Research The Embedding Technology Of Microencapsulation For Saccharomyces Cerevisiae Boulardii

The Saccharomyces cerevisiae boulardii is a single-celled fungus belonging to the genus Saccharomyces, which can promote intestinal tract maturation, and improve intestinal function. Thus, it has been widely used in the medical treatment and feed industry. In order to increase the yeast activity and survival rate when it go through the human stomach and increase the storage stability and give full play to its probiotic effect. This method has been adopted to obtain the microcapsules that the center were yeast, outer layer of vegetable oil, whey protein, yeast microcapsules of pectin structure. We explore the concentration of WPI and pectin and the emulsifier and the speed of disperser and the conditions of spray drying. Results showed that using 8%(w/v)WPI, 2%(w/v)pectin and 2%(w/w)soy lecithin with 10000 rpm,2 min homogenization process and 114 ℃ for spray drying were best optimal preparation conditions.The survival of encapsulated and free yeast in the hydrochloric acid in gastric,bile salt, high temperature and storage stability were measured. Results showed that, the number of encapsulated yeast in gastric acid declined from initial value 8.43 log10·cfu/m L to 6.48 log10·cfu/m L for 3 h, decreased by 23.13%, while free yeast number is to below 1 log10·cfu/m L for 2 h. The encapsulated yeast number declined from initial value to 7.97 log10·cfu/m L, declined rate was 5.45% for 3h in containing pancreatic enzyme high salt environment, while the control group fell by 57.39%(p<0.05); microencapsulated yeast in under 60 ℃ after 1h, the number dropped to 6.19 log10·cfu/m L, the mortality rate was 26.74%, while free of yeast is zero after 30 min. The microencapsulated Saccharomyces cerevisiae can store 35 d. These results showed that the microcapsules have superior performance results of free yeast.In conclusion, the results illustrated that encapsulated boulardii yeast is better than free in all performance. We can improve the stability and efficiency of the yeast during the production, storage and application process when it was embedded by WPI and pectin.