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Evaluation of Microencapsulated Local Isolates Lactobacillus casei 97/L3 and Lactobacillus delbrueckii 94/L4 for Improved Probiotic and Yogurt Starter Culture Application

The demand for food containing probiotics or dairy products fermented with starter culture have been growing due to the continuous reports on their valuable effects to health and sensory preference [1, 2]. Common species that were identified as probiotics or starter culture belonged to the Lactobacillus and Bifidobacterium genera [3]. Nevertheless, other specific strains of the Bacillus, Enterococcus, Escherichia coli, Leuconostoc, Streptococcus, Pediococcus, and Saccharomyces genera were claimed to impose benefit to consumers' wellbeing and fitness as well [4]. One of the prerequisite for probiotics to be effective in host, is that the microorganisms need to withstand the harsh condition along the GI tract reaching and colonizing the small intestine, where nutrients are being absorbed. These microorganisms need to sustain their viability throughout storage as well as withstanding the harsh condition of the GI tract upon consumption [5]. The convenience of storing whilst keeping the microorganism viable was reported to be achievable through microencapsulation which resulted in dried form of probiotic bacteria [6, 7]. Besides, microencapsulation confers protections of the embedded microorganisms along the GI tract, promoting their colonization [8]. This study was conducted to support the local market of starter cultures and probiotics in Asia for fermented products as the existing cultures were highly dependent on imports [9]. The aim of this study was to assess the propensity of two different Lactobacillus species: Lactobacillus casei 97/L3 and Lactobacillus delbrueckii 94/L4, The effect of microencapsulation on previously isolated Lactobacillus delbrueckii 94/L4 as starter culture for yogurt, and Lactobacillus casei 97/L3 as a probiotic candidate was investigated. Preliminary results showed that L. delbrueckii 94/L4 exhibited tolerance to bile, unlike L. casei 97/L3. Freeze drying significantly (p < 0.05) reduced the viability of both isolates by log 0.71−2.70. Although microencapsulation preserved the viability of L. casei 97/L3 cells exposed to simulated gastrointestinal tract conditions for 120 min, it did not impart significant (p < 0.05) protection against loss of viability during the first 30 min of exposure. Conversely, microencapsulated L. delbrueckii 94/L4 with the addition of Streptococcus thermophilus 24/S1 as starter culture was successfully incorporated into milk to form yogurt, yielding a significantly (p < 0.05) improved product quality.