Stability of Bacillus coagulans IBRC-M 10807 and Lactobacillus plantarum PTCC 1058 in Milk Proteins Concentrate (MPC)-Based Edible Film

摘要

Controlled release of probiotic bacteria via edible films as a vehicle is a novel approach. Therefore, in this study, the stability of two probiotic microorganisms, Bacillus coagulans IBRC-M 10807 and Lactobacillus plantarum PTCC 1058, were investigated in milk protein concentrate (MPC)-based edible films under different temperatures. For this purpose, effect of four factors, the probiotics (B. coagulans IBRC-M 10807 and L. plantarum PTCC 1058), glycerol concentration (6, 7.5, and 9% w/w), storage temperature (- 16, 4.5, and 25℃) and storage time (3, 5, and 7 days) was investigated in edible films prepared using 10% w/w of milk protein concentrate containing 7 Log_(10) CFU/g of probiotics. Then the viability of each probiotic bacterium as well as important characteristics of probiotic edible films: pH, moisture content, solubility, water vapor permeability, and whiteness index were evaluated for optimization. Probiotic type and glycerol concentration had a significant effect on live-cell count (p <0.05). The survival of B. coagulans spores was higher than that of L. plantarum. The optimum conditions included 9% glycerol concentration, - 16℃ and 7 day storage, in which survivability of B. coagulans and L. plantarum was 6.67 and 6.53 Log_(10) CFU/g, respectively. The overall results showed that MPC-based edible film could be a suitable carrier for probiotic bacteria to pack food stored at freezing temperatures.