IMMOBILIZING LACTOBACILLUS PLANTARUM BACTERIA ON SODIUM ALGINATE AND ITS APPLICATION IN TOMATO JUICE FERMENTATION MAKING PROBIOTIC PRODUCTS

Tóm tắt

The immobilized bacteria on sodium alginate have some advantages: survivability of cells, strengthening the stability of the spores and against a number of conditions of physicochemical, the simple method, easy to implement and low cost. Lactobacillus plantarum, considered to be a probiotic, has many benefits. This study aims at examining the survivability of Lactobacillus plantarum on sodium alginate and in fermenting tomato juice to create probiotic products. The research results showed that capsules prepared from 3% (w/v) sodium alginate and 1,5% (w/v) CaCl2 were the best support for cell immobilization, the density of Lactobacillus plantarum after three months is 1,1.107 cells/ml, stored at room temperature. Bacterial motility compared with not immobilized bacteria has no significant change. It also creates new products and good for human health.