Protein-based Preservative nanotube: Viability of yogurt bacteria in different environments

Abstract

Probiotics are living organisms that are beneficial for human health and are defined as microorganisms responsible for the fermentation of foods. In order for microorganisms to be probiotic, they must be resistant to gastrointestinal system and adverse environmental conditions. In this study, the viability stability of yogurt starter bacteria (Lactobacillus delbrueckii subsp. bulgaricus (Ab1) and Streptococcus thermophilus (As2) at different temperatures was investigated in vitro by using Whey protein isolate (WPI) and salep glucomannan (SG) by electrospinning method by taking advantage of the development of technology; while trying to protect them in low pH, bile salt and simulated gastric fluid environments. Morphological characterization analyses (SEM, TEM, TGA and FTIR) of the formed nanoencapsulation material were performed and it was revealed that it was in the form of Nanotube. Thus, the first protein-based nanotube structure is formed. It was shown that the nanotube encapsulation can be a commercial yogurt culture by maintaining significant viability of yogurt bacteria both in the gastrointestinal system and at room temperature.