Effect of Trehalose and Drying Process on the Survival of Encapsulated Lactobacillus casei ATCC 393

Abstract

Encapsulated Lactobacillus casei ATCC 393 was prepared by extrusion technology with rice shell powder and alginate followed by drying at 4°C. Drying at 4°C was beneficial to the survival of L. casei ATCC 393 compared with freeze drying. Trehalose had a positive effect on the survival of dried L. casei ATCC 393; the live cell numbers remained over 10⁷ cfu/g after 8 weeks of storage at 4°C. Survival of L. casei ATCC 393 decreased with the increase of relative humidity (from 33 to 97%) while the immobilization technique protected cells from adverse gastric conditions (pH 1.2) by the survival ratio of 89%.

Keywords:

• Capsule
• Drying
• Lactobacillus casei ATCC 393
• Survival
• Trehalose

ACKNOWLEDGEMENTS

The authors are indebted to the financial support from NSFC (No. 30670566) and the ISTCP (No. 2006DFA33150).