Tibetan Spiritual Mushroom Developed Microencapsulated Leavening Agent And Fermentation Products Biochemical Analysis

Starting with stablizing the bacterial phase of Tibetan kefir, this study wasconducted to develop a microencapsulated Tibetan kefir starter culture.Microcapsulation of the Tibetan kefir, high-density culturation of theintra-microencapsulated living bacteria, optimization of the fermentation procedureand analysis of the biochemical characteristics of the fermentation products werecarried out.Calcium alginate (C6H7O8Ca)n was confirmed in this study to be the wallmaterial of microencapsulation according to the physical-chemical property of wallmaterial and the Tibetan kefir were microencapsulated by liquid core microcapsulemethod. Factors influencing the microencapsulation of Tibetan kefir includingsodium alginate, CaCl2, chitosan and stirring speed were considered for thepreparation of Tibetan kefir microencapsulation. Through single factoroptimication and orthogonal experiments, the optimized preparation conditionswere: the concentration of Calcium alginate was0.6%,2.0%CaCl2, stirring speedwas of40r/min, original bacterial suspension was centrifuged for preparing the3mL bacterial suspension, chitosan concentration was0.2%, and CaCl2fixing timewas20-30min. The test of storage property on the resulting microencapsulationshowed that microencapsulation of Tibetan kefir not only stabled its bacterial phase,but also extended its storage time.The Tibetan kefir microencapsulation was high-density cultured untilintra-microencapsulation living cell density arrived at1011cfu/g, then the direct vatset (DVS) fermentation could be carried out directly. The optimized fermentationprocedure of Tibetan kefir was: the medium inoculated with5%inoculums,fermented25h at25℃with natural Tibetan kefir as starter culture; on the otherhand, when using microencapsulated Tibetan kefir as starter culture, the inoculation ratio was8%, culture temperature was25℃and culture time was25h.Based on the biochemical analysis about the fermentation products ofTibetan kefir with or without microencapsulation, the lactobacillus density wasincreased by ten folds, and the contents and types of amino acid were increased byfive folds in the fermentation products of microencapsulated compared tonon-microencapsulated Tibetan kefir.