Effect of Encapsulation on Survival of Lactobacillus Fermentum NCIM 2156 and Lactobacillus Plantarum NCIM 2083 under Temperature Stress and Storage in Food Matrix

Abstract

The objective of this study is to examine the temperature tolerance of bacterial cells and their viability after storage in the food matrix. Though probiotics are sensitive to temperature, encapsulation was used to protect the cells from various stress tolerance like temperature. For the present study Lactobacillus fermentum NCIM 2156 and Lactobacillus plantarum NCIM 2083 were selected. The bacterial cells were exposed at different temperature for different time intervals in water or oil bath, then their survivability was checked by spread plate method using MRS agar. The CFU/ml was calculated for Lactobacillus fermentum NCIM 2156 and Lactobacillus plantarum NCIM 2083 after incubation for 48 hrs at 37°C. It was observed that Lactobacillus fermentum NCIM 2156 and Lactobacillus plantarum NCIM 2083 could tolerate up to 90°C for 1 min and 100°C for 30 sec, respectively as free cells. Lactobacillus plantarum NCIM 2083 was encapsulated using alginate (3%) and the tolerance of encapsulated cells was studied. It was found that encapsulation could enhance the temperature tolerance of Lactobacillus plantarum NCIM 2083 up to 130°C for 2 min. Lactobacillus plantarum NCIM 2083 as free cells was incorporated in the orange peel jelly and their viability was checked. Synbiotic microcapsules were stored in health mix (Horlicks) for two weeks and the viability of cells in food matrix was checked after 2 weeks.