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Animal Nutrition and Feed Technology
Year : 2022, Volume : 22, Issue : 1
First page : ( 55) Last page : ( 65)
Print ISSN : 0972-2963. Online ISSN : 0974-181X.
Article DOI : 10.5958/0974-181X.2022.00005.1

Development and comparative evaluation of microencapsulated and lyophilized probiotic Lactobacillus acidophilus under In vitro conditions

Kala A.*, Kumar M.G.R., Chaudhary L.C., Agarwal N.

Animal Nutrition DivisionICAR-Indian Veterinary Research InstituteIzatnagar-243122, India

*Corresponding author: anjukalavet2002@gmail.com

Online Published on 21 July, 2022.

Abstract

Kala, A., Kumar, M.G.R., Chaudhary, L.C. and Agarwal, N. 2022. Development and comparative evaluation of microencapsulated and lyophilized probiotic Lactobacillus acidophilus under in vitro conditions Animal Nutrition and Feed Technology, 22: 55–65.

The present study was conducted to develop the sodium alginate microcapsules with (SAS) or without starch (SA) and lyophilized (LYO) form of L. acidophilus NCDC15 as a probiotic product, and their evaluation in terms of storage viability and tolerance under simulated gastrointestinal conditions. The probiotic products were evaluated for viability under gastric acidic and alkaline intestinal pH using simulated gastric juice and simulated intestinal juice for exposure time of upto120 minutes and 180 minutes respectively. There was negligible reduction in viability of SA and SAS, whereas LYO and free cells experienced drastic decrease in viability. The shelf life of all the products (SA, SAS, LYO) under storage at 4°C and room temperature were evaluated by estimating CFU at weekly interval for first month and at fortnight interval thereafter to a period till the count of probiotics decreased below 106 CFU. All the products had improved shelf life of more than three months, at 4°C, with SA, SAS and LYO probiotic forms having shelf life of 18, 18, 34 wk respectively, whereas at room temperature, shelf life was 16, 16 and 32 wks, respectively. The coating of probiotic using sodium alginate and chitosan improved the tolerance of probiotic to harsh conditions in gut over longer periods of exposure as compared to free or lyophilized cells.

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Keywords

Lyophilization, Microencapsulation, Probiotic, Simulated gastric juice, Simulated intestinal juice.

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