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Microbiology and Biotechnology Letters

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Bioactive Compounds / Food Microbiology  |  Food Biotechnology

Microbiol. Biotechnol. Lett. 2019; 47(2): 211-219

https://doi.org/10.4014/mbl.1810.10023

Received: November 6, 2018; Accepted: December 4, 2018

Evaluation of Microencapsulated Local Isolates Lactobacillus casei 97/L3 and Lactobacillus delbrueckii 94/L4 for Improved Probiotic and Yogurt Starter Culture Application

Denny Juvi , Sthefanie , Marcelia Sugata , Lucy Jap *, Danish Andrian , Denny Rizkinata , Michelle and Tjie Jan Tan

Universitas Pelita Harapan, Indonesia

The effect of microencapsulation on previously isolated Lactobacillus delbrueckii 94/L4 as starter culture for yogurt, and Lactobacillus casei 97/L3 as a probiotic candidate was investigated. Preliminary results showed that L. delbrueckii 94/L4 exhibited tolerance to bile, unlike L. casei 97/L3. Freeze drying significantly (p < 0.05) reduced the viability of both isolates by log 0.71−2.70. Although microencapsulation preserved the viability of L. casei 97/L3 cells exposed to simulated gastrointestinal tract conditions for 120 min, it did not impart significant (p < 0.05) protection against loss of viability during the first 30 min of exposure. Conversely, microencapsulated L. delbrueckii 94/L4 with the addition of Streptococcus thermophilus 24/S1 as starter culture was successfully incorporated into milk to form yogurt, yielding a significantly (p < 0.05) improved product quality.

Keywords: Lactobacillus casei, Lactobacillus delbrueckii, microencapsulation, probiotic, starter culture

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