Culture medium development for lactobacillus acidophilus encapsulation

Authors

  • Валентина Леонтіївна Большакова State Enterprise "Dneprstandartmetrologiya" 23 Barricade str., Dnepropetrovsk, Ukraine, 49000, Ukraine https://orcid.org/0000-0001-9212-6345
  • Наталія Вячеславівна Кондратюк Oles Honchar Dnipropetrovsk National University 72 Gagarin ave., Dnipropetrovsk, Ukraine, 49010, Ukraine https://orcid.org/0000-0003-4578-9108
  • Євген Павлович Пивоваров Kharkiv State University of Food Technology and Trade 333 Klochkovskaya str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-2687-1632

DOI:

https://doi.org/10.15587/1729-4061.2015.51333

Keywords:

encapsulation, probiotic microorganisms, Lactobacillus acidophilus, acid-base balance, food culture media

Abstract

The effect of polysaccharide thickeners - xanthan and guar gum - on the colony-forming ability of probiotic microorganisms of the species Lactobacillus acіdophilus (LA-5) was investigated. The spectrum of inorganic salts, which in the given media can be a source of free calcium ions for further Lactobacillus acidophilus encapsulation in shells based on sodium alginate was considered. According to the results of microbiological studies, it was found that the polysaccharide components do not reduce the activity of the probiotic microorganisms, and inorganic salts introduced in concentrations that provide an osmotic pressure on the Lactobacillus acidophilus cells, inhibit metabolism processes. Based on the data obtained, qualitative and quantitative composition of the medium, the components of which do not reduce the viability of microorganisms and contribute to the encapsulation process for increasing the shelf life of food products based on the systems considered was determined.

Author Biographies

Валентина Леонтіївна Большакова, State Enterprise "Dneprstandartmetrologiya" 23 Barricade str., Dnepropetrovsk, Ukraine, 49000

Deputy Head

Department for Administration, Information and External Relations

Наталія Вячеславівна Кондратюк, Oles Honchar Dnipropetrovsk National University 72 Gagarin ave., Dnipropetrovsk, Ukraine, 49010

Associate Professor, PhD

Department of Food Technology

Євген Павлович Пивоваров, Kharkiv State University of Food Technology and Trade 333 Klochkovskaya str., Kharkiv, Ukraine, 61051

Associate Professor, Doctor of Technical Sciences

Department of Food Technology

References

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Published

2015-10-15

How to Cite

Большакова, В. Л., Кондратюк, Н. В., & Пивоваров, Є. П. (2015). Culture medium development for lactobacillus acidophilus encapsulation. Eastern-European Journal of Enterprise Technologies, 5(11(77), 17–21. https://doi.org/10.15587/1729-4061.2015.51333

Issue

Vol. 5 No. 11(77) (2015): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2015 Валентина Леонтіївна Большакова, Наталія Вячеславівна Кондратюк, Євген Павлович Пивоваров

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