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Ovlivnění životaschopnosti enkapsulovaných bakterií přídavkem vybraných druhů nutrientů
 Resová, Daniela
Probiotics are sensitive to external conditions, which can result in reduced viability during handling, processing and storage. One option to increase viability and stability is to immobilize them. In the experimental part of this thesis, probiotic bacteria, specifically a collection strain of Lb. rhamnosus, are lyophilized with the addition of cryoprotectants. The culture enriched with 10% sucrose solution or 2.5% glycerol solution was lyophilized and then the suitability of the substances for the protection of the lyophilized bacteria was evaluated. Sucrose was chosen as the more suitable cryoprotectant since the decrease in viability after lyophilization was only 3.28% of the original amount of CTCs before lyophilization. The decrease in the control and glycerol sample was statistically significant (p < 0.01). Encapsulation of Lb. rhamnosus by extrusion method was also introduced in this study. Nutrients were added to the alginate matrix and then the effect of encapsulation, added nutrients and capsule dissolution on the viability of the encapsulated probiotics was tested. The nutrient with the most favourable effect on the viability and stability of Lb. rhamnosus was evaluated to be alginate with the addition of whey. Compared to the alginate variant with the addition of inulin and the control, a statistically significant difference was observed (p < 0.01). The same viability test was performed after 2 weeks of storage at 4 °C. Storage had a negative effect on all the variants. However, the smallest decrease was observed in the control sample and the sample with cryoprotective sucrose and whey addition.
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