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Influence of Lactobacillus E1 on the storage stability in emulsion immobilization

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Abstract

A coacervation method with double emulsion strategy (w/o/w) was used to prepare immobilized Lactobacillus E1. Diatomite was chosen as the carrier for bacteria. Sodium alginate, dextrin and gelatin were used as protective solutes for the preservation of Lactobacillus E1 and their effects on the storage viability during storage were discussed. The influence of storage temperature on the storage viability was also examined. The results show that high bacteria viable count over 109 cfu/g for an extended shelf life of 37 d can be achieved with 2% sodium alginate, 5% dextrin and 4% gelatin as protective solutes, at 10°C of the storage temperature. This immobilized Lactobacillus E1 has potential use as functional food ingredient for both human dairy food and animal feedstuff.

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Authors and Affiliations

  1. College of Life Science, Ocean University of China, Qingdao, 266003, China

    Xin Sun  (孙欣), Xiguang Chen  (陈西广), Chengsheng Liu & Hongni Peng

  2. Graduate School of Biotechnology, Korea University, Seoul, 136-701, Korea

    Dongsu Cha

Authors
  1. Xin Sun  (孙欣)
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  2. Xiguang Chen  (陈西广)
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  3. Chengsheng Liu
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  4. Dongsu Cha
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  5. Hongni Peng
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Corresponding author

Correspondence to Xiguang Chen  (陈西广).

Additional information

Funded by the National Natural Science Foundation of China (No. 30670566) and the ISTCP (No. 2006DFA33150)

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Sun, X., Chen, X., Liu, C. et al. Influence of Lactobacillus E1 on the storage stability in emulsion immobilization. J. Wuhan Univ. Technol.-Mat. Sci. Edit. 24, 75–80 (2009). https://doi.org/10.1007/s11595-009-1075-y

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  • DOI: https://doi.org/10.1007/s11595-009-1075-y

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