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Process standardization for alginate encapsulation of potentially probiotic Pediococcus pentosaceus DM101
Rappai, J., Beena, A.K., James, L. and Aparna, S.V.

doi: https://doi.org/10.51966/jvas.2021.52.2.196-199

Journal of Veterinary and Animal Sciences.2021.52 (2): 196-199.

Author Details

Jithu Rappai: M. Tech scholar, Department of Dairy Microbiology, College of Dairy Science and Technology, Mannuthy, Thrissur, Kerala-680651, Kerala Veterinary and Animal Sciences University, India.

A.K. Beena: Professor and Head, Department of Dairy Microbiology, College of Dairy Science and Technology, Mannuthy, Thrissur, Kerala-680651, Kerala Veterinary and Animal Sciences University, India.

Ligimol James: Assistant Professor, Department of Dairy Microbiology, College of Dairy Science and Technology, Mannuthy, Thrissur, Kerala-680651, Kerala Veterinary and Animal Sciences University, India.

V. Aparna Sudhakaran:

Assistant Professor, Department of Dairy Microbiology, College of Dairy Science and Technology, Mannuthy, Thrissur, Kerala-680651, Kerala Veterinary and Animal Sciences University, India.

Article History

Received: 23.12.2020 Accepted: 26.01.2021 Published online: 01.06.2021

Corresponding author: A.K. Beena Email ID: akbeena@kvasu.ac.in,  Ph: 9446293686

Citation: Rappai, J., Beena, A.K., James, L. and Aparna, S.V. 2021. Process standardization for alginate encapsulation of potentially probiotic Pediococcus pentosaceus DM101. J. Vet. Anim. Sci. 52(2): 196-199. https://doi.org/10.51966/jvas.2021.52.2.196-199



Abstract


The main objective of this study was to standardise the procedure for encapsulation of potentially probiotic breast milk isolate Pediococcus pentosaceus DM101 using sodium alginate by extrusion method. The encapsulation parameters were optimized by comparing the encapsulation efficiency obtained with varying concentration of sodium alginate (0.5, 1.0, 1.5 and 2.0%), calcium chloride (0.05, 0.1 and 0.2M) and gelling time (5, 10, 20 and 30 minutes). Encapsulation efficiency was ascertained by finding the survival percentage after exposing the encapsulated cells to acid stress (pH 2.0 for 3h). Encapsulation carried out using two per cent sodium alginate and 0.1M CaCl2 following 20 min gelling time was found to confer maximum protective effect. Encapsulation efficiency of alginate beads prepared under optimized conditions was found to be 81.37±2.44 per cent. The results endorse alginate encapsulation as a means to confer a protective shielding effect thereby facilitating effective probiotic delivery.

Key-words: Probiotic, Optimization, Sodium alginate, Pediococcus pentosaceus