ENCAPSULATION BY ELECTROSPINNING OF LIVE BACTERIA USED IN THE FOOD INDUSTRY

摘要

Electrospinning was tested as a fast and energetically favourable way to dry and encapsulate live bacteria. Bacterial suspensions with 15 % pullulan as a carrier polymer were electrospun and tested with respect to their survival. The results were compared to those of freeze drying maltodextrin based systems of the same bacteria. It turned out that the survival rates after electrospinning and freeze drying are comparable, but different for different species of bacteria. Activity of freeze dried and electrospun yoghurt bacteria was tested and compared by making yoghurt with dried and untreated cultures. A weak reduction in activity was observed, while the quality, taste and flavour of the final yoghurt appeared unaffected.