Microencapsulation of Lactococcus lactis within cross-linked gelatin membranes

✍ Scribed by Caroline L. Hyndman; Anne F. Groboillot; Denis Poncelet; Claude P. Champagne; Ronald J. Neufeld

• Publisher: Wiley (John Wiley & Sons)
• Year: 2007
• Tongue: English
• Weight: 465 KB
• Volume: 56
• Category: Article
• ISSN: 0268-2575
• DOI: 10.1002/jctb.280560307

✦ Synopsis

Abstract

Lactococci were encapsulated within gelatin membranes cross‐linked with toluene‐2,4‐diisocyanate at an oil/water interface. Reagent toxicity was avoided by use of vegetable or silicone oil as a dispersant, and by minimizing cell exposure to the water insoluble cross‐linking agent during membrane formulation. Growth of cells within the gelatin microcapsules was observed during fermentation and acidification activity of the encapsulated cells increased with subsequent reuse. A microencapsulated cell density of 10^9^ cfu cm^−3^ resulted in acidification of milk to pH 5.5 within 2.8 h, similar to that achieved in free cell fermentations.