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Encapsulation of lactic acid bacteria
 Vrtná, Monika ; Lichnová, Andrea (referee) ; Márová, Ivana (advisor)
This bachelor thesis is focused on encapsulation of two strains of probiotic bacteria. Lactic acid bacteria were encapsulated into several types of materials, mostly polysaccharides. The theoretical part describes the techniques of encapsulation applicable in the food industry. During the experimental part alginate and chitosan microparticles were prepared. These particles exhibited different sizes and some of them were modified by starch and carboxymethyl cellulose. Particles were used for encapsulation of two strains - Bifidobacterium breve and Lactobacillus acidophilus. Using flow cytometry cell viability was measured after 24-hours cultivation of bacteria. Particles were observed immediately after encapsulation by optical microscopy and then long-term stability in model foods was evaluated after two days, a week and after four weeks of incubation. Using the Bürker chamber the alived and death bacteria were counted inside and outside the capsule. The stability and viability of the cells were studied also in the artificial intestinal, stomach and bile juices. As the best material for encapsulation of lactic acid bacteria 2% alginate modified by carboxymethyl cellulose was found. The highest viability of bacteria was observed in milk as the real model food. Prepared particles are suitable for use in the food industry.
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