title: Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product.
abstract: This paper proposes the microencapsulation into alginate beads of 4 isolates of lactic acid bacteria (Lactobacillus spp.), previously isolated from pork meat. First, the beads were studied in relation to the encapsulation yield (EY), kinetic of cell release in a structured system, and survival throughout bead storage at 4 °C. EY was 93-96% and the survival of the encapsulated microorganisms was variable, with two isolates showing a bacterial population of 6.1-6.9 log cfu/g after 35 days under refrigerated conditions. Thereafter, the paper addressed a preliminary validation in a meat model system, containing salt, nitrites and nitrates, lactose, pepper, and then in a commercial preparation of pork meat. For the validation in pork meat, free cells were used as controls. Cell released from beads were able to achieve a significant acidification; in particular, after 7 days they showed the same results of free cells.
authors.affiliation: Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
authors.forename: Maria Rosaria
authors.initials: MR
authors.lastname: Corbo
authors.affiliation: Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy. Electronic address: antonio.bevilacqua@unifg.it.
authors.forename: Antonio
authors.initials: A
authors.lastname: Bevilacqua
authors.affiliation: Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
authors.forename: Barbara
authors.initials: B
authors.lastname: Speranza
authors.affiliation: Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
authors.forename: Barbara
authors.initials: B
authors.lastname: Di Maggio
authors.affiliation: Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
authors.forename: Mariangela
authors.initials: M
authors.lastname: Gallo
authors.affiliation: Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
authors.forename: Milena
authors.initials: M
authors.lastname: Sinigaglia
mesh_terms: D000464:Alginates / Q000737:chemistry*; D000818:Animals; D018914:Cells, Immobilized; D005285:Fermentation; D005503:Food Additives / Q000737:chemistry*; D061353:Food Storage; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D007558:Italy; D007700:Kinetics; D048191:Lactiplantibacillus plantarum / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D050296:Microbial Viability; D008863:Microspheres; D008954:Models, Biological; D019936:Probiotics / Q000302:isolation & purification / Q000378:metabolism; D012034:Refrigeration; D034421:Sus scrofa
chemical_list: D000464:Alginates; D005503:Food Additives; D006603:Hexuronic Acids; D020723:Glucuronic Acid
keywords: Acidification; Alginate; Beads; Lactic acid bacteria; Release; Structured system