Open AccessViability of encapsulated Lactobacillus casei using glucomannan iles-iles and skim milk to low pH and bile salts
Author(s) -
Ngatirah
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/443/1/012006
Subject(s) - skimmed milk , glucomannan , food science , lactobacillus casei , chemistry , viability assay , biochemistry , fermentation , cell
The aim of this study was to determine the effect of glucomannan iles-iles concentration as an encapsulating agent and skim milk concentration as the protectant agent on the viability of L. casei in the encapsulation process using spray drying, and to determine its viability in low pH and bile salts. The experiment used a randomized complete block design with two factors. The first factor was the concentration of glucomannan in three levels, A1 (5%), A2 (10%), A3 (15%). The second factor was the concentration of skim milk as a protectant agent with three levels, B1 (9%), B2 (12%) and B3 (15%). The concentration of glucomannan iles-iles and skim milk had no significant effect on the cell number of L. casei . Based on the number of L. casei after the spray drying process. Decrease in viability L. casei after spray drying and stored for 3 months, about 2 log cycles. The highest viability of encapsulated L. casei cells against low pH and bile salts was obtained at 5% glucomannan concentration and 9% skim milk.