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Optimization of Culture Conditions and Encapsulation of Lactobacillus fermentum YL-3 for Probiotics  

Kim, Kyong (Department of Food Science and Technology, Chungbuk National University)
Jang, Keum-Il (Department of Food Science and Technology and Research Center for Bioresource and Health, Chungbuk National University)
Kim, Chung-Ho (Department of Food and Nutrition, Seowon University)
Kim, Kwang-Yup (Department of Food Science and Technology and Research Center for Bioresource and Health, Chungbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.2, 2002 , pp. 255-262 More about this Journal
Abstract
This experiment was performed to improve the stability of Lactobacillus fermentum YL-3 as a poultry probiotics. The culture conditions that improve acid tolerance of L. fermentum YL-3 were investigated by changing several factors such as medium composition, temperature, anaerobic incubation and culture time. Also, L. fermentum YL-3 was encapsulated with alginate, calcium chloride and chitosan. The stable culture conditions of L. fermentum YL-3 were obtained in anaerobic incubation using MRS media without tween 80 for 20 hour at $42^{\circ}C$. The capsule after treatment with 1% chitosan was formed close membrane by a bridge bond. Immobilization of L. fermentum YL-3 in capsule was observed by confocal laser scanning microscopy, and cell viability was $2.0{\times}10^9\;CFU/g$ above the average. L. fermentum YL-3 capsule after acid treated at pH 2.0 for 3 hour survived about 40%, but those encapsulated with 1% chitosan survived about 65%. Survival rate of capsule stored at room temperature decreased about $2{\sim}3$ log cycle during 3 weeks, but viability of capsule stored at $4^{\circ}C$ during 3 weeks maintained almost $10^8\;CFU/g$ levels.
Keywords
probiotics; Lactobacillus fermentum YL-3; acid tolerance; encapsulation;
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