Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet

摘要

Lactobacillus casei Lc01 and Bifidobacterium bifidum Bb02 were loaded in 2%-alginate beads and stored at 4 degrees C for 1 month. After the storage, some technological and probiotic properties were measured on the cells released from beads. Free cells (microorganisms grown at 30-37 degrees C for 24 h and immediately used) and cells frozen with a cryoprotective agent (33% glycerol) and stored for 1 month were used as negative and positive controls, respectively.