Microencapsulated Starter Culture During Yoghurt Manufacturing, Effect on Technological Features

摘要: The potential of living cell microencapsulation in sustaining cells’ viability, functionality and targeted release gastrointestinal tract is relatively well documented. Differently, the effects exerted by capsules on metabolic activities during fermentation a food matrix as physiology are poorly addressed. This paper aimed at studying chitosan-alginate (matrix core-shell) Streptococcus thermophilus probiotic Lactobacillus delbrueckii milk for yoghurt production. system has been used to monitor growth, acidification kinetics strain proteolytic activity. Bacterial viability monitored storage 4 °C 28 days an vitro digestion evaluate protective effect capsules. Furthermore, production volatile metabolites associated with starter culture activity was headspace solid-phase microextraction-GC/MS explore possible influence microenvironment metabolism. Results indicate that both kinds influenced different extent functionalities (growth, proteolysis), while they improve simulated passage. pattern revealed their yoghurt: 12 out 28 volatiles recovered fermented free encapsulated starters had significantly concentration. However, concentration main aroma constituents (e.g. acetaldehyde, diacetyl, acetoin) not affected. Due leakage bacteria from microcapsules fermentation, final product resulted co-existing still cells, advantage increased counterpart.