Strategies to improve the survival of probiotic Lacticaseibacillus rhamnosus R0011 during the production and storage of granola bars.

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Date: Mar. 2022
From: Canadian Journal of Microbiology(Vol. 68, Issue 3)
Publisher: NRC Research Press
Document Type: Report
Length: 7,048 words
Lexile Measure: 1330L

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Abstract :

The goal of this study was to evaluate the effectiveness of two approaches to protect the viability of probiotic cells during granola bar manufacturing and storage: microencapsulation (ME) and inclusion in chocolate chips. In the process used, hot honey (138 [degrees]C) was blended with cereal ingredients, resulting in an initial blend temperature of 52 [degrees]C. Chocolate chips carrying probiotics were added; however, when the blend was cooled to 42 [degrees]C. The viability of Lacticaseibacillus rhamnosus R0011 probiotic was assessed by flow cytometry (FC) and plating (CFU). There was an uneven distribution of inoculated probiotic bacteria throughout the cereal bars, resulting in variability in the CFU data. By providing total and viable counts, FC assessed the correct number of inoculated cells in the sample, which enabled the accurate calculation of survival levels. Spray coating with ME increased survival during manufacturing, but ME in alginate particles was detrimental. Including the cultures in chocolate improved the stability of the probiotics during storage at 25 [degrees]C, but only in the first 4 weeks. FC analyses showed that viability losses during bar manufacturing could be linked to damage to the cell membrane, but less so during storage. Key words: cereal, nuts, dried fruit, probiotic, high temperature, microencapsulation, cytometry. L'objectif de cette etude etait d'evaluer l'efficacite de deux approches pour proteger la viabilite des cellules probiotiques pendant la fabrication et le stockage des barres granola : la microencapsulation (ME) et l'inclusion dans des pepites de chocolat. Dans le procede utilise, du miel chaud (138 [degrees]C) etait melange aux ingredients cerealiers, ce qui entrainait une temperature initiale du melange a 52 [degrees]C. Les pepites de chocolat contenant les probiotiques ont toutefois ete ajoutees lorsque le melange avait refroidi a 42 [degrees]C. La viabilite du probiotique Lacticaseibacillus rhamnosus R0011 a ete evaluee par cytometrie de flux (CF) ainsi que par etalement (UFC). La distribution des bacteries probiotiques inoculees etait inegale dans les barres de cereales, ce qui entrainait une variabilite des donnees en matiere d'UFC. En fournissant des comptes totaux et viables, la CF evaluait correctement le niveau de cellules inoculees dans l'echantillon, ce qui permettait de calculer precisement les niveaux de survie. La ME par enrobage par pulverisation augmentait la survie pendant la fabrication, mais la ME dans des particules d'alginate etait nefaste. L'inclusion des cultures dans le chocolat ameliorait la stabilite des probiotiques pendant le stockage a 25 [degrees]C, mais pendant les 4 premieres semaines seulement. Les analyses en CF ont montre que les pertes de viabilite pendant la fabrication de la barre pouvaient etre liees a des dommages de la membrane cellulaire, mais moins pendant le stockage. [Traduit par la Redaction] Mots-cles : cereales, noix, fruits secs, probiotiques, haute temperature, microencapsulation, cytometrie.

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Source Citation   

Gale Document Number: GALE|A696008262