The stabilization of lactic acid bacteria, Bacillus polyfermenticus KJS-2유산간균인 Bacillus polyfermenticus KJS-2의 안정화
- Authors
- Kim, Kang Min; Lee, Jin Young; Hong, Yonggeun; Lee, Sangkil; Kang, Jae Seon
- Issue Date
- 2008
- Publisher
- Korean Society of Food Science and Nutrition
- Keywords
- Alginate; Bacillus polyfermenticus KJS-2; Stability; Three-layer coating
- Citation
- Journal of the Korean Society of Food Science and Nutrition, v.37, no.8, pp 1044 - 1048
- Pages
- 5
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
- Volume
- 37
- Number
- 8
- Start Page
- 1044
- End Page
- 1048
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/69395
- DOI
- 10.3746/jkfn.2008.37.8.1044
- ISSN
- 1226-3311
2288-5978
- Abstract
- Bacillus polyfermenticus KJS-2 (Bp2) was isolated from Bispan®, a commercially available probiotics consisting of more than 4 strains. The objective of this study was to investigate the effect of three-layer coating on the stabilty of Bp2. Bp2 was microencapsulated with sodium alginate using an air atomizer. The Bp2 loaded pellets were also coated with HFP-chitosan and HPMCP for oral delivery system. When compared to the uncoated Bp2, the survival of the three-layer coated Bp2 increased to approximately 63% (p<0.01) in a 30% ethanol solution, 54% (p<0.05) in an artificial gastric juice (pH 2), and 53% (p<0.05) in the bile acid (pH 5). When coated beads were stored at 100°C and 130°C, Bp2 in coated beads was very stable (p<0.01) compared to uncoated Bp2.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - College of Pharmacy > School of Pharmacy > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/69395)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.