Influence of Micro-Encapsulated Probiotic <i>Lactobacillus acidophilus</i> R0052 on the Characteristics of Plain Yogurt
- 1 School of Animal Science, Louisiana State University Agricultural Center, Baton Rouge, USA
- 2 Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, USA
Abstract
Micro-encapsulation is a method of providing probiotic living cells with a physical barrier against adverse environmental conditions. Lactobacillus acidophilus is one of the most effective forms of probiotic bacteria and is commercially available as pure culture and encapsulated form. It is not clear whether the use of micro-encapsulated L. acidophilus will result in yogurt of a better quality compared to non micro-encapsulated L. acidophilus . The objective was to determine the influence of micro-encapsulated L. acidophilus on the characteristics of fat free plain yogurt. Yogurt mixes were pasteurized and at 37℃ were inoculated with Streptococcus thermophilus , Lactobacillus delbrueckii subsp. bulgaricus and micro-encapsulated L. acidophilus R0052 or non micro-encapsulated L. acidophilus R0052. Yogurt manufacture was replicated three times. Yogurts with micro-encapsulated L. acidophilus R0052 had significantly (P < 0.05) higher flavor scores, compared to yogurts with non micro-encapsulated L. acidophilus R0052. The L. acidophilus counts, apparent viscosity, pH and syneresis, of the yogurts with micro-encapsulated L. acidophilus R0052 were not significantly (P < 0.05) different from those of the yogurts with non micro-encapsulated L. acidophilus R0052. Use of micro-encapsulated L. acidophilus R0052 resulted in better tasting yogurts probably because of the taste imparted by the trace amounts of the micro-encapsulating material.
- G. G Reid, M. E. Sanders and H. R. Gaskins “New Scientific Paradigms for Probiotics and Prebiotics,” Journal of Clinical Gastroenterology, Vol. 37, No. 2, 2003, pp. 105-118. doi:10.1097/00004836-200308000-00004
- K. Kailasapathy and J. C. Chin, “Survival and Therapeutic Potential of Probiotics Organisms with Reference to Lactobacillus acidophilus and Bifidobacterium spp,” Immunology and Cell Biology, Vol. 78, No. 1, 2000, pp. 80-88. doi:10.1046/j.1440-1711.2000.00886.x
- P. L. Conway, “Selection Criteria for Probiotic Microorganisms,” Asia Pacific Journal of Clinical Nutrition, Vol. 5, 1996, pp. 10-14.
- A. C. Ouwehand and S. J. Salminen, 1998. “The Health Effects of Cultured Milk Products with Viable and Non-Viable Bacteria,” International Dairy Journal, Vol. 8, No. 9, pp. 749-758. doi:10.1016/S0958-6946(98)00114-9
- R. I. Dave and N. P. Shah, 1996. “Evaluation of Media for Selective Enumeration of Streptococcus, Lactobacillus delbrueckii spp. bulgaricus, Lactobacillus acidophilus, and Bifidobacteria,” Journal of Dairy Science, Vol. 79, No. 9, pp. 1529-1536. doi:10.3168/jds.S0022-0302(96)76513-X
- W. Krasaekoopt, B. Bhandari and H. Deeth, “Evaluation of Encapsulation Techniques of Probiotics for Yoghurt: A Review,” International Dairy Journal, Vol. 13, No. 1, 2003, pp. 3-13. doi:10.1016/S0958-6946(02)00155-3
- K. Sultana, G. Godward, N. Reynolds, R. Arumugaswamy, P. Peiris and K. Kailasapathy, “Encapsulation of Probiotic Bacteria with Alginate-Starch and Evaluation of Survival in Simulated Gastrointestinal Conditions in Yogurt,” International Journal of Food Microbiology, Vol. 62, No. 1-2, 2000, pp. 47-55.
- US Food and Drug Administration, “Requirements for Specific Standardized Milk and Cream: Yogurt,” 2009. http://www.accessdata.fda.gov/scripts/ cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.200
- M. E. Sanders, “Consideration for Use of Probiotic Bacteria to Modulate Human Health,” Journal of Nutrition, Vol. 130, No. 2S, 2000, pp. 384S-390S.
- Goldin and Gorbach, “The Effect of Milk and Lactobacillus Feeding in Human Intestinal Bacterial Enzyme Activity,” The American Journal of Clinical Nutrition, Vol. 39, 1984, pp. 756-761.
- C. V. Rao, M. E. Sanders, C. Indranine, B. Simi and B. S. Reddy, “Preservation of Colonic Preneoplastic Lesions by the Probiotic Lactobacillus acidophilus NCFMTM in F344 Rats,” International Journal of Oncology, Vol. 14, 1999, p. 939.