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Evaluation of Lactobacillus plantarum encapsulated with Eleutherine americana oligosaccharide extract as food additive in yoghurt

  • Food Microbiology - Research Paper
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Abstract

This study aimed to determine the survival and antibacterial activity of Lactobacillus plantarum TISTR1465 encapsulated with Eleutherine americana oligosaccharide extract. Capsules were stored at 4 °C for 0, 2, and 4 weeks. The encapsulated cells were evaluated for their survival after sequential exposure to simulated gastric and intestinal juices, then evaluated in terms of their antibacterial activity. Survival of the encapsulated cells was higher than that of free cells at weeks 2 and 4. Highest levels of viable cells were observed with encapsulation in E. americana oligosaccharide extract. No surviving free cells were found in week 4. Yoghurt prepared with encapsulated cells showed less acidification than with free cells. Antibacterial activity of L. plantarum TISTR1465 before pH neutralisation against Clostridium perfringens ATCC13124, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, and Salmonella Typhimurium ATCC13311 was higher than after pH neutralisation. Encapsulation by extrusion enhanced antibacterial activity of the cells against enteropathogenic bacteria. The antibacterial activity of encapsulated cells against Gram-positive bacteria was higher than that against Gram-negative bacteria. Results indicates that L. plantarum TISTR1465 encapsulated with E. americana oligosaccharide extract showed potential for application as a functional food additive.

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Acknowledgments

We thank Natural Product Research Center of Excellence, Prince of Songkla University, for providing E. americana oligosaccharide extract. We acknowledge Peter Charge, George William Gibson, and Associate Professor Dr. Seppo Karrila for assistance with manuscript preparation.

Funding

This research has been supported by Research Fund of Songkhla Rajabhat University, Fiscal Year 2016.

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Authors and Affiliations

  1. Program of Biology and Applied Biology, Faculty of Science and Technology, Songkhla Rajabhat University, Muang, Songkhla, 90000, Thailand

    Atchara Nuphet Phoem, Aida Mayiding & Fatimoh Saedeh

  2. Department of Sciences and Agricultural Technology, Faculty of Science and Industrial Technology, Prince of Songkla University, Suratthani Campus, Muang, Suratthani, 84000, Thailand

    Patima Permpoonpattana

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  1. Atchara Nuphet Phoem
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  2. Aida Mayiding
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Correspondence to Atchara Nuphet Phoem.

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Phoem, A.N., Mayiding, A., Saedeh, F. et al. Evaluation of Lactobacillus plantarum encapsulated with Eleutherine americana oligosaccharide extract as food additive in yoghurt. Braz J Microbiol 50, 237–246 (2019). https://doi.org/10.1007/s42770-018-0017-2

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  • DOI: https://doi.org/10.1007/s42770-018-0017-2

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