Preparation of a probiotic dietary adjunct : Encapsulation of bifidobacteria in gum arabic and skim milk by low-temperature spray-drying
碩士 === 國立臺灣大學 === 食品科技研究所 === 88 === Bifidobacteria possesses the probiotic effects including maintenance of intestinal normal microflora, activation of immune system and increasing the digestibility of milk products. In this study, bifidobacteria were microencapsulated in skim milk or gum arabic by...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/03683756358900319589 |
| Summary: | 碩士 === 國立臺灣大學 === 食品科技研究所 === 88 === Bifidobacteria possesses the probiotic effects including maintenance of intestinal normal microflora, activation of immune system and increasing the digestibility of milk products. In this study, bifidobacteria were microencapsulated in skim milk or gum arabic by low temperature spray drying. Susceptibility of the microencapsulated bifidobacterium to stimulated gastric juice and bile solution as well as their stability during storage was examined.
After spray drying, it was noted that B. longum B6 has the highest survival rate among the five bifidobacterium strains tested. Further study with B. longum B6 and B. infantis CCRC14633 revealed that the survival rate of the test organism was higher with skim milk（10%）than gum arabic（10%）as the microencapsulants. Increasing the concentration of gum arabic or raising the outlet temperature during spray drying resulted in the reduced survival rate. Microencapsulation with gum arabic or skim milk reduced the susceptibility of test organisms to stimulated gastric juice（pH 2.0）and bile solution（2.0%）. Gum arabic exerted more marked effect than skim milk on increasing the resistance of the encapsulated bifidobacterium to acid. While the former was less effective than the letter on increasing the resistance of test organisms to bile salt. Bifidobacteria survived better at 4℃ than at 25℃. Additions of deoxidant and desiccant to the containers increased the survival of bifidobacterium during storage. Keeping in the deoxidant and desiccant containing glass bottle, a survival rate of ca 70.62% with a population reduction of ca 0.15 Log cfu/g was noted for the skim milk-microencapsulated B. longum B6 after a 42-day storage at 4℃.
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