BIO-ENCAPSULATION OF PROBIOTICS LACTOBACILLUS ACIDOPHIL US WITH POLLARD AND WHEAT FLOUR AND ITS VIABILITY DURING YOGHURT FERMENTATION



Widodo Widodo(1*), Indratiningsih Indratiningsih(2), Soeparno Soeparno(3), Endang Wahyuni(4)

(1) Department of Animal Products Technology, Faculty of Animal Sciences UGM, Jogyakarta 55281
(2) Department of Animal Products Technology, Faculty of Animal Sciences UGM, Jogyakarta 55281
(3) Department of Animal Products Technology, Faculty of Animal Sciences UGM, Jogyakarta 55281
(4) A graduate from the Dept. of Animal Products Technology UGM
(*) Corresponding Author

Abstract


A research was conducted in order to investigate the viability of bio-
encapsulated probiotics Lactobacillus acidophilus during yoghurt fermentation.
Yoghurt fermentation was prepared on pasteurized 18% of skim milk medium and
inoculated with 6% (v/v) of starters consists of Lactobacillus bulgaricus,
Streptococcus thermophillus and Luctobacillus acidophilus with the proportion of 1
: l : 1. Fermentation was carried out up to the pH reaching 4.5. Bio-encapsulation
was carried out through the formation of calciurn-alginate bead gels with the
addition of pollard or wheat flour. The result showed that bio-encapsulated
probiotics took longer time (ll hours) to get pH 4.5 compared with non-bio-
encapsulated one (9 hours). It also showed that bio-encapsulated probiotics resulted
in a higher cell viability after fermentation namely at 4.9 x 103 cells / g and at 2.3 x
107 cells / g of probiotics encapsulated with pollard and wheat flour respectively
compared with viability of 1.6 x 107 cells/g of non-encapsulated It is assumed that
alginate bio-encapsulation with addition of 2% (w/v) pollard or wheat flour enable
to maintain cells viability of probiotics. ‘


Keywords


Bio-encapsulation, probiotics, viability and fermentation

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