Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate

BACKGROUND The main objectives of the paper were to study influence of immobilisation of dairy starter culture ‘Lactoferm ABY 6’ on fermentation and probiotic potential of fermented whey‐based substrate. RESULTS Fermentation with free cells takes 1.5 h less than fermentation with encapsulated cells,...

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Published in:Journal of the science of food and agriculture 2016-03, Vol.96 (5), p.1723-1729
Main Authors: Krunić, Tanja Ž, Bulatović, Maja LJ, Obradović, Nataša S, Vukašinović-Sekulić, Maja S, Rakin, Marica B
Format: Article
Language:English
Subjects:
Alginates
Alginates - chemistry
Animals
Beads
Bifidobacterium bifidum - physiology
Cattle
Cells, Immobilized - physiology
Chitosan
Chitosan - chemistry
Cultured Milk Products - analysis
Fermentation
Food science
Glucuronic Acid - chemistry
Hexuronic Acids - chemistry
Hydrogen-Ion Concentration
immobilisation
Juices
Lactobacillus - physiology
probiotic
Salt solutions
Simulation
Streptococcus salivarius - physiology
Substrates
Whey
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Summary:BACKGROUND The main objectives of the paper were to study influence of immobilisation of dairy starter culture ‘Lactoferm ABY 6’ on fermentation and probiotic potential of fermented whey‐based substrate. RESULTS Fermentation with free cells takes 1.5 h less than fermentation with encapsulated cells, but samples with encapsulated cells have better characteristics after 28 days of storage. Chitosan coating provides additional protection of cells in bile salt solution (95.86% of viable cells compared to the initial number) and simulated gastric juice (37.8% for pH 2.5) compared to the alginate beads (94.54% in bile salt solution and 36.18% in simulated gastric juice for pH 2.5). Free cells had a drastic reduction in the number of viable cells (83.0% in bile salt solution and no viable cells in simulated gastric juice for pH 2.5). CONCLUSION Samples with alginate beads and chitosan‐coated alginate beads have significantly (P < 0.05) higher viable cell count than samples with free cells, during 4 h monitoring survival at pH 2.5, pH 3.0 and 0.3% bovine bile solution. These beads can be used to improve survival of probiotic cells in fermented whey‐based beverage during storage and consummation, which improves the quality of the product. © 2015 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.7278