20.500.12556/RUL-136619 Polysaccharide hydrogels for the protection of dairy-related microorganisms in adverse environmental conditions Adverse environmental conditions are severely limiting the use of microorganisms in food systems, such as probiotic delivery, where low pH causes a rapid decrease in the survival of ingested bacteria, and mixed-culture fermentation, where stepwise changes and/or metabolites of individual microbial groups can hinder overall growth and production. In our study, model probiotic lactic acid bacteria (L. plantarum ATCC 8014, L. rhamnosus GG) and yeasts native to dairy mixed cultures (K. marxianus ZIM 1868) were entrapped in an optimized (cell, alginate and hardening solution concentration, electrostatic working parameters) Ca-alginate system. Encapsulated cultures were examined for short-term survival in the absence of nutrients (lactic acid bacteria) and longterm performance in acidified conditions (yeasts). In particular, the use of encapsulated yeasts in these conditions has not been previously examined. Electrostatic manufacturing allowed for the preparation of well-defined alginate microbeads (180–260 µm diameter), high cell-entrapment (95%) and viability (90%), and uniform distribution of the encapsulated cells throughout the hydrogel matrix. The entrapped L. plantarum maintained improved viabilities during 180 min at pH 2.0 (19% higher when compared to the free culture), whereas, L. rhamnosus appeared to be less robust. The encapsulated K. marxianus exhibited double product yields in lactose- and lactic acid-modified MRS growth media (compared to an unfavorable growth environment for freely suspended cells). Even within a conventional encapsulation system, the pH responsive features of alginate provided superior protection and production of encapsulated yeasts, allowing several applications in lacto-fermented or acidified growth environments, further options for process optimization, and novel carrier design strategies based on inhibitor charge expulsion. encapsulation polysaccharides hydrogels probiotics dairy products lactic acid bacteria lactose-fermenting yeasts enkapsulacija polisaharidi hidrogeli probiotiki mlečnokislinske bakterije kvasovke true false true Angleški jezik Slovenski jezik Članek v reviji 2022-05-12 13:14:00 2022-05-12 13:14:00 2022-09-15 04:14:05 0000-00-00 00:00:00 2021 0 0 15 str. iss. 24, art. 7484 Vol. 26 Dec. 2021 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664.0+579.67:615.014.6 1420-3049 10.3390/molecules26247484 89130755 molecules-26-07484-v3.pdf molecules-26-07484-v3.pdf 1 5B02840F2B30B70A3F5D38F1128514E7 d8b5ed41e0874d972c1165fdcc1fa2442b3de8ac4eb761b7a5a1345fb97c2e15 c330f106-d1e4-11ec-8aca-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=156340 https://www.mdpi.com/1420-3049/26/24/7484 0 84c317d0-d1e4-11ec-8aca-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=156338 Biotehniška fakulteta 0 0 0