Enhanced viability and improved in situ antibacterial activity of the probiotic LAB microencapsulated layer-by-layer in alginate beads coated with nisin  

作　　者：Maryam Zarali Alireza Sadeghi Seid Mahdi Jafari Maryam Ebrahimi Alireza Sadeghi Mahoonak 

机构地区：[1]Department of Food Science and Technology,Gorgan University of Agricultural Sciences and Natural Resources,Gorgan,Iran [2]Department of Food Materials and Process Design Engineering,Gorgan University of Agricultural Sciences and Natural Resources,Gorgan,Iran [3]Food,Drug and Natural Products Health Research Center,Golestan University of Medical Sciences,Gorgan,Iran

出　　处：《Food Bioscience》2023年第3期1025-1033,共9页食品生物科学（英文）

摘　　要：In the present study,a layer-by-layer technique was used to prepare alginate-nisin(Alg-N)as coating layer to encapsulate a potential probiotic-protective lactic acid bacteria(LAB)isolate in order to improve its both survival and antibacterial activities in situ.The isolate was identified as Pediococcus acidilactici according to the sequencing results of the PCR products.The mean size of Alg and Alg-N microcapsules was also equal to 762.63 and 501.77μm,respectively based on the results of field emission scanning electron microscopy.In accordance with the zeta potential data,the Alg-N surrounding layer was confirmed.Furthermore,the Fourier transform infrared findings revealed the adsorption of nisin on the Alg beads.The antibacterial activity of the produced microcapsule on Staphylococcus aureus(100%inhibition)was significantly(P<0.05)higher than that of the other foodborne bacteria studied.In addition,enhanced viability of the microencapsulated LAB in simulated gastrointestinal conditions and flavored milk,as well as its improved in situ inhibitory effect on S.aureus were verified.

关 键 词：Layer-by-layer Alginate-nisin coating Enhanced survival In situ antibacterial 

分 类 号：TS201[轻工技术与工程—食品科学]