Survival of Microencapsulated Lactococcus lactis Subsp. lactis R7 Applied in Different Food Matrices

Area of Science:

• Food Science
• Microbiology
• Probiotics

Background:

• Lactococcus lactis subsp. lactis R7 is a probiotic bacterium.
• Microencapsulation can enhance the survival of probiotics in food products.
• Whey and inulin are common encapsulation materials.

Purpose of the Study:

• To evaluate the survival of microencapsulated Lactococcus lactis R7 in different food matrices.
• To assess the viability of the probiotic under storage, simulated gastrointestinal conditions, and thermal stress.

Main Methods:

• Lactococcus lactis R7 was microencapsulated using whey and inulin.
• The microcapsules were added to blueberry juice, milk, and cream.
• Cell viability was assessed over 28 days at 4°C, after simulated gastrointestinal tract (GIT) exposure, and following thermal treatment.

Main Results:

• High cell concentrations of Lactococcus lactis R7 were maintained in milk and cream after simulated GIT exposure (11.74 and 12 log CFU mL⁻¹).
• Blueberry juice did not support high cell concentrations.
• Thermal resistance analysis confirmed the necessity of microencapsulation for probiotic survival across all tested food matrices.

Conclusions:

• Microencapsulated Lactococcus lactis R7 demonstrates potential for use in various food matrices.
• This microencapsulation technique can facilitate the development of novel probiotic products, even those undergoing thermal processing.