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Modified alginate and chitosan for lactic acid bacteria immobilization
Author(s) -
LeTien Canh,
Millette Mathieu,
Mateescu MirceaAlexandru,
Lacroix Monique
Publication year - 2004
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1042/ba20030158
Subject(s) - chitosan , succinylation , lactobacillus rhamnosus , chemistry , bacteria , lactic acid , acylation , acetic acid , glucuronic acid , chromatography , lactobacillus , biochemistry , polysaccharide , amino acid , biology , lysine , catalysis , fermentation , genetics
Beads with enhanced‐stability acid media, which were based on alginate and chitosan functionalized by succinylation (increasing the anionic charges able to retain protons) or by acylation (improving matrix hydrophobicity), were developed for immobilization of bacterial cells. Beads (3 mm diameter) formed by ionotropic gelation with CaCl 2 presented good mechanical characteristics. After 30 min incubation of viable free Lactobacillus rhamnosus cells in simulated gastric fluid (pH 1.5), we noticed that the level of viable bacteria was undetectable. Bacterial immobilization in native‐alginate‐based beads generated a viable‐cell count of 22–26%, whereas, when entrapped in succinylated alginate and chitosan beads, the percentage of viable cells was of 60 and 66%, respectively. Best viability (87%) was found for bacteria immobilized in N ‐palmitoylaminoethyl alginate, which affords a high protective effect, probably due to long alkyl pendants that improve the beads' hydrophobicity, limiting hydration in the acidic environment.