Viability of the Beneficial Bacterium Lactobacillus Plantarum Microencapsulated using Skim Milk and Maltodextrin #

Abstract

Lactic Acid Bacteria probiotic were provide many beneficial physiological effects. Two isolates of Lactobacillus plantarum from North-Sumatera river buffalo milk were selected. This in-vitro study evaluated the effect of encapsulated ingredients on probiotic characteristics namely calculating the number of probiotics both with and without storage. The result showed skim milk and maltodextrin significantly affect survival. The survival of skim milk and maltodextrin were 92.19% (8.79 log cfu/gr), and 90.53% (8.61 log cfu/g). The probiotic number at 4^oC and room temperature after 30 days were 10⁷ and 10⁵ cfu/gr. The results showed encapsulating were effective in protecting the probiotic.