The influence of Alginat_Whey protein encapsulation on survivability of Lactobacillus casei

In this study,used of encapsulating technique to investigate its effect on survivability of probiotic bacteria.the number of viable cells (lactobasillus casei(lafti-L26)) before encapsulation with sodium alginate-whey protein concentration was 10.14- 10.30 log cfu/ml, that after encapsulation decreased to 9.38-9.44 log cfu/ml. Observation by a SEM electron microscopy showed that the beads were globular in shape after encapsulation withsodiumalginate-whey protein. Totally ,obtained results showed that encapsulation of lactobacillus casei in Alginat-Whey protein capsules,could significantly improve survivability of L.casei.(p<0.05) that the viable number of this bacteria in frozen yogurt containing encapsulated probiotic,was in the range of investigated levels by the International Dairy Federation(106-107 cfu/g).

کلیدواژه ها:

sodium alginat ، whey protein ، encapsulation ، ، electeron microscopy