Exploration of Lactobacillus fermentum MTCC 8711 Microencapsulation by spray drying for their use as probiotic

• Published in: International journal of fermented foods Vol. 5; no. 1; p. 17
• Main Authors: Thummar, Ankur C., Ramani, Vimal M.
• Format: Journal Article
• Language: English
• Published: New Delhi New Delhi Publishers 01.06.2016
• Subjects: Bacteria; Food; Moisture content; Nitrogen; Probiotics; Seeds; Temperature
• ISSN: 2319-3549; 2321-712X
• DOI: 10.5958/2321-712X.2016.00003.X

Microencapsulation can carried out by many techniques but spray drying is promising, reliable, low cost and quick technique compare to other techniques. In many functional foods L. fermentum MTCC 8711 is used as a probiotic microorganism. Spray drying microencapsulated powder of probiotic organism increase survival rate of organism during storage; increase the shelf-life of product and micro particle optimal size increase dispersion of probiotic bacteria in final product. In this paper, we have used spray drying technique with three encapsulated material viz. 11% non-fat skimmed milk solution (SKNF 11%), 20 % non-fat skimmed milk solution (SKNF 20%) and soy milk plus 10 % maltodextrin solution (SMMD 10 %). During spray drying process inlet air temperature was 110°C, outlet air temperature was 70 °C and aspiration flow rate 70 Nm^sup 3^/h and feed pump flow rate 1ml/min were maintained. Parameter like particle size analysis (PSA) and scanning electron microscopy (SEM), moister content, water activity, acid tolerance and bile salt tolerance of L. fermentum MTCC 8711 encapsulated powder and free cell without encapsulated (control) were perform. Viable count of same organism were studied at before and after spray drying process, as well as time interval of 30 days and 60 days.