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Dry Enteric Coating Process of Lactic Acid Bacteria by Hybridization System  

Park, Dong-June (Korea Food Research Institute)
An, Eun-Young (Division of Food Science, Korea University)
Kim, Jae-Seung (Namyang Aloe Coporation)
Imm, Jee-Young (Department of Foods and Nutrition, Kookmin University)
Han, Kyoung-Sik (Division of Food Science, Korea University)
Kim, Sae-Hun (Division of Food Science, Korea University)
Oh, Se-Jong (R & D Center of Korea Yakult Co Ltd.)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.5, 2002 , pp. 856-861 More about this Journal
Abstract
Surface-modified powders were produced by hybridization system using core freeze-dried lactic acid bacteria (Lactobacillus acidophilus ATCC 43121) and enteric coating materials. Scanning electron microscopy showed that the surface of freeze-dried lactic acid bacteria changed to smooth round shape during surface reforming process, although no significant physical damages affecting the activity of the lactic acid bacteria were observed based on viability and salt-tolerance tests. Signigicant difference was not found in acid tolerance test probably due to the inherent acid tolerance of L. acidophilus ATCC 43121. Significantly improved heat tolerance was obtained by surface modification process. Among the tested coating materials, Sureteric showed a higher surface- reforming ability than Eudragit S100 and L100-55. Core : coating ratio agent of 9 : 1 (w/w) with rotor speed of 15,000 rpm for 3 min were determined to be optimum conditions for the process.
Keywords
hybridization; enteric; dry coating; lactic acid bacteria;
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