Contribution from the Missouri Agricultural Experiment Station. Journal Series No. 11,671. This research was supported by the National Dairy Promotion and Research Board and by Midland United Dairy Industry's Association.
Microentrapment of Lactobacilli in Calcium Alginate Gels
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 58, Issue 3, pages 557–561, May 1993
How to Cite
SHEU, T. Y. and MARSHALL, R. T. (1993), Microentrapment of Lactobacilli in Calcium Alginate Gels. Journal of Food Science, 58: 557–561. doi: 10.1111/j.1365-2621.1993.tb04323.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- MS received 5/16/92; revised 9/21/92; accepted 10/12/92.
- calcium alginate;
A procedure was developed to entrap culture bacteria using a two-phase (water/oil) system. It consisted of 3% sodium alginate mixed with microbial cells and suspended in an oil bath containing 0.2% Tween 80. While stirring at 200 rpm, calcium chloride (O.OSM) solution was added to break the water/oil emulsion and form calcium alginate gel. The calcium alginate beads containing microbial cells had mean diameters of 25–35 μm (range S-100 μm). The entrapped microbial cells were released completely from the drop shaped beads by gentle shaking in 0.lM phosphate solution (pH 7.5) for 10 min. About 40% more lactobacilli survived freezing of ice milk when they were entrapped in calcium alginate than when they were not entrapped.