Rawichar Chaipojjana and Suttipong Phosuksirikul and Arunsri Leejeerajumnean
Survival of Four Probiotic Strains in Acid, Bile Salt and After Spray Drying
1060 - 1063
2014
8
9
International Journal of Nutrition and Food Engineering
https://publications.waset.org/pdf/9999706
https://publications.waset.org/vol/93
World Academy of Science, Engineering and Technology
The objective of the study was to select the survival of
probiotic strains when exposed to acidic and bile salts condition. Four
probiotic strains Lactobacillus casei subsp. rhamnosus TISTR 047,
Lactobacillus casei TISTR 1500, Lactobacillus acidophilus TISTR
1338 and Lactobacillus plantarum TISTR 1465 were cultured in
MRS broth and incubated at 35ºC for 15 hours before being inoculated
into acidic condition 5 M HCl, pH 2 for 2 hours and bile salt 0.3,
pH 5.8 for 8 hour. The survived probiotics were counted in MRS agar.
Among four stains, Lactobacillus casei subsp. rhamnosus TISTR 047
was the highest tolerance specie. Lactobacillus casei subsp.
rhamnosus TISTR 047 reduced 6.74±0.07 log CFUml after growing
in acid and 5.52±0.05 log CFUml after growing in bile salt. Then,
double emulsion of microorganisms was chosen to encapsulate before
spray drying. Spray drying was done with the inlet temperature 170ºC
and outlet temperature 80ºC. The results showed that the survival of
encapsulated Lactobacillus casei subsp. rhamnosus TISTR 047 after
spray drying decreased from 9.63 ± 0.32 to 8.31 ± 0.11 log CFUml
comparing with nonencapsulated, 9.63 ± 0.32 to 4.06 ± 0.08 log
CFUml. Therefore, Lactobacillus casei subsp. rhamnosus TISTR 047
would be able to survive in gastrointestinal and spray drying condition.
Open Science Index 93, 2014