Kinetics and viability of microencapsulated Lactobacillus plantarum BS using kappa-carrageenan for fermented probiotic milk drink production.

Date

2010

Degree

Bachelor of Science in Chemical Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Abstract

The viability of Lactobacillus plantarum BS upon storage was determined for 26 days and 14 days for encapsulated cells, and free cells, respectively. The encapsulation shows that there is an effect on decreasing the lagf phase of the cells during the ten hour fermentation. The study shows that encapsulation decreases the lag time from 5 hours to 2 hours due to high biomass concentration at the earlier stage of fermentation. In the batch fermentation, the exponential grown phase of the encapsulated Lactobacillus plantarum BS for the three skim milk concentrations started in between 2 and 3 hours of fermentation. There was no significant change in the pH and titratable acidity through time for the three skim milk concentrations due to the buffering property of milk. The growth models of Monod, Tessier, and Andrews were not applicable to describe the kinetics of fermentation of using encapsulated Lactobacillus plantarum BS. The Moser model having n equal to 1.5 was the only suitable model that describes the kinetics of the Lactobacillus plantarum BS. The kinetics parameters from the study were umax equal to 1.44hr and Ks equal to 451.512 ug/mL.

Language

English

Location

UPLB College of Engineering and Agro-Industrial Technology (CEAT)

Call Number

LG 993.5 2010 E62 L67

Document Type

Thesis

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