Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298

This study reports the tolerance of Lactobacillus casei NCDC-298 encapsulated in different alginate concentrations (2%, 3% or 4%), to low pH (1.5), high bile salt concentration (1% or 2%) and heat processing (55, 60 or 65 °C for 20 min). The release of encapsulated cells in simulated aqueous solution of colonic pH was also assessed. The survival of encapsulated L. casei was better at low pH, high bile salt concentration and during heat treatment as compared to free cells. The survival increased proportionately with increasing alginate concentrations without affecting the release of entrapped cells in solution of colonic pH.