Download fulltext HTML
Sumanti, D. M., Kayaputri, I. L., Hanidah, I.- in, Sukarminah, E., & Pakel, M. M. (2017). Effect of Alginate Concentrations on Characteristics of Lactobacillus acidophilus and Their Viability. KnE Life Sciences, 2(6), 494-505. https://doi.org/10.18502/kls.v2i6.1070

https://doi.org/10.18502/kls.v2i6.1070

statistics

  • 300 Abstract Views
  • 264 PDF Views
  • 0 HTML Views

authors

  • Debby M. Sumanti
    No author data available.
  • Indira Lanti Kayaputri
    No author data available.
  • In-in Hanidah
    No author data available.
  • Een Sukarminah
    No author data available.
  • Michelle Monique Pakel
    No author data available.

Published Date

  • Nov 26, 2017

Effect of Alginate Concentrations on Characteristics of Lactobacillus acidophilus and Their Viability

KnE Life Sciences / 2nd International Conference on Sustainable Agriculture and Food Security: A Comprehensive Approach (ICSAFS) / Pages 494-505

Abstract

Lactobacillus acidophilus, a probiotic bacterium, is important bacteria for establishing a balanced intestinal microflora. The number of probiotic bacteria that must be consumed to get the benefits is about ≥107 CFU/g. Viability of L. acidophilus is generally low due to environmental conditions, storage and processing. Therefore, it is essential to maintain the number of bacteria, including the use of coating material followed by freeze drying. This microencapsulation method study aimed to determine the exact concentration of alginate in order to improve viability and attain best microcapsule characteristics by freeze drying method. A completely randomized design with 4 treatments and 4 replications was used. Alginate concentrations used were 1%, 2%, 3%, and 4% (w/v). They showed that no significantly difference on cell viability but a significant by different moisture content and yield of microcapsules. Treatment with 4% concentration was the best on generating microcapsules L. acidophilus with viability of 97.89%, water content of 3.43%, yield of 16.32%. It could also reduce resistance to pH 2.0 and bile salt 0.5% respectively 4.90 log cfu/g and 4.38%log cfu/g of total initial bacteria 4.99 log cfu/g.

 

Keywords: alginate,  microencapsulation, Lactobacillus acidophilus, viability and characteristics.

References
[1] Susanto, A. 2012. Peranan Bakteri Asam Laktat (BAL) pada Pengolahan Makanan Fermentasi. Available at: https://anthosusantho.wordpress.com/2012/03/22/ peranan-bakteri-asam-laktat-bal-pada-pengolahan-makanan-fermentasi/ (diakses 12 Maret 2015)

[2] Harmayani, E., Ngatirah, E. S. Rahayu, dan T. Utami. 2001. Ketahanan dan viabilitas probiotik bakteri asam laktat selama proses pembuatan kultur kering dengan metode freeze dan spray drying. Jurnal Teknol. dan Industri Pangan. 2:126-132

[3] Banyuaji, A., E.S. Rahayu, dan T. Utami. 2009. Viabilitas Lactobacillus acidophilus SNP 2 dalam kapsul dan aplikasinya dalam es krim. Jurnal Agritech. 29:171-176.

[4] Zuidam, N.J. dan E. Shimoni. 2010. Overview of microencapsulates for use in food products or processes and methods to make them in Zuidam NJ dan Nedovic VA (eds). Encapsulation Technologies for Active Food Ingredients and Food Processing. London: Springer.

[5] Triana, E., E. Yulianto, dan N. Nurhidayat. 2006. Uji viabilitas Lactobacillus sp. Mar 8 terenkapsulasi. Jurnal Biodiversitas. 7:114–177.

[6] Puspawati, N. N., L. Nuraida, dan D. R. Adawiyah. 2010. Penggunaan berbagai jenis bahan pelindung untuk mempertahankan viabilitas bakteri asam laktat yang di isolasi dari air susu ibu pada proses pengeringan beku. J. Teknol. dan Industri Pangan. 21:59-65.

[7] Rizqiati, H., B. S. L. Jenie, N. Nurhidayat, dan C. C. Nurwitri. 2009. Karakteristik mikrokapsul probiotik Lactobacillus plantarum yang dienkapsulasi dengan susu skim dan gum arab. Journal Animal Production. 10(3):179–187.

[8] Pyar, H. dan K. K. Peh. 2014. Characterization and identification of lactobacillus acidophilus using a rapid identification system. International Journal of Pharmacy and Pharmaceutical Sciences. 6(1): 189-193.

[9] Rahayu, E.S. dan S. Margino. 1997. Bakteri Asam Laktat: Isolasi dan Identifikasi. PAU Pangan dan Gizi. Universitas Gajah Mada. Yogyakarta.

[10] Breed, R. S., E. G. D. Murray, dan N. R. Smith. 1957. Bergey’s Manual of Determinative Bacteriology Seventh Edition. The Williiam and Wilkins Company, USA.

[11] Curran, H.R., L.A. Rogers, and E. O. Whittier. 1932. The Distinguishing Characteristics of Lactobacillus acidophilus. Research Laboratories, Bureau of Dairy Industry, United States.

[12] Lin, C.C., S. Y. Lin, dan L. S. Hwang. 1995. Microencapsulation of Squid Oil with Hydrophilic Macromolecules for Oxidative and Thermal Stabilization. J. Food Sci.60 1: 36-39.

[13] Dolly, P., A. Anishaparphin, G. S. Joseph, dan A. Khrisnan. 2011. Microencapsulation of Lactobacillus plantarum by spray freeze drying method and evaluation of survival in simulated gastrointestinal conditions. Mysore 570 020, India.

[14] Sadikin. 1993. Sumber Daya Nabati 1 Kacang-Kacangan. Gramedia Pustaka. Jakarta.

[15] Hermanza, A. 2013. Proses Vacuum Freeze Drying Ubur-Ubur dengan Menggunakan Udara Lingkungan. [Thesis]. Fakultas Teknik Mesin, Universitas Indonesia, Depok.