Kinetics of microencapsulated Lactobacillus plantarum BS via emulsion using alginate-palm oil-starch coating for probiotic milk drink production

Date

4-2010

Degree

Bachelor of Science in Chemical Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Marilyn C. Del Barrio

Co-adviser

Francisco B. Elegado

Committee Member

Ma. Cristina V. Mahilum, Monet Concepcion C. Maguyon

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Abstract

Lactobacillus plantarum BS was immobilized using alginate, palm oil, and starch as coating materials. The best ratio of alginate to starch concentration to be used for encapsulation was determined. Also, the viability of the immobilized cells and free cells were determined upon storage for 3 weeks and 2 weeks, respectively. Kinetics study of the immobilized bacteria was also done and different parameters, such as biomass concentration, sugar concentration, pH, and titratable acidity, were studied. The Kinetic model that would best describe the growth of immobilized cells was also determined. The 1:1 ratio of alginate to starch resulted to be the best ratio of the concentrations and the most economical since, statistically; there was no significant difference in the viability of immobilized cells for each ratio. When the viability of the immobilized cells against free cells were compared, it was found out that the immobilized cells were more viable and there was only slight decrease in the number of viable cells each week. Among the three substrate concentrations used (8%, 10% and 12%), maximum biomass production was at 8% substrate concentration. And at higher substrate concentrations (10% and 12%), the bacteria had lower biomass production. The start of the exponential growth of the bacteria also varied at different substrate concentrations. For the 8% substrate concentration, the exponential first started after 4 hours of fermentation while for the 10% and 12% concentrations, it started after 8 hours and 7 hours, respectively.. For substrate consumption, the starch present in the coating broke down into glucose thus adding up to the sugar that was originally present in the substrate. Due to this, the data obtained for sugar analysis became fluctuating within the fermentation period. For lactic acid production and pH analysis, since milk has a buffering activity, almost constant values were gathered. The growth models of Monod, Tessier, and Andrews were found not applicable to describe the kinetics of fermentation. The Moser model was the only suitable among the growth models used. The growth parameters calculated were 0.920108036, 0.329589697 hr-1 , and 57.92871469 mg/mL for R2, μmax, and Ks, respectively.

Document Type

Thesis

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