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Abstract

Two lactic acid bacteria (LAB) isolated from cow's milk were identified as Lactococcus lactis strains and designated as L. lactis CM22 and L. lactis CM28. They were immobilised by co-encapsulation using alginate and mannitol and by hybrid entrapment with skim milk, glycerol, CaCO3 and alginate. The encapsulated cells survived better in simulated gastrointestinal conditions compared to the free cells. The percentage survival of probiotics encapsulated by hybrid entrapment method was 62.74% for L. lactis CM22 and 68% for L. lactis CM28. Studies to check their efficacy in fermentative fortification of skim milk and ice cream revealed an enhancement in folate level.

Keywords: Folate; Hybrid entrapment; Lactococcus lactis; Microencapsulation; Probiotics.

Research Insights

SupplementHealth OutcomeEffect TypeEffect Size
Lactococcus lactisImproved Gastrointestinal SurvivalBeneficial
Large
Lactococcus lactisIncreased Folate LevelsBeneficial
Moderate
Lactococcus lactis subsp. lactisImproved Gastrointestinal SurvivalBeneficial
Large
Lactococcus lactis subsp. lactisIncreased Folate LevelsBeneficial
Moderate
Lactococcus lactis UALl-08Improved Gastrointestinal SurvivalBeneficial
Large
Lactococcus lactis UALl-08Increased Folate LevelsBeneficial
Moderate

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