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

Document Type

Thesis

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