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All Journal Biodiversitas Journal of Biological Diversity
EKO YULIANTO
Bidang Mikrobiologi, Pusat Penelitian Biologi, Lembaga Ilmu Pengetahuan Indonesia (LIPI), Bogor 16002.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Viability of encapsulated Lactobacillus sp. Mar 8 EVI TRIANA; EKO YULIANTO; NOVIK NURHIDAYAT
Biodiversitas Journal of Biological Diversity Vol. 7 No. 2 (2006)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d070204

Abstract

Lactobacillus sp. Mar 8 had advantages as probiotic digestive system cholesterol lowering Lactobacillus. Applying in industry, particular processing technique is necessary for gaining product that ready for marketing and consuming. Spray drying is common technique using in various food processing. High processing temperature, 100-200oC, for 3-10 second become the barrier because cells were under extreme temperature stress. Therefore, encapsulate was needed to protect the cells from those extreme conditions. Viability and survival rate of encapsulated Lactobacillus sp. Mar 8 have been investigated. The result showed that Lactobacillus sp. Mar 8 that was encapsulated by 10% skim milk has higher viability than those by 5% skim milk, namely 72.37% and 51.69% respectively. Survival rate of encapsulated Lactobacillus cells will come to zero in 41.28 years. Therefore, encapsulated Lactobacillus sp. Mar 8 may use as probiotic agent. © 2006 Jurusan Biologi FMIPA UNS SurakartaKey words: Lactobacillus sp. Mar 8, viability, spray drying, encapsulation, survival rate.
Co-Authors EVI TRIANA NOVIK NURHIDAYAT