Naslov
Encapsulation of bacterial cultures Lactiplantibacillus plantarum in alginate microparticle formulations

Autori
Vinceković, Marko ; Zdolec, Nevijo ; Zelić, Hana ; Maslov Bandić, Luna ; Iveković, Damir ; Mikulec, Nataša

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Archives of Industrial Hygiene and Toxicology (Volume 73/2022, Suppl. 1, 10-18) / Kolarić, Branko ; Krivohlavek, Adela ; Bošnir, Jasna ; Šikić, Sandra - Zagreb : Institute for Medical Research and Occupational Health, Zagreb, Republic of Croatia, 2022, 41-41

Skup
4 međunarodni skup o sigurnosti hrane i kvaliteti hrane: Jedno zdravlje

Mjesto i datum
Dubrovnik, Hrvatska, 09.11.2022. - 12.11.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
autochthonous dairy cultures ; cheese ; ionic gelation method ; microscopy

Sažetak
Starter (bacterial) cultures are used in the cheese production for the purpose of acidifying milk and creating desirable sensory properties. One of the most commonly used bacterial species in cheese production is Lactiplantibacillus plantarum. In order to increase the stability and survival of bacterial cultures, the process of their encapsulation in alginate microparticle formulations is carried out, which achieves their protection and release in certain time intervals and conditions. The goal of the work was to prove that the encapsulation process of this bacterial species in alginate microparticles will ensure the appropriate number and activity of bacterial cells in the microparticles and thus enable the controlled release of components inside the microparticles during cheese production. The encapsulation process, carried out by the ionic gelation method, of the Lactiplantibacillus plantarum strain in alginate microparticles proven to be effective. After the encapsulation process, a satisfactory number and activity of Lactiplantibacillus plantarum bacterial cells was achieved in alginate microparticle formulations, therefore the obtained microparticles can be used for the controlled release of the components inside them during cheese production. The physicochemical characterization of alginate microparticles filled with Lactiplantibacillus plantarum strain was successfully performed. After the encapsulation process, the vital fraction was 9.0±0.1 log CFU/g, and such a result corresponds to the requirements of international standards for fermented products. The degree of swelling of microspheres with encapsulated cells of Lactiplantibacillus plantarum was 155.4±10.8 % and the degree of swelling of ALG/Ca microspheres was 48.7±12.21, thus confirming the expected assumption that the degree of swelling of microspheres filled with bacterial cells is higher than the degree swelling of empty microspheres. Microscopic examination confirmed the presence of short, gram-positive rods of Lactiplantibacillus plantarum within alginate microparticles. The size of the bacterial cells and the size of the prepared microspheres were determined with an optical microscope. The dynamics of the release of Lactiplantibacillus plantarum bacterial cells from the microspheres was successfully measured. Lactobacillus plantarum strain is released immediately after encapsulation (4.82±0.07 log CFU/ml). Most of it is released by the 5th day (7.65±0.05 log CFU/ml). After the 20th day, the release of the Lactobacillus plantarum strain gradually decreases until the 40th day. Based on the analysis results, it can be concluded

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija

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