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Updated: May 8, 2026
12:57
Isolation and Chemical Characterization of Lipid A from Gram-negative Bacteria
Published on: September 17, 2013
Isolation, Characterization and Liposome-Mediated Encapsulation of Potential Probiotic Lactic Acid Bacteria Isolated
Benay Çolak1, Dilan Barut Yavaş1, Belma Nural Yaman1,2
1Department of Biotechnology and Biosafety, Eskisehir Osmangazi University, Eskisehir, Türkiye.
Current Microbiology
|February 19, 2026
Summary
Lactobacillus delbrueckii subsp. bulgaricus BC-16, a potent probiotic from homemade yogurt, demonstrated safety and efficacy. Encapsulating this probiotic in liposomes significantly enhanced its survival against gastrointestinal conditions.
Area of Science:
- Food Science
- Microbiology
- Biotechnology
Background:
- Lactic acid bacteria (LAB) are crucial in fermented foods, offering health benefits like bone support and diabetes management.
- Probiotics, key components of functional foods, require protection for optimal efficacy.
- This study investigates LAB strains from traditional fermented products for probiotic potential.
Purpose of the Study:
- To characterize probiotic properties of LAB strains from homemade yogurt and kefir.
- To identify the most effective probiotic strain for functional food applications.
- To encapsulate the selected probiotic strain in liposomes for enhanced gastrointestinal stability.
Main Methods:
- Isolation and functional characterization of LAB strains.
- Cytotoxicity assays, antibiotic sensitivity testing, exopolysaccharide production, and hydrophobicity measurements.
- Liposome encapsulation of the selected probiotic strain (L. delbrueckii subsp. bulgaricus BC-16) and in vitro gastrointestinal survival tests.
Main Results:
- L. delbrueckii subsp. bulgaricus BC-16 exhibited favorable safety (low cytotoxicity) and functional traits (high exopolysaccharide production, hydrophobicity).
- Encapsulation efficiency in liposomes was approximately 86.8%, with a post-encapsulation process efficiency of 62.5%.
- Liposome-encapsulated probiotics showed significantly higher viability (6.90 log CFU/mL) compared to free cells (6.50 log CFU/mL) after in vitro gastrointestinal challenges.
Conclusions:
- L. delbrueckii subsp. bulgaricus BC-16 is a promising candidate for probiotic applications due to its safety and functional characteristics.
- Liposome encapsulation effectively protects probiotics against harsh gastrointestinal conditions, enhancing their stability and viability.
- This study highlights the potential of liposome technology for developing advanced functional foods with improved probiotic efficacy.
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