PREBIOTIC INFLUENCE OF PLANTAGO OVATA ON FREE AND MICROENCAPSULATED L. CASEIâ€“GROWTH KINETICS, ANTIMICROBIAL ACTIVITY AND MICROCAPSULES STABILITY
Keywords:Probiotics, Prebiotics, Synbiotics, Immobilization, L casei, E coli, Antimicrobial activity, Growth kinetics
Objective: To study the enhancement of antimicrobial effects of probiotic Lactobacillus casei (L. casei) both in free and immobilized form and in the presence of a natural prebiotic-Psyllium seed husk.
Methods: Arabinoxylan was isolated from Psyllium seed husk. The isolated arabinoxylan was characterized using FTIR, TLC and HPTLC method. The growth kinetics of L. casei has been studied with and without arabinoxylan extracted from Psyllium husk. The antimicrobial activity of L. casei against Escherichia coli has been determined using glucose and arabinoxylan as substrates. Zone of inhibition in the presence of arabinoxylan has been observed. The probiotic has been immobilized through microencapsulation technique and the size distribution of the microcapsules has been microscopically determined. Effects of centrifugal force and high temperature stress on the stability of microcapsules have been studied.
Results: The values of kinetic parameters, Âµmax and ks have been determined to be 0.379/h, 0.3942 g/l and 0.08127/h, 0.3094 g/l for glucose in MMRS and Basal media respectively. In the case of arabinoxylan the zone of inhibition was 14.5 mm and for glucose it was observed 13 mm. 15 g of microcapsules have been obtained from 5 ml of cellular broth. The size of microcapsules was in the range of 0.1 mm-0.55 mm in which 0.25 mm of diameter were maximum size.
Conclusion: The presence of arabinoxylan enhances the growth and antimicrobial activity of L. casei both in free and immobilized forms. The retention of probiotic cells in fortified milk under freezing condition increases in presence of arabinoxylan. The size of microcapsules follows a normal distribution.
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