Study of Morphological and Protective Characteristics of beads obtained from Microencapsulation of Lactobacillus acidophilus Probiotic as a Predominant and Natural flora in human gut

lactobacillus acidophilus as a probiotic has more useful effects and low viability of this bacterium and other probiotics under hard acidic-bile conditions of digestive system and food products, have encouraged researchers to find methods to solve this problem. Microencapsulation as one of the newest methods has noticeable effects in this field. The aim of this study was to evaluate the morphological and protective characteristics of beads obtained from microencapsulation of Lactobacillus acidophilus. After activation of starter culture of la5 in MRS-broth medium, in order to purification bacteria was used centrifuge device with speed of 10000rpm for 10 minutes. Microencapsulation was done by calcium alginate and resistant starch with extrusion method. Morphology of beads was evaluated by optical microscope. The study of beads stability was done for 12 hours and the study of survival microencapsulated bacteria was done for 120 minutes within hydrochloric acid, phosphate buffer (0.1 mol) and digestive powder inclusion solution. A morphological characteristics of beads was indicated by optical microscope. These results showed that the strength of beads in various environments is different and in this regard physical tension is very important. Under unfavorable environmental conditions, microencapsulation with calcium alginate and resistant starch was played an important role in the protection of lactobacillus acidophilus. The survival rate of microencapsulated bacteria in all conditions was significantly higher than free bacteria (P <0/05). Morphological characteristics and strength of beads had great importance in theirs protective function of probiotic bacteria. Microencapsulation with calcium alginate and resistant starch plays an important role in increasing the rate of lactobacillus acidophilus survival.