Lorenz (2009) detected a 1.05 log decrease in the viability of L. acidophilus microencapsulated in alginate by spray drying, right in the first hour of incubation at pH 3.0. At pH 2.0, the microencapsu- lated cells decreased by 1.76 log after 3 h of incubation. Brinques and Ayub (2011) noted that microencapsulation in alginate and pectin did not protect L. plantarum cells when exposed to pH 2.0, with significant decrease in viability (about 3–4 log cfu/g).
It can be argued that the decrease in the viability of Bifidobacte- rium microencapsulated with whey noted at low pH (2.0 and 3.0) was small when compared to the results in similar studies. This de- crease may be smaller due to the different strains of microorgan- isms because, according to Pham et al. (2008), probiotics show strain-specific differences in terms of resistance to acid and to bile. Moreover, the encapsulation method and material used also influ- enced on the survival of the microcapsules in acidic medium. Thus, the utilization of whey as the encapsulating agent may have pro- tected the cells under acidic conditions. At the pH levels studied in this present work, all the viable cell counts remained above 7 log cfu/g, even after 3 h of incubation.
Lorenz (2009) detected a 1.05 log decrease in the viability of L. acidophilus microencapsulated in alginate by spray drying, right in the first hour of incubation at pH 3.0. At pH 2.0, the microencapsu- lated cells decreased by 1.76 log after 3 h of incubation. Brinques and Ayub (2011) noted that microencapsulation in alginate and pectin did not protect L. plantarum cells when exposed to pH 2.0, with significant decrease in viability (about 3–4 log cfu/g).It can be argued that the decrease in the viability of Bifidobacte- rium microencapsulated with whey noted at low pH (2.0 and 3.0) was small when compared to the results in similar studies. This de- crease may be smaller due to the different strains of microorgan- isms because, according to Pham et al. (2008), probiotics show strain-specific differences in terms of resistance to acid and to bile. Moreover, the encapsulation method and material used also influ- enced on the survival of the microcapsules in acidic medium. Thus, the utilization of whey as the encapsulating agent may have pro- tected the cells under acidic conditions. At the pH levels studied in this present work, all the viable cell counts remained above 7 log cfu/g, even after 3 h of incubation.
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