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izvor podataka: crosbi

Encapsulation of two fermentation agents, Lactobacillus sakei and calcium ions in microspheres (CROSBI ID 284244)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Jurić, Slaven ; Tanuwidjaja, Irina ; Mrkonjić Fuka, Mirna ; Vlahoviček-Kahlina, Kristina ; Marijan, Marijan ; Boras, Anita ; Udiković Kolić, Nikolina ; Vinceković, Marko Encapsulation of two fermentation agents, Lactobacillus sakei and calcium ions in microspheres // Colloids and surfaces. B, Biointerfaces, 197 (2021), 111387, 11. doi: 10.1016/j.colsurfb.2020.111387

Podaci o odgovornosti

Jurić, Slaven ; Tanuwidjaja, Irina ; Mrkonjić Fuka, Mirna ; Vlahoviček-Kahlina, Kristina ; Marijan, Marijan ; Boras, Anita ; Udiković Kolić, Nikolina ; Vinceković, Marko

engleski

Encapsulation of two fermentation agents, Lactobacillus sakei and calcium ions in microspheres

Alginate microspheres loaded with two fermentation active agents, calcium cations and strain LS0296 identified as Lactobacillus sakei, have been prepared and characterized. The role of calcium cation is twofold, it acts as gelling cation and as fermentation active agent. Encapsulation and the presence of calcium ions in the same compartment do not inhibit the activity of LS0296. Molecular interactions in microspheres are complex, including mainly hydrogen bonds and electrostatic interactions. In vitro calcium cations and strain LS0296 release profiles were fitted to the Korsmeyer– Peppas empirical model. The calcium cation release process is driven at first by Fickian diffusion through microspheres and then by anomalous transport kinetics. The in vitro LS0296 release process is driven by Fickian diffusion through microspheres showing a much slower releasing rate than calcium cations. The release of LS0296 strain is followed by a decrease in the pH value. Results obtained give us a new insight into complex interactions between bacterial cultures and microsphere constituents. Prepared formulations of calcium alginate microspheres loaded with LS0296 could be used as a new promising tool and a model for different starter cultures encapsulation and use in the production of fermented foods.

Alginate microspheres ; Lactobacillus sakei ; Calcium cations ; Encapsulation ; Fermentation

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Podaci o izdanju

197

2021.

111387

11

objavljeno

0927-7765

1873-4367

10.1016/j.colsurfb.2020.111387

Povezanost rada

Biotehnologija, Interdisciplinarne biotehničke znanosti, Prehrambena tehnologija

Poveznice
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