Lactobacillus casei cell immobilization on fruit pieces for probiotic additive, fermented milk and lactic acid production
Introduction
Nowadays, a new trend is the development of novel fermented milks, which contain microorganisms, called probiotics such as Lactobacillus acidophilus, Lactobacillus casei, and others. Probiotic lactic acid bacteria act beneficially in human health, and therefore, a wide variety of lactic acid bacteria strains are available to consumers in both traditional fermented foods and in supplement form [1], [2]. Generally, the production of probiotic foods that will contain specific probiotic strains at suitable levels of viable cells during their shelf life is a technological challenge [3].
The shelf life of probiotics should be controlled in order to manufacture products with adequate live bacteria (at least 107 CFU/g) to obtain the health promoting benefits of probiotic cultures [4].
The viability of probiotic bacteria can be improved by methods such as immobilization, appropriate selection of acid, and bile resistant strains, use of oxygen impermeable containers, stress adaptation, and others [2].
Lactic acid is also an important chemical used in a wide variety of applications, being used primarily in the food industry as an acidulant, preservative, and for the production of emulsifying agents [5].
Lactobacillus casei cells have been immobilized in some supports for lactic acid production. Agar was more effective than polyacrylamide for L. casei entrapment for lactic acid production from whey [6]. Also, calcium pectate gel and chemically modified chitosan beads were used as supports for L. casei cell immobilization [7]. Alginate has so far been a popular matrix for immobilization of lactic acid bacteria [8], [9], [10], [11]. Other supports used for immobilization include porous foam glass particles [12], ceramic beads or porous glass [13], poraver beads [14], and gluten pellets [15].
However, cell immobilization on a food-grade support is essential for food production. In addition, aroma and taste play a significant role in customer acceptance.
Apple [16], [17] and quince pieces [18], [19] have been proposed as immobilization supports of yeast strains for room- and low-temperature wine-making. Apple and quince pieces are of food-grade purity, cheap, and abundant in nature, acid resistant supports, while the immobilization technique is simple and easy and showed high operational stability and a significant increase in productivity in alcohol production. The products (wine) were of very good quality with a distinctive aromatic potential. In addition, apple pieces proved to be very effective supports for the survival of apple-immobilized yeast cells, as the immobilized biocatalyst was able to reactivate after storage of 120 days [20].
In order to increase probiotic viability, production of apple and quince pieces supported L. casei is necessary due to the suitability of the supports as food ingredients. The produced biocatalysts have to be also examined for their suitability for lactic acid production. Therefore, the aims of this investigation were the increase of probiotic viability through fruit supported probiotic organism and use of the produced biocatalysts for lactic acid production.
Section snippets
Materials and methods
Lactobacillus casei isolated from a commercial dairy product was used in the present study. It was grown on synthetic medium containing (%, w/v): yeast extract 0.5%, K2HPO4 0.1%, (NH4)2SO4 0.1%, MgSO4·7H2O 0.5%, and lactose 2% in distilled water. This medium was sterilized at 121 °C for 15 min. Flasks were incubated at 37 °C without agitation.
Whey was produced in the laboratory after milk coagulation using the enzyme rennet. It had a pH 6.4–6.6 and contained 50 g lactose/l.
Results and discussion
The experimental part of this investigation was organized in order to show (i) cell immobilization of L. casei on fruit pieces; (ii) survival of fruit pieces supported L. casei; and (iii) efficiency of the produced biocatalysts in probiotic fermented milk and lactic acid production.
Lactobacillus casei cells were immobilized on apple and quince pieces separately and then 15 successive whey fermentation batches for each immobilized biocatalyst were carried out at 30, 37, and 45 °C.
In order to
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