Research Of Microencapsulation Of Lactobacillus

This paper mainly narrated about the preparation of microcapsule of lactobacillusbulgaricus. The cellulose acetate phthalate (CAP) was used as the wall material, andlactobacillus bulgaricus was enwrapped as core of the microcapsule. On the one hand,the microcapsulation can protect the lactobacillus, so the lactobacillus could live andbreed in feed of animals, and play an important part in regulation of intestine microe-cological balance; On the other hand, the microcapsulation can protect lactobacillusfrom the outside adverse environmental, extending retention period of probiotics.In order to get the microcapsule which enwraps high success ratio of lactobacil-lus, we need developed a new emulsification method which can protect the activity oflactobacillus during the spray drying process. Firstly, rapeseed oil was used as adispersion medium when water was emulsified in the initial period, the concen-tration of emulsification were: CAP:3%, Tween-20:0.05%, Span-80:2%, glutin: 1.5%,mechanical stirring speed:900r/min,and the emulsification temperature was 37.5℃.Under the optimum conditions, the lactobacillus bulgaricus microcapsule was madeby single agglomerate, and precipitated the wall with located in rapeseed oil with 50%ammonium sulfate solution; The preliminary micro-emulsion filtrated, then drawsome microcapsule from the micro-emulsion and progressing the second emul-sification, injecting a mixture with 3% CAP and 1.5% gelatin into the micro-emulsion,and keep the stirring speed 200r/min for 5 minutes, adjusting pH as 3.0 with aceticacid, then desiccating with the spray drier after 30 minutes. At last, got the prodtictof microcapsule powder.The quality of microencapsulation product was assessed by measuring the emb-edding rate, living total germ in microcapsule, and acid-tolerance ability in artificialgastric fluid, dissolved in artificial intestine fluid, storage stability and ant-heatexperiment. As the results showed that this process for the preparation ofmicroencapsulation embedded 72.4%, the concentration of alive germ in the microca-psulation was 5.53×10¹²CFU/g. Artificial stomach acid digestion one hour andmicrocapsule remain high concentration of viable germ was microencapsulation products remained high viable germ: And there was 2.18×10⁸CFU/g. There was nomicrocapsule dissolved in intestinal digestive 60 minutes. Concentration of alive germin microcapsule was 1.50×10⁸ CFU/g, In expediting the experiment the concen-tration of being viable germ of samples was 5.11×10⁸ CFU/g after 3 hours at 50℃,the results showed that microencapsulation can improve the stability of lactobacillibulgaria.