RESUMO
The aim of this work was to develop a standard quantitative method to measure the acid tolerance of probiotic cells when exposed to a simulated gastric fluid. Three model strains of different cell concentrations were exposed to a standard simulated gastric fluid of fixed volume. The fluid pH ranged from pH 1.5 to 2.5. In general, the death kinetics followed an exponential trend. The overall death constant, k (d), for all strains was found to be in a power relationship with the pH value and the initial cell concentration, and it can be expressed as k(d)=k(AII) (pH(-9.0)N(0)(-0.19)) where k (AII) is defined as the acid intolerance indicator and N (0) is the initial cell concentration (CFU/ml). This equation was validated with the experimental data with an average R (2) of 0.98. The acid intolerance of cells can be quantitatively expressed by the k (AII) values, where higher value indicates higher intolerance. In conclusion, a standard quantitative method has been developed to measure the acid tolerance of probiotic cells. This could facilitate the selection of probiotic strains and processing technologies.
Assuntos
Ácido Gástrico , Lacticaseibacillus casei , Lactobacillus acidophilus , Probióticos , Contagem de Colônia Microbiana , Humanos , Concentração de Íons de Hidrogênio , Cinética , Lactobacillus acidophilus/efeitos dos fármacos , Lactobacillus acidophilus/crescimento & desenvolvimento , Lacticaseibacillus casei/efeitos dos fármacos , Lacticaseibacillus casei/crescimento & desenvolvimento , Viabilidade Microbiana , Modelos BiológicosRESUMO
A comparative study on the stability and potential of alginate and pectin based beads for production of poultry probiotic cells using MRS medium in repeated batch fermentation was conducted. The bead cores, made of three types of materials, i.e., ca-alginate, ca-pectinate and ca-alginate/pectinate, were compared. The effect of single and double layer coatings using chitosan and core material, respectively, on the bead stability and cell production were also studied. The pectin based beads were found to be more stable than that of the alginate beads and their stability was further improved by coating with chitosan. The cell concentration in pectin based beads was comparable to that in the alginate beads. On the other hand, pectin based beads gave significantly lower cell concentration in the growth medium for the initial fermentation cycles when compared to the alginate beads. In conclusion, pectin was found to be potential encapsulation material for probiotic cell production owing to its stability and favourable microenvironment for cell growth.