Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt

• Published in: International journal of dairy technology Vol. 64; no. 2; pp. 254 - 261
• Main Authors: PAVUNC, ANDREJA LEBOŠ, BEGANOVIĆ, JASNA, KOS, BLAŽENKA, BUNETA, ANA, BELUHAN, SUNČICA, ŠUŠKOVIĆ, JAGODA
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-05-2011; Blackwell
• Subjects: Bacteria; Biological and medical sciences; Consistency; Digestive system; Fermentation; Food industries; Fundamental and applied biological sciences. Psychology; Gastrointestinal tract; gel strength; Lactobacillus helveticus; Microencapsulation; milk; Milk and cheese industries. Ice creams; Probiotic set yoghurt; Probiotics; protein-glutamine gamma-glutamyltransferase; Simulation; Sodium caseinate; Strain; Studies; Transglutaminase; Viability; Yoghurt; Yogurt; Probiotic; Caseinate; Sodium caseinate; Lactobacillus helveticus; Digestive system; Consistency; Dairy product; Probiotic set yoghurt; Yogurt; Gastrointestinal tract; Transglutaminase; Gastrointestinal; Strain; Dairy industry; Bacteria; Lactobacillaceae; Influence; Microencapsulation; Viability
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/j.1471-0307.2010.00647.x

The effect of microencapsulated probiotic Lactobacillus helveticus M92 cells and transglutaminase addition on the probiotic set yoghurt properties was investigated. Addition of probiotic bacteria, either free or microencapsulated in sodium caseinate, decreased the fermentation time and significantly enhanced the appearance and consistency of probiotic set yoghurt. Better survival of microencapsulated than free probiotic bacteria in produced yoghurts during storage, as well as during exposure to simulated gastrointestinal conditions, emphasises the efficiency of microencapsulation in the cell protection. Pretreatment of the milk with transglutaminase increased the gel strength and decreased the syneresis, which resulted in a better appearance and consistency of probiotic set yoghurts.