Optimization of Culture Conditions and Encapsulation of Lactobacillus fermentum YL-3 for Probiotics

가금류 생균제 개발을 위한 Lactobacillus fermentum YL-3의 배양조건 최적화 및 캡슐화

  • Kim, Kyong (Department of Food Science and Technology, Chungbuk National University) ;
  • Jang, Keum-Il (Department of Food Science and Technology and Research Center for Bioresource and Health, Chungbuk National University) ;
  • Kim, Chung-Ho (Department of Food and Nutrition, Seowon University) ;
  • Kim, Kwang-Yup (Department of Food Science and Technology and Research Center for Bioresource and Health, Chungbuk National University)
  • 김경 (충북대학교 식품공학과) ;
  • 장금일 (충북대학교 식품공학과 및 생물건강산업개발연구센터) ;
  • 김정호 (서원대학교 식품영양학과) ;
  • 김광엽 (충북대학교 식품공학과 및 생물건강산업개발연구센터)
  • Published : 2002.04.01


This experiment was performed to improve the stability of Lactobacillus fermentum YL-3 as a poultry probiotics. The culture conditions that improve acid tolerance of L. fermentum YL-3 were investigated by changing several factors such as medium composition, temperature, anaerobic incubation and culture time. Also, L. fermentum YL-3 was encapsulated with alginate, calcium chloride and chitosan. The stable culture conditions of L. fermentum YL-3 were obtained in anaerobic incubation using MRS media without tween 80 for 20 hour at $42^{\circ}C$. The capsule after treatment with 1% chitosan was formed close membrane by a bridge bond. Immobilization of L. fermentum YL-3 in capsule was observed by confocal laser scanning microscopy, and cell viability was $2.0{\times}10^9\;CFU/g$ above the average. L. fermentum YL-3 capsule after acid treated at pH 2.0 for 3 hour survived about 40%, but those encapsulated with 1% chitosan survived about 65%. Survival rate of capsule stored at room temperature decreased about $2{\sim}3$ log cycle during 3 weeks, but viability of capsule stored at $4^{\circ}C$ during 3 weeks maintained almost $10^8\;CFU/g$ levels.


probiotics;Lactobacillus fermentum YL-3;acid tolerance;encapsulation


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