In order to improve the stability of Lactobacillus rhamnosus GG during storage, Lactobacillus rhamnosus GG was microcapsuled via complex coacervation with type B of gelatin and gum Arabic. The encapsulation efficiency of microcapsules was investigated under different processing conditions, including pH, the wall material concentration, stirring speed and number of viable bacteria added. The optimal conditions were obtained by orthogonal test based on single factor experiments using the embedding rate as the index. Meanwhile, this study also investigated the storage stability at different water activities and temperatures of Lactobacillus rhamnosus GG microcapsules using spray drying and vacuum freeze drying. The optimal conditions for preparing the microcapsules were pH=3.75; wall material concentration of 1.5%; stirring speed at 200 r/min; and the number of viable bacteria of 109 CFU. Under this optimal condition, the encapsulation efficiency was 93.21%. The viability of the microcapsules after vacuum freeze drying was 1.9 lg CFU/g higher than that of spray dried microcapsules. The storage stability studies demonstrated that the lower the water activity and the lower the temperature, the higher the cell survival. Considerably better survival was observed for vacuum freeze dried microcapsules compared to spray dried microcapsules at higher water activities, and the activity of vacuum freeze dried microcapsules was higher in any cases. The results indicated that vacuum freeze drying is an effective way to enhance storage stability for Lactobacillus rhamnosus GG microcapsules.
XU Yuqiao
,
WANG Jinhua
,
XIONG Zhi
,
FAN Fangyu
. Optimization of the preparation technology of Lactobacillus rhamnosus GGmicrocapsules by complex coacervation and the storage stability[J]. Food and Fermentation Industries, 2020
, 46(5)
: 194
-199
.
DOI: 10.13995/j.cnki.11-1802/ts.022720
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