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http://dx.doi.org/10.22424/jmsb.2018.36.3.171

Enhancement of Viability of Weissella cibaria CMU by Low-Temperature Encapsulation  

Lee, Da-Eon (Department of Food Science and Biotechnology, Sahmyook University)
Hwang, Hyo-Jeong (Biomaterials Research Institute, Sahmyook University)
Jo, Yu-Na (Department of Food Science and Biotechnology, Sahmyook University)
Jung, Tae-Hwan (Biomaterials Research Institute, Sahmyook University)
Han, Kyoung-Sik (Department of Food Science and Biotechnology, Sahmyook University)
Publication Information
Journal of Dairy Science and Biotechnology / v.36, no.3, 2018 , pp. 171-177 More about this Journal
Abstract
In this study, we aimed to investigate the effects of low-temperature encapsulation on the viability of Weissella cibaria CMU under harsh conditions and in freeze-dried foods during storage. The capsules were prepared by gelation of sodium caseinate at different concentrations (5%, 6%, 7%, and 8%) with a combination of 0.5% gellan gum and 2% $glucono-{\delta}-lactone$. The size distribution of the capsules was determined using a Mastersizer 3000 laser diffraction particle size analyzer. Scanning and transmission electron microscopy revealed that the capsule with 6% sodium caseinate had a smooth and rounded external surface, with reproducibility. The acid, bile, and heat tolerances of the encapsulated cells were significantly higher than those of the control under prolonged acid (5 h), bile (12 and 24 h), and heat (2 h) exposure, respectively. During storage for up to 6 months at $4^{\circ}C$ or $25^{\circ}C$, the viability of encapsulated Weissella cibaria CMU in beef and vegetable rice porridge was effectively improved.
Keywords
Weissella cibaria CMU; sodium caseinate; gellan gum; low-temperature encapsulation;
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