ISOLATION, CHARACTERIZATION AND MICROENCAPSULATION OF PROBIOTIC Lactobacillus curvatus G7 FROM CHICKEN CROP

Abstract

The controlled release of bioactive substances to their site of action in the GIT is essential in modern drug and food industries. The major obstacles that probiotic bacteria should overcome are stomach acidity and bile salts. In this research a Lactobacillus curvatus strain was isolated from chicken crop; it was identified based on morphological and biochemical characteristics and tested for its probiotic properties. Furthermore; the survival of free and microencapsulated Lb curvatus in 1 % sodium alginate was evaluated in GIT-like conditions. The results showed that 27.87 % of the free cells were found to be resistant to acidic conditions (pH 2) after 1 hour of incubation, while only 2.09 % survived after 2 hours of incubation therefore the bacteria could not be capable of resisting in the stomach. Microencapsulation improved the viability particularly after 2 hours for the reason that 11.36 % of the cells survived after 2 hours. On the other hand, in bile salts, the percentage of survival of the free cells of Lb curvatus was 47 after 4 hours of incubation and decreased to 40 after 8 hours. However, the microencapsulated form resists more since 66 % of the cells survived after 4 hours and more than 52 % survived in bile salts after 8 hours. It appears evidently that cell entrapment in sodium alginate protects the bacteria from gastric and intestinal hostile conditions

Keywords

• Lactobacillus curvatus, probiotic, microencapsulation, chicken crop

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