Development of Cell Entrapment Technology for the Improvement of Bifidobacterium Viability

Bifidobacterium의 생존력 증대를 위한 세포포집기술개발

  • Published : 1999.08.01

Abstract

Bifidobcterium spp. can provide human being with several beneficial physiological. Therefor, there has been a considerable interest in products Bifidobcterium spp. dietary supplements or as starter cultures for probiotic products that may assint in the improvement of health on the human. But indusrial applications have been limited because Bifidobcterium spp. are sensitive to acidic pH due to organic acid produced by themselves and various conditions. The objective of this study was to establish new method for improvement of Bifidobcterium viability by entrapment im calcium alginate beads. We have a plan to select the most suitable polymer through the comparison with acid tolerance oxygen tolerance and theological properties of polymer. Increase of the viable number of Bifidobcterium induced increasing acid tolerance and oxygen tolernce trough the development of entrapment technique. The 4%, 3030mm diameter) sodium alginate beads led to the best survivability under acid condition. Especially, addition of 6% mannitol, 6% glycerol or 6% sorbitol to the sodium alginate helped a beneficial effect on viability against acid, bile salt, hydrogen peroxide and cold strage. The number of viability of entrapeede cells by retreatment was 96 fold higher than non-entrapeed cells after 5 hours of storage under pH 3 acidic condition. These experimental data clearly demonstrate that a whole cell immobilization by entrapment in calcium alginate beads is an important survival mechanism enable to withstand environmental stresses as the acidic condition, hydrogen peroxide toxicity and frozen state.

Keywords

References

  1. Bifidobacteria and Their role Rasic, J. L.;J. A. Kurmann
  2. Food Tech. v.45 Bifidobacteria : Their Potential for Use in America Hughes, D. B.;D. G. Hoover
  3. Biochemistry and Physiology of Bifidobacteria Bezkorovainy, A.;R. M. Catchpole
  4. Food Tech. v.4 Laboratory-Produced Microbial Polysaccharide Has Many Potential Food Applications as a Gelling, Stabilizing, and Texturizing Agent George, R. S.;R. C.Clark
  5. Can. Inst. Food Sci. Technol. v.23 Bifidobacteria and Bifidogenic Factors Modler, H. W.;R. C. Mckellar;M. Yaguchi
  6. J. Ind. Microbiol. v.13 Increasing the Stability of Immobilized Lactococcus lactis Cultures Stored at 4℃ Claude, P. C.;G. Nancy;D. France
  7. J. Dairy Sci. v.75 Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in Ice Cream for Use as a Probiotic Food Hekmat, S.;J. Mcmahon
  8. Process Biochemistry v.12 Two-phase Dispersion Process for the Production of Biopolymer Gel Beads : Effect of Various Parameters on Bead Size and Their Distribution Audet, P.;C. Lacroix
  9. Proc. Biochem. v.31 no.3 Influence of the Immobilization Conditions on the Efficiency of α-Amylase Production by Bacillus licheniformis Dobreva, E.;V. Ivanova;A. Tonkova;E. Radulova
  10. J. Dairy Sci. v.75 Relationship between Oxygen Sensitivity and Oxygen Metabolism of Bifidobacterium species Seiichi, S. A.;Fumiaki, I. Norio;M. Hiroshi;Y. Tomako;A. Tomado;T. Mamoru
  11. Food and Biotechnol. v.4 Acid Adaptation Promotes Survival of Bifidobacterium breve against Environmental Stress Park, H. K.;J. S. So;T. R. Heo
  12. Appl. Environ. Microbiol. v.61 Trehalose and Sucrose Protect both Membranes and Proteins in Intact Bacteria during Drying Leslie, S. B.;E. Israeli;B. Lighthart;J. H. Crowe;L. M. Crowe
  13. J. Dairy Sci. v.73 Comparison of Solute-Induced Protein Stabilization in Aqueous Solution and in the Frozen and Dried states Carpenter, J. F.;J. H. Crowe;T. Arakawa
  14. J. Food Sci. v.76 Improving Survival of Culture Bacteria in Frozen Desserts by Microentrapment Sheu, T. Y.;R. T. Marshall