^{\circ}C$ in culture medium. As application of food industry, we developed the containing lactobacillus capsule and 5 colored kinds of double matrix capsulation in yogurt cream. As for above mentioned those results, one of tool to stabilize the living lactobacillus, doubled matrix capsulation greatly be expected to contribute to food industry. Furthermore, it can be expected to apply the drug delivery system (DDS) to active ingredients of stabilizing technologies at drug and cosmetic industries.
Keywords
Lactobacillus; capsule; stability; fermentation; food industry;
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