Effect of quasicapsulation of probiotic culturesat the fermented milk products manufacturing

Functional food products (FFP) with probioticmicroorganisms in particular with lactobacteria(lactobacillus) are defined in the standard of 2015«Specialized and functional food products» andfurther amendment of 13.07.2017 as the productscontaining not less than 5 *107 cfu of the probioticin the daily intake. However publications describingmedical research demonstrate that in some casesprobiotic effect is mainly explained by the activityof the probiotics metabolites. In some other casesthe effect is related mainly with living probioticcultures. In this connection it is quite reasonableto study the following subject: survival of the probiotic cultures in the intestine at different ways oftheir addition to the functional food products. Theaim of the present study is: study of the comparingstability against acid and bile in the case whenprobiotic was introduces in the lyophilized format the final stages of the FFP manufacturing. Theknown methods of modeling acid- and bile-stabilityin the intestine have been taken as a base of thegeneral methodology. The experiment was carriedout at the Department of Milk and Milk ProductsTechnology of the Vologda Agricultural Academy.Repeatability was three times. The figures arederivatives of the most probable number ofmicroorganisms at inoculation of 4 parallel tubesaccording to Mac-Kredy. The data are reliable inthe conditions given and regimes applied andcorrespond to the degree of the substantiationaccording to MU 2.3.2.2.2789-10.2.3.2. The errorlimits are A= ±1,0 *101 .The results of the researchof the acid- and bile-stability of Lactobacillusacidophilus demonstrated that in the case whenbacterial preparation in the lyophilized form isadded at the end of the technological process(quasicapsulation) stability increases by 8-12 %.This is recommended to be applied if probioticeffect is connected with better survival of the culture moving in the intestine. If technological process includes further termisation (58 °С, 20 sec)the number of living Lactobacillus acidophilus cells decreases by 25-32 %. As a result the productcan be considered as a functional food productadditionally fortified with probiotic metabolite.

probiotic cultures, functional foodproducts, lactobacteria (lactobacillus), quasicapsulation