Evaluation of Chios mastic gum as antimicrobial agent and matrix forming material targeting probiotic cell encapsulation for functional fermented milk production

摘要

Chios mastic gum (Plsada lentiscus var. chto) was evaluated as an encapsulating matrix-forming material for immobilization of the probiotic strain Laaobaclltus casel ATCC393. In addition, was assessed the antlmlcFoblal activity of resins' extracts against various clinical pathogens. The probiotic strain was to be successfully encapsulated within the mastic gum. Milk was fermented by the encapsulated biocatalyst and by firee L. casei cells for comparison reasons. C3iios mastic gum extracts showed antimicrobial effects against various microorganisms. In addition, a significant reduction of yeasts and fungi observed only in fermented milk produced by the encapsulated biocatalyst On the contrast, probiotic cell coimts were not affected by the presence of mastic gum and retained their high cell coimts (> 10~9 CFU g~(-1) during 8 weeks of storage. GCMS/SPME analysis revealed an enhanced terpene profile accompanied with exceptional organoleptic characteristics. Finally, it is concluded that beneficial synergies between resins antimicrobial properties and bioactive components Uke probiotic bacteria supplied a novel safety- and health-promoting fermented milk.