Influence of Lactobacillus E1 on the Storage Stability in Emulsion Immobilization

A coacervation method with double emulsion strategy （w/o/w） was used to prepare immobilized Lactobacillus E1. Diatomite was chosen as the carrier for bacteria. Sodium alginate, dextrin and gelatin were used as protective solutes for the preservation of Lactobacillus E1 and their effects on the stora...

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Bibliographic Details
Published in:Journal of Wuhan University of Technology. Materials science edition 2009-02, Vol.24 (1), p.75-80
Main Authors: Sun, Xin, Chen, Xiguang, Liu, Chengsheng, Cha, Dongsu, Peng, Hongni
Format: Article
Language:English
Subjects:
Chemistry and Materials Science
Materials Science
Microbiology
乳酸菌素
功能性食品配料
延长保质期
海藻酸钠
细菌菌落总数
贮存稳定性
贮藏温度
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Summary:A coacervation method with double emulsion strategy （w/o/w） was used to prepare immobilized Lactobacillus E1. Diatomite was chosen as the carrier for bacteria. Sodium alginate, dextrin and gelatin were used as protective solutes for the preservation of Lactobacillus E1 and their effects on the storage viability during storage were discussed. The influence of storage temperature on the storage viability was also examined. The results show that high bacteria viable count over 109 cfu/g for an extended shelf life of 37 d can be achieved with 2% sodium alginate, 5% dextrin and 4% gelatin as protective solutes, at 10 ℃ of the storage temperature. This immobilized Lactobacillus E1 has potential use as functional food ingredient for both human dairy food and animal feedstuff.
ISSN:1000-2413
1993-0437
DOI:10.1007/s11595-009-1075-y