Dragoni-Rosado, Jason J.

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    Micro-encapsulación de Lactobacillus casei y el efecto sobre la supervivencia durante el procesamiento del yogurt y bajo condiciones simuladas del estómago humano
    (2014) Dragoni-Rosado, Jason J.; Orellana-Feliciano, Lynette E.; College of Agricultural Sciences; Plaza, María de Lourdes; Ponce de León, Leyda; Rivera, Aixa; Department of Food Science and Technology; Cafaro, Matías J.
    The viability of Lactobacillus casei ATCC 393 encapsulated and nonencapsulated in a calcium alginate matrix at different concentrations (1% and 2%) was evaluated. The microorganism was exposed to the yogurt conditions and the simulated conditions of the human stomach. The prepared yogurt was stored at 4°C for 28 days and samples of it were taken to assess the viability of the microorganism at days 1, 14 and 28. Viability was assessed using the techniques of serial dilutions and pour plate with the culture media MRSA (de Man, Rogosa and Sharpe Agar), which was adjusted to pH 5.7 and incubated at 15oC for 15 days. Measurements of pH, titratable acidity, viscosity and yogurt microscopy were performed during this investigation. Also, a sensory analysis was performed to determine whether people could identify differences between the yogurt containing unencapsulated bacteria and the yogurt containing encapsulated bacteria in calcium alginate. The viability study determined that the organism tends to have a higher count of CFU / g when is unencapsulated in comparison with the encapsulated under both conditions studied. The pH and titratable acidity measurements showed that the unencapsulated microorganism is metabolically more active than the encapsulated one. The capsules formed were irregular in shape with an average size of 670μm that could be classified as micro-capsules. The sensory panel could not find differences between yogurt that contain 1 % alginate capsules and control. Lactobacillus casei ATCC 393 is a highly adaptive organism, which does not require an encapsulation process to improve their viability under conditions of yogurt as well as the human stomach.