Selection of Microencapsulation Method to Improve Antimicrobial Agents Production by Some Lactobacillus Species and Propionibacterium thoenii in Dairy Products

摘要

THE AIM of this research is to select the agreeable encapsulation method to improve antimicrobial production from Lactobacillus acidophilus, Lactobacillus reuteri, Lactobacillus rhamnosus and Propionibacterium thoenii. The effect of different organicacid concentrations (1 and 2 vv/v), different pH values (3, 4, 5, 6. 7 and 8), different temperature degrees (0, 7, 25, 37 and 45°C) and storage temperature on viability of encapsulated bacteria were investigated. Also, the efficiency of microencapsulated methods (alginate + NaCl, alginate + oil and k-carrageenan) on enhancement of antimicrobial production were studied. Microencapsulation with alginate + NaCl offered greater production in extreme conditions (low pH, low temperature and in the presenceof organic acids). In addition, this method was more effective against pathogenic bacteria by enhancement of antimicrobial production, thus it may be effectively used to increase the safety and the shelf- life of dairy products.