Division of Food Studies, Science and Technology Research Institute, Chiang Mai University , Chiang Mai , Thailand .
Int J Food Sci Nutr. 2013 Nov;64(7):862-9. doi: 10.3109/09637486.2013.799124. Epub 2013 May 24.
Alginate-coated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 was recoated with either 0.1-0.5% (w/v) alginate or 0.05-0.15% (w/v) poly-L-lysine (PLL) plus 0.2% (w/v) alginate or 5-15% (w/v) gelatin, after which they were determined for survivability in gastric or bile longan juices. The morphology of encapsulated probiotic cells illustrated that recoated beads with 0.5% alginate showed a more compact surface and a greater protective effect than other recoating materials. The recoated beads with 0.5% alginate and 0.05-0.15% PLL plus 0.2% alginate of both strains showed the highest viability in gastric longan juice. In bile longan juice, only 0.5% alginate showed the best protection for both recoated beads. When considering the storage stability, encapsulated L. acidophilus LA5 exhibited a higher viable count than those of the free cells, whereas L. casei 01 showed equivalent viability of both free and double-coated cells. Based on the impact of pressurization or pasteurization, both processed juices gave rise to equivalent survivability of the probiotic cells during storage.
用 0.1-0.5%（w/v）海藻酸钠或 0.05-0.15%（w/v）聚赖氨酸（PLL）加 0.2%（w/v）海藻酸钠或 5-15%（w/v）明胶重新包被嗜酸乳杆菌 LA5 或干酪乳杆菌 01 后，测定其在胃或胆 LONGAN 汁中的存活率。包埋益生菌细胞的形态表明，用 0.5%海藻酸钠重新包被的珠粒表面更致密，保护效果优于其他包被材料。两种菌株用 0.5%海藻酸钠和 0.05-0.15% PLL 加 0.2%海藻酸钠重新包被的珠粒在胃 LONGAN 汁中具有最高的活力。在胆 LONGAN 汁中，只有 0.5%海藻酸钠对两种重新包被的珠粒都有最好的保护作用。考虑到储存稳定性，包埋的嗜酸乳杆菌 LA5 表现出比游离细胞更高的活菌数，而干酪乳杆菌 01 则表现出游离细胞和双层包被细胞具有相同的活力。基于加压或巴氏杀菌的影响，两种加工果汁在储存过程中均使益生菌细胞具有相同的存活率。
