Encapsulation of probiotic bacteria with alginate-starch and evaluation of viability in storage conditions and in food

Lactobacillus acidophilus KPb4b and Lactobacillus rhamnosus KPb7 bacteria were selected as potential strains for probiotic food development after determining their 16S rRNA sequence and molecular diagnosis. These strains were microencapsulated with 1.5% alginate, 1.5% manucol and 1.5% alginate mixed with 0.5% starch. Coating process was made by using emulsion electrostatic vibration technique with Nisco modular microencapsulation unit Var A. The obtained capsules were between 370 mu m and 404 mu m in size. Storage stability was determined at temperatures of +24 degrees C, +5 degrees C and -18 degrees C. In addition, the stability of microcapsules was investigated in a model food environment. In terms of storage stability, storing at -18 degrees C was found to damage the structure of microbeads. It was determined that storage at +5 degrees C with alginate + starch capsules was the most appropriate temperature and coating material to maintain the viability of the bacteria.