Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Improvement of the Stability of Lactobacillus casei YIT 9018 by Microencapsulation Using Alginate and Chitosan

  • Koo, Sun-Mo (Department of Biotechnology and Bioproducts Research Center, Yonsei University) ;
  • Cho, Young-Hee (Department of Biotechnology and Bioproducts Research Center, Yonsei University) ;
  • Huh, Chul-Sung (Korea Yakult R&D Center) ;
  • Baek, Young-Jin (Korea Yakult R&D Center) ;
  • Park, Ji-Yong (Department of Biotechnology and Bioproducts Research Center, Yonsei University)
  • Published : 2001.06.01
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Abstract

Lactobacillus casei YIT 9018 was microencapsulated within alginate or alginate/chitosan double membrane using an air atomizer. Microbiological analysis revealed that the viability of encapsulated L. casei in gastric juice, hydrogen peroxide, and pepsin was 2-3 log cycle higher than that of the nonencapsulated cell. However, the encapsulated cells did not show a signifciant increase in survival when subjected to in virto high acid and 0.6% bile salt condition. Alginate-encapsulated, alginate/chitosan-encapsulated, and nonencapsulated cells were stored at different temperatures eencapsulated cells showed similar stability at $4^{\circ}C$. However, at $22^{\circ}C$, the alginate/chitosan-encapsulted cell was the most stable.

Keywords

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