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J. Microbiol. Biotechnol. 2001; 11(3): 376-383

Published online June 28, 2001

Copyright © The Korean Society for Microbiology and Biotechnology.

Improvement of the Stability of Lactobacillus casei YIT 9018 by Microencapsulation Using Alginate and Chitosan

Sun-Mo Koo , Young-Hee Cho , Chul-Sung Huh 1, Young-Jin Ba다 1 and Ji-Yong Park 1

Department of Biotechnology and Bioproducts Research Center Yonsei University Seoul 120-749 Korea, 1Korea Yakult R&D Center 418-12 Komae-ri Kiheung-eup Yongin-si Kyunggi-do 449-900 Korea

Abstract

Lactobacillus casei YIT 9018 was microencapsulated within alginate or alginate/chitosan double membrane using an air atomizer. Microbiological analysis revealed that the viability of encapsulated L. casei in gastric juice, hydrogen peroxide, and pepsin was 2-3 log cycle higher than that of the nonencapsulated cell. However, the encapsulated cells did not show a signifciant increase in survival when subjected to in virto high acid and 0.6% bile salt condition. Alginate-encapsulated, alginate/chitosan-encapsulated, and nonencapsulated cells were stored at different temperatures eencapsulated cells showed similar stability at $4^{\circ}C$. However, at $22^{\circ}C$, the alginate/chitosan-encapsulted cell was the most stable.

Keywords: Microencapsulation, Lactobacilluscasei, alginate, chitosan, storagestability