title: Effects of production methods and protective ingredients on the viability of probiotic Lactobacillus rhamnosus R0011 in air-dried alginate beads.
abstract: The goal of this study was to use a microencapsulation technology to prepare air-dried concentrated cultures of Lactobacillus rhamnosus R0011. The cultures were microencapsulated in alginate beads, which were added to a growth medium to allow cell multiplication inside the matrix; the beads were recovered, dipped in protective solutions, and air-dried. The effects of fermentation technology and of the composition of the protective solutions on subsequent survival during air-drying were examined. The cells prepared under a constant pH of 6.2 had only 2.5% survival to air-drying at 25 °C when the protective solution was composed of sucrose and phosphate. Allowing the pH to drop to 4.2 during the biomass production step and using a protective medium composed of glycerol, maltodextrin, yeast extract, and ascorbate increased survival to 20%. If the ingredients of the protective medium at the beginning of drying were concentrated at a water activity of 0.96 rather than 0.98, survival during air-drying increased further to 56%. This rate was similar to that of a traditional freeze-drying process. These data suggest that applying a combination of acid and osmotic stresses to L. rhamnosus R0011 cells improves their subsequent stability during the air-drying process. Dried microencapsulated cultures having 2.6 × 1011CFU·g-1were obtained.
authors.affiliation: Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Boulevard W., Saint-Hyacinthe, QC J2S 8E3, Canada.|Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Boulevard W., Saint-Hyacinthe, QC J2S 8E3, Canada.
authors.forename: Claude P
authors.initials: CP
authors.lastname: Champagne
authors.affiliation: Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Boulevard W., Saint-Hyacinthe, QC J2S 8E3, Canada.|Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Boulevard W., Saint-Hyacinthe, QC J2S 8E3, Canada.
authors.forename: Yves
authors.initials: Y
authors.lastname: Raymond
authors.affiliation: Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Boulevard W., Saint-Hyacinthe, QC J2S 8E3, Canada.|Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Boulevard W., Saint-Hyacinthe, QC J2S 8E3, Canada.
authors.forename: Yves
authors.initials: Y
authors.lastname: Arcand
mesh_terms: D000464:Alginates / Q000737:chemistry*; D003470:Culture Media / Q000378:metabolism; D004339:Drug Compounding / Q000295:instrumentation / Q000379:methods*; D005285:Fermentation; D005612:Freeze Drying; D052201:Lacticaseibacillus rhamnosus / Q000737:chemistry* / Q000254:growth & development* / Q000378:metabolism; D050296:Microbial Viability; D019936:Probiotics / Q000737:chemistry*
chemical_list: D000464:Alginates; D003470:Culture Media
keywords: acid stress; activité de l’eau; entreposage; glycerol; glycérol; maltodextrin; maltodextrine; microencapsulation; osmotic stress; storage; stress acide; stress osmotique; water activity