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J. Dairy Sci. 86:424-428
© American Dairy Science Association, 2003.

Increase of Viability of Entrapped Cells of Lactobacillus delbrueckii ssp. bulgaricus in Artificial Sesame Oil Emulsions

R. C. W. Hou*, M. Y. Lin{dagger}, M. M. C. Wang* and J. T. C. Tzen*

* Graduate Institute of Biotechnology and
{dagger} Department of Food Science, National Chung-Hsing University, Taichung, Taiwan 40227 ROC

Corresponding author:
J. T. C. Tzen; e-mail address:
TCTZEN{at}dragon.nchu.edu.tw.

A technique was developed to protect lactic acid bacteria (Lactobacillus delbrueckii ssp. bulgaricus) against simulated gastrointestinal conditions by encapsulation of bacterial cells within artificial sesame oil emulsions. Purified sesame oil bodies consisting of approximately 99% oil, 0.5% phospholipid, and 0.5% protein were decomposed by heating at 70°C for 1 h. The bacteria cultured in nonfat milk were encapsulated in artificial oil emulsions constituted with decomposed sesame oil bodies and excess sesame or vegetable cooking oil. Viability of bacteria in storage at 4°C for 16 d was substantially elevated from 0.023 to 5.45% after encapsulation. Compared with free cells, the entrapped bacteria demonstrated a significant increase (approximately 104 times) in survival rate when subjected to simulated high acid gastric or bile salt conditions. The results indicate that artificial sesame oil emulsion may serve as an effective biocapsule for encapsulation of bacteria in dairy products.

Key Words: biocapsule • encapsulation • lactic acid bacterium • sesame oil emulsion

Abbreviation key: GIT = gastrointestinal tract, LAB = lactic acid bacteria, MRS = deMann Rogosa and Sharpe, NDM = nonfat dry milk






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