Assessment of K-Carrageenan, gulaman and sago pearl as immobilizing matrix of Lactobacillus plantarum
Date
5-2014
Degree
Bachelor of Science in Food Technology
Major Course
Major in Animal Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Katherine Ann C. Israel
Restrictions
Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.
Abstract
Lactobacilli is a common strain used as probiotic and incorporated in food products. In order to increase its viability during release in the gastrointestinal tract, these bacteria are immobilized in different matrices. This study aimed to assess κ-Carrageenan, Gulaman and Sago Pearl as the immobilizing matrix of Lactobacillus plantarum. Among 1%, 2% and 3% concentration of κ- Carrageenan, 2% immobilized the most amount of cell up to 108 and maintained it until the 9th day. Among 4%, 5% and 6% gulaman, 6% immobilized the most amount of cell and the bacteria was able to grow up to 1010 before declining. A trend was observed that as the concentration becomes higher, higher amounts of probiotic cells are entrapped. Lastly, for sago pearl, a weak correlation was seen between the cell count and storage period for 24 hrs. Sensory evaluation of the three matrices with immobilized cells revealed significant differences in attributes such as aroma, taste and general acceptability between the plain and probiotic matrices without tea. On the other hand, no significant difference was seen between the plain and probiotic matrices with tea.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2014 A127 /E87
Recommended Citation
Espeleta, Patrick A., "Assessment of K-Carrageenan, gulaman and sago pearl as immobilizing matrix of Lactobacillus plantarum" (2014). Undergraduate Theses. 1803.
https://www.ukdr.uplb.edu.ph/etd-undergrad/1803
Document Type
Thesis