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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 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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)
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