Improvement of Viability of Lactobacillus casei and Bifidobacterium longum with Several Encapsulating Materials using Extrusion Method

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dc.contributorIndonesian Agency for Agricultural Research and Development, Ministry of Agriculture, Indonesiaen-US
dc.creatorWidaningrum, .; Indonesian Centre for Agricultural Postharvest Research and Development, Indonesian Agency for Agricultural Research and Development, Ministry of Agriculture
dc.creatorMiskiyah, .; Indonesian Centre for Agricultural Postharvest Research and Development, Indonesian Agency for Agricultural Research and Development, Ministry of Agriculture
dc.creatorIndrasti, D; Department of Food Technology, Bogor Agricultural University
dc.creatorHidaya, HC; Department of Food Technology, Bogor Agricultural University
dc.date2019-01-17
dc.date.accessioned2019-10-09T09:39:24Z
dc.date.available2019-10-09T09:39:24Z
dc.descriptionLactobacillus casei and Bifidobacterium longum are probiotics commonly applied as dry starter for food system. Drying process in the production of dry starter can reduce the number of probiotics, therefore they are necessary to be encapsulated. Aim of this research was to obtain best encapsulating material for both probiotics. Encapsulation technique used in this research was extrusion with maltodextrine-alginate, sago starch-alginate, corn starch-alginate, and control of treatment skim milk-alginate (w:w) as encapsulating materials.  The four encapsulating materials significantly affected the value of viability, encapsulation efficiency, number of cell in wet beads and dry beads, number of survival cell during drying process, and number of survival encapsulated cell in simulated acid and bile salt conditions. Based on viability of L. casei and B. longum, beads matrix characteristic, number of cell in wet beads and dry beads, and number of survival cells during drying process, maltodextrine-alginate was better than sago starch-alginate and corn starch-alginate, but was not as good as skim milk-alginate (control of treatment) as encapsulating material. Viability (number) of L. casei and B. longum in dry beads of maltodextrine-alginate were 4.69±0.08 log CFU/g and 5.32±0.21 log CFU/g, while number of L. casei and B. longum in dry beads of skim milk-alginate were higher 5.08±0.07 log CFU/g and 6.20±0.16 log CFU/g. L. casei more resistant than B. longum against acidic (low pH) environment. In the presence of 0.3% bile salt, L. casei and B. longum encapsulated with skim milk-alginate increased as much as 2.75±0. 02 and 1.61±0.04 log cycles, respectively.en-US
dc.formatapplication/pdf
dc.identifierhttp://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/1547
dc.identifier10.14334/jitv.v23i4.1547
dc.identifier.urihttp://124.81.126.59/handle/123456789/7513
dc.languageeng
dc.publisherIndonesian Center for Animal Research and Development (ICARD)en-US
dc.relationhttp://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/1547/1613
dc.rightsCopyright (c) 2019 Indonesian Journal of Animal and Veterinary Sciencesen-US
dc.sourceJurnal Ilmu Ternak dan Veteriner; Vol 23, No 4 (2018): DECEMBER 2018; 189-201en-US
dc.source2252-696X
dc.source0853-7380
dc.subjectencapsulation, extrusion, probiotics, cell resilience, viabilityen-US
dc.titleImprovement of Viability of Lactobacillus casei and Bifidobacterium longum with Several Encapsulating Materials using Extrusion Methoden-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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