The effect of coaservation encapsulation on the survival rate of Lactobacillus acidophilus KPb1 and Lactobacillus reuteri NRRL B-14171 added in ice cream

In this study, Lactobacillus acidophilus KPb1 and Lactobacillus reuteri NRRL B-14171 were coated with 2 % alginate + 2 % Hi- maize resistant corn starch by coacervation technique. Final capsule size and releasing properties were examined; capsules and free probiotic cultures of acidification kinetics and growth cases were determined in MRS and RSM Broth. Also coated and free cultures were added in ice cream and stored at 18°C for 3 months; during storage, pH levels, acidity, viscosity and its effects on sensory properties of ice cream were investigated.According to the results, the size of capsules were between 0.5 - 1 mm; in the release test, homogenization process does not show a negative effect on the number of live microorganisms in the capsules. L. acidophilus KPb1 strain is found to be more stable than L. reuteri NRRL B-14171 strain, growth cases and acidification kinetics of L. acidophilus KPb1 and L. reuteri NRRL B-14171 capsules and free probiotic cultures were examined in MRS Broth. pH reduction ability of L. acidophilus KPb1 and L. reuteri NRRL B-14171 capsules are slower than free probiotic cultures; growth cases of L. acidophilus KPb1 and L. reuteri NRRL B-14171 capsules are found to be better than free probiotic cultures; growth cases and acidification kinetics of L. acidophilus KPb1 and L. reuteri NRRL B-14171 capsules and free probiotic cultures were examined in RSM Broth and pH reduction ability and the final pH value reached of L. acidophilus KPb1 capsules and free probiotic cultures are found to be same but pH reduction ability of L. reuteri NRRL B-14171 capsules are slower than free L. reuteri NRRL B-14171 probiotic cultures. The growth of L. acidophilus KPb1 and L. reuteri NRRL B-14171 capsules are found to be better than free probiotic cultures. L. acidophilus KPb1 and L. reuteri NRRL B-14171 capsules and free probiotic cultures were added to ice cream and viability levels were examined throughout the storage; the number of coated L. acidophilus KPb1 probiotic culture increased and free L. acidophilus KPb1, free and coated L. reuteri NRRL B-14171 decreased throughout the storage; coated and free probiotic cultures has been added in to ice cream, didn?t cause a significant change in pH and acidity; when compared with the viscosity values after storage of maximum viscosity loss occured in the control group. General appreciation of the sensory analysis before storage control group received the highest score following by L. reuteri NRRL B-14171 and L. acidophilus KPb1 free probiotic cultures respectively, L. acidophilus KPb1 capsules received the lowest score; general appreciation of the sensory analysis after storage the ice cream which contain L. reuteri NRRL B-14171 free probiotic cultures received the highest score, following by L. acidophilus KPb1 free probiotic cultures and control group respectively, L. acidophilus KPb1 capsules received the lowest score.