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Information Journal Paper

Title

Evaluation of survival of probiotic bacterium Lactobacillus acidophilus (La-5) microencapsulated in symbiotic ketchup sauce and simulated gastric and intestinal environment

Pages

  64-75

Abstract

 Tomato ketchup is a widely used product in the world and in Iran, therefore, preparing symbiotic products from it will promote health. In this study, a completely randomized design and response surface method (rotating central composite design) and Design Expert software (version 7), and Duncan test were used to compare the means. According to the results, the best treatments among the sauce samples in terms of survival of the probiotic bacterium Lactobacillus acidophilus after 30 days of storage, the sample contained 2% lactulose and 2. 5% fiber (whether encapsulated or free bacteria). Bacterial residue at the end of the storage period was 4. 09 *107 cfu/ml in the sauce sample containing encapsulated bacterium and 1. 19 * 107 cfu/ml in the sauce sample containing the free bacterium. Electron imaging of optimal specimens showed that dimensions of the encapsulated bacterium were larger than those of the sauce containing the free bacteria. The transfer of optimal samples to the simulated environment of the stomach and intestines indicated that the sample of the sauce contained encapsulated bacteria in the formulation of which 2. 5% fiber and 2% lactulose were used, having a significant difference (p <0. 05) with other samples and due to the preservation of bacteria in both stomachs and Intestine above 106 cfu/ml and having prebiotic compounds of fiber and lactulose is a symbiotic sample.

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    APA: Copy

    VAZIFEDOOST, M.. (2021). Evaluation of survival of probiotic bacterium Lactobacillus acidophilus (La-5) microencapsulated in symbiotic ketchup sauce and simulated gastric and intestinal environment. JOURNAL OF FOOD MICROBIOLOGY, 8(2 ), 64-75. SID. https://sid.ir/paper/410017/en

    Vancouver: Copy

    VAZIFEDOOST M.. Evaluation of survival of probiotic bacterium Lactobacillus acidophilus (La-5) microencapsulated in symbiotic ketchup sauce and simulated gastric and intestinal environment. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2021;8(2 ):64-75. Available from: https://sid.ir/paper/410017/en

    IEEE: Copy

    M. VAZIFEDOOST, “Evaluation of survival of probiotic bacterium Lactobacillus acidophilus (La-5) microencapsulated in symbiotic ketchup sauce and simulated gastric and intestinal environment,” JOURNAL OF FOOD MICROBIOLOGY, vol. 8, no. 2 , pp. 64–75, 2021, [Online]. Available: https://sid.ir/paper/410017/en

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