Nâng cao chất lượng và thời gian bảo quản sản phẩm sữa lên men bằng phương pháp vi gói vi khuẩn

NÂ Chuyên ngành: -HCM : : - - MSHV: 11310634 Ngày, tháng, 1/09/1986 : 604280 I : IV (G 22/11/2013 Thúy Tp HCM, ngày tháng 12 kinh cho chân thành quý báu viên Em ô i thâ ô Lactobacillus casei Sau cho alginate (2 : 1) sát men giúp % bào lên thêm 10 ngày ; vi gói cịn o C Các i gian ABSTRACT Research objectives of this subject has trials of Lactobacillus casei encapsulation using materials with different by extrusion method After optimizing, we fermented yogurt application under two preparations are free and microencapsulated bacterial cells Then, we compare and evaluate overall quality of products, including probiotic quality Within the project, we had made specific studies and achieved some results It was determined the optimal mixture of materials is alginate and gelatin (2 : 1) When surveying quality indicators of fermented products, the obtained results show that microencapsulation was found to improve significantly the produc After 28 days of storage, the number of bacteria present in yogurt was over 81 % compared with 63 % in products with free bacterial, and in extreme conditions like simulated gastric fluid, microencapsulation helps protect bacteria better than free cells after 60 minutes Simultaneously, microencapsulation also helps increase the shelf life of product to 10 days at oC The yogurts by fermentation of microencapsulated bacterial cells are pretty good organoleptic quality , i M CL C M U NG QUAN TÀI LI U 1.1 Vi khu n lactic trình lên men m chung c a h vi khu n lactic 1.1.2 Vi khu n Lactobacillus casei c a trình lên men lactic 1.2 T ng quan v probiotic 1.2.1 Khái ni m probiotic 1.2.2 Vai trò c a probiotic ho ng ti a probiotic 1.2.4 Nh ng tiêu chí l a ch n ch ng probiotic 10 10 1.3.1 T ng quan v vi gói 10 1.3.2 Nguyên v t li u cho vi gói 13 1.3.2.1 Alginate 14 1.3.2.2 Gelatin 16 1.3.2.3 Tinh b t 17 1.3.3 Các k thu t vi gói 18 1.3.3.1 20 21 1.4 Các nghiên c c 22 1.4.1 Các nghiên c c 22 1.4.2 Các nghiên c u t c 25 T LI U 27 ii 2.1 Thi t b d ng c 27 2.2 Hóa ch t 27 2.3 V t li u 27 2.4 N u 28 b trí thí nghi m 28 2.4.2 B trí thí nghi m 29 2.4.2.1 Ho gi gi ng vi khu n L casei 29 2.4.2.2 Ki c tính sinh h c c a gi ng 29 2.4.2.3 Nghiên c u vi gói vi khu n L casei v i v t li u khác 32 2.4.2.4 Lên men s a chua b ng ch ph m vi khu n t vi gói 34 ng probiotic c a s n ph m 35 ng s n ph m 36 2.4 37 m tra s ng t bào 37 38 T QU VÀ BÀN LU N 40 3.1 Ki c tính sinh h c c a gi ng vi khu n L casei 40 gi ng MRS 40 i th vi th vi khu n 40 3.1.3 Xây d ng chu n 41 3.1.4 Kh ng 41 3.1.5 Kh a L casei 43 3.1.6 Th nghi m ho t tính catalase 44 nh danh L casei b c phân t 44 3.2 T o ch ph m vi gói vi khu n v i lo i ch t vi gói 46 iii 3.2.1 C u trúc h t vi gói 47 3.2.2 Hi u su t vi gói vi khu n L casei 49 3.3 Lên men s n ph m s a chua 51 ng probiotic c a s n ph m 53 nh s ng vi khu n 53 nh ho t tính probiotic 55 t tính bacteriocin 55 u acid 56 u mu i m t 59 ng s n ph m 61 nh giá tr pH c a s n ph m 61 ng c m quan c a s a chua 63 3.5.3 Ch tiêu vi sinh v t c a s a chua 64 3.5.4 Kh o sát th i gian b o qu n s n ph m 65 T LU N VÀ KI N NGH 67 4.1 K t lu n 67 4.2 Ki n ngh 67 TÀI LI U THAM KH O 68 72 Colonization Ability of Five Selected Strains in Humans, Applied and Invironmental Microbiology, 65 (11), p 4949-4956, 1999 42 T Mattila-Sandholm, P Myllarinen, R Crittenden, G Mogensen, R Fonden, M Saarela, Technical challenges for future probiotic foods, International Dairy Journal 12 (2002), p 3-13 43 R Vidhyalakshmi, R Bhakyaraj and R.S Subhasree, -A Review, Advances in Biological Research (3-4), p 96-103, 2009 44 Se-Jin Kim, Seung Yong Cho, Sae Hun Kim, Ok-Ja Song, II-Shik Shin, Dong Su Cha, Hyun Jin Park, Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC 43121, LWT Food Science and Technology, 41 (2008), p 493-500 45 Saeed Mirdamadi, Siavash Atashgahi, Afsaneh Rajabi, Farzaneh AzizMohseni, Mohamad Roayaei, Javad Hamedi, Cell entrapment of Lactobacillus casei subsp casei ATCC 39392 for lactic acid production, Iranian Journal of Biotechnology, (1), p 16-21, 2008 46 A Homayouni, A Azizi, M.R Ehsani, M.S Yarmand and S.H Razavi, Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream, Food Chemistry 111 (2008), p 50-55 47 Shahin Zomorodi, Asghar Khosrowshahi Asl, Sayad Mahdi Razavi Rohani and Somayieh Miraghaei, Survival of Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulated forms on Iranian white cheese produced by ultrafiltration, International Journal of Dairy Technology, 64 (1), p 84-92, 2011 48 C Iyer, M Phillips and K Kailasapathy, Release studies of Lactobacillus casei strain Shirota from chitosan-coated alginate-starch microcapsules in 73 ex vivo porcine gastrointestinal contents, Letters in Applied Microbiology (2005), 41, p 493-497 49 S Mandal, A.K Punija and K Singh, Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298, International Dairy Journal 16 (2006), p 1190-1195 50 Anil Kumar Anal and Harjinder Singh, Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery, Trends in Food Science & Technology 18 (2007), p 240-251 51 H C Okereke, O K Achi, U N Ekwenye and F A Orji, Antimicrobial properties of probiotic bacteria from various sources, African Journal of Biotechnology, 11(39), p 9416-9421, 2012 52 J Nowroozi, M Mirzaii and M Norouzi, Study of Lactobacillus as Probiotic Bacteria, Iranian J Publ Health, 33 (2), p -7, 2004 53 S Jayashree, K Jayaraman and G Kalaichelvan, Probiotic properties of the riboflavin producing Lactobacillus fermentum strain isolated from yoghurt sample, Journal of Ecobiotechnology, 2/2, p 11-16, 2010 54 A R Donthidi, R F Tester and K E Aidoo, Effect of leicithin and starch on alginate-encapsulated probiotic bateria, Journal of Microencapsulation, 27 (1), p 67-77, 2010 55 Elmira Gheytanchi, Fariba Heshmati, Bahareh Kordestani Shargh, Jamileh Nowroozi and Farahnaz Movahedzadeh, -galactosidase enzyme produced by isolated lactobacilli from milk and cheese, African Journal of Microbiology Research, 4(6), p 454-458, 2010 56 Maria G Vizoso Pinto, Charles M.A.P Franz, Ulrich Schillinger and Wilhelm H Holzapfel, Lactobacillus spp with in vitro probiotic properties from human faeces traditional fermented products, International Journal of Food Microbiology 109 (2006), p 205-214 74 57 Kasra Kermanshahi R, Fooladi J and Peymanfar S, Isolation and microencapsulation of Lactobacillus spp from corn silage for probiotic application, Iranian Journal of Microbiology, (2), p 98-102, 2010 58 Gowri Sukumar and Asit Ranjan Ghosh, Pediococcus spp A potential probiotic isolated from Khadi (an Indian fermented food) and identified by 16S rDNA sequence analysis, Africa Journal of Food Science, (9), p 597602, 2010 59 David R Snydman, The Safety of Probiotic, Clinical Infectiuos Diseases, 46 (2), p 104-11, 2008 60 Arup Nag, Kyoung-Sik Han and Harjinder Singh, Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum, International Dairy Journal 21 (2011), p 247-253 61 M Del Piano, S Carmagnola, M Ballarè, M Sartori, M Orsello, M Balzarini, M Pagliarulo, R Tari, A Anderloni, G P Strozzi, L Mogna, F Sforza and L Capurso, Is microencapsulation the future of probiotic preparations? The increased efficacy of gastro-protected probiotics, Gut Microbes, (2), p 120-123, 2011 62 Michael T Cook, Charalampopoulos, Vitaliy Production V and Khutoryanskiy evaluation and Dimitris of alginate-chitosan microcapsules as an enteric delivery vehicle for probiotic bacteria, Biomacromolecules, 12 (7), p 34-40, 2011 t Champagne bào có 1x108 phù (18,6x108/ml) 3) acid-enzymegói probiot có giú ng ngày quý 4) t a) cao, pH t m probiotic b) Streptococcus thermophilus Lactobacillus bulgaricus t c) d) vi gói thành acid lactic L(+ quan vi gói thơ y [11]: 1) giúp ic và/ gian pha chúng không tuân theo ( vi s các (acid lactic ( 1,5 o S o acid lactic 2) , sau 3) trung bình), 150 m, 500 m mm 4) pháp SEM [16] t có ch s hình thành, g dung mơi 2000 µm pháp polymer hóa polymer hóa, n 3) a) Ph Hình 5000 30 mơi, t vi Kích 200 phân phun, dung môi g ph pháp khác Mùi Ghi chú: FAX: 38367900 : : Phịng chun mơn u : : 50 gram : Theo TCVN 21.11 t (150 cfu/g)