title: Starch filler and osmoprotectants improve the survival of rhizobacteria in dried alginate beads.
abstract: This work deals with optimising the cell survival of rhizobacteria encapsulated in alginate beads filled with starch. Immobilisation of rhizobacteria was done by dripping alginate-starch solution mixed with rhizobacteria into a calcium solution. Beads were analysed based on matrix formulation, bacteria growth phase, osmoprotectants and nature of calcium solution. Maximum cell recovery was obtained on Raoultella terrigena grown in medium supplemented with trehalose and calcium gluconate as gelling agent. Furthermore, dried beads containing Azospirillum brasilense presented 76% of viable cells after one year of storage. The survival of rhizobacteria during the bioencapsulation process can be improved by incorporating starch on beads composition, varying the growth phase of cells and using trehalose in growth culture medium. This work provides a selection of appropriate methods to improve the surviving rate of encapsulated cells during their production and long-term storage (∼1 year at 4°C).
authors.affiliation: Département de Génie des Procédés Alimentaires, ONIRIS, Rue de la Géraudière, BP82225, 44322 Nantes Cedex 03, France. mschoebitz@gmail.com
authors.forename: Mauricio
authors.initials: M
authors.lastname: Schoebitz
authors.forename: Hélène
authors.initials: H
authors.lastname: Simonin
authors.forename: Denis
authors.initials: D
authors.lastname: Poncelet
mesh_terms: D000464:Alginates / Q000737:chemistry*; D015806:Azospirillum brasilense / Q000166:cytology / Q000254:growth & development*; D018914:Cells, Immobilized / Q000166:cytology / Q000378:metabolism; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D011309:Preservation, Biological / Q000379:methods*; D012230:Rhizobiaceae / Q000166:cytology / Q000254:growth & development*; D013213:Starch / Q000737:chemistry*
chemical_list: D000464:Alginates; D006603:Hexuronic Acids; D020723:Glucuronic Acid; D013213:Starch