Hasiah Ayama, Punnanee Sumpavapol, and Suphichaya Chanthachum

pp. 291 - 299

Abstract

The health benefits of probiotic bacteria have been led to their increasing use in foods. Encapsulation has been
investigated to improve their survival. In this study, the selection, encapsulation and viability of lactic acid bacteria (LAB)
with probiotic properties in simulated gastrointestinal tract (GIT) condition were investigated. One hundred and fifty isolates
of LAB were obtained from 30 samples of raw cow and goat milk and some fermented foods. Nine isolates could survive
under GIT condition and only 3 isolates exhibited an antimicrobial activity against all food-borne pathogenic bacteria.
Among them, 2 isolates (CM21 and CM53) exhibited bile salt hydrolase activity on glycocholate and glycodeoxycholate agar
plates and were identified as Lactobacillus plantarum. CM53 was selected for encapsulation using 1-3% alginate and 2%
Hi-maize resistant starch by emulsion system. Viability and releasing ability of encapsulated CM53 in simulated GIT condition
was increased in accordance to the alginate concentration and incubation time, respectively.