Microentrapment of Lactobacilli in Calcium Alginate Gels

Abstract

ABSTRACT A procedure was developed to entrap culture bacteria using a two‐phase (water/oil) system. It consisted of 3% sodium alginate mixed with microbial cells and suspended in an oil bath containing 0.2% Tween 80. While stirring at 200 rpm, calcium chloride (O.OSM) solution was added to break the water/oil emulsion and form calcium alginate gel. The calcium alginate beads containing microbial cells had mean diameters of 25–35 μm (range S‐100 μm). The entrapped microbial cells were released completely from the drop shaped beads by gentle shaking in 0.lM phosphate solution (pH 7.5) for 10 min. About 40% more lactobacilli survived freezing of ice milk when they were entrapped in calcium alginate than when they were not entrapped.