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Survival and Goat Milk Acidifying Activity of Lactobacillus rhamnosus GG Encapsulated with Agave Fructans in a Buttermilk Protein Matrix

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Abstract

Lactobacillus rhamnosus GG (L. rhamnosus GG) cells were encapsulated in buttermilk proteins by spray drying, alone (E), or with Agave tequilana fructans (CEF). Buttermilk proteins acted as a thermo-protector for the probiotic cells undergoing the spray-dried process. The addition of Agave fructans in CEF microcapsules significantly enhanced storage stability and survival to in vitro simulated gastrointestinal conditions, compared to E capsules. After 14 days storage at − 20 °C, the number of living cells in CEF microcapsules was in the order of 7.7 log CFU • mL−1 and the survivability in simulated gastrointestinal environment was 73.23%. Spray-dried microparticles were cultured in goat milk to study biomass production. Agave fructans offered a favorable microenvironment and better growth substrate. The population of CEF viable cells reached 1.08 ± 0.02 × 1010 CFU • mL−1 after 18 h of fermentation. In contrast, the population of E viable cells were 3.0 ± 0.01 × 109 CFU • mL−1. The generation time of CEF, L. rhamnosus GG was 15% faster than E, L. rhamnosus GG. Encapsulation with buttermilk proteins in the presence of Agave fructans by spray drying could be suitable for preservation of probiotic powders and may be for a more effective application of probiotics in goat dairy products.

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Acknowledgements

We are grateful to the National Council of Science and Technology of Mexico, CONACyT, for the financial support for this research, under project CB169358, as well as for the scholarship awarded for MSc. studies. The authors are thankful to Ana María Domínguez Vergara and Hayde Gonzalez Carrillo for their technical assistance in this work.

Funding

This study was supported by the National Council of Science and Technology of Mexico, CONACyT under project CB169358.

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Authors and Affiliations

  1. Facultad de Ciencias Biológicas, Universidad Autónoma de Coahuila, Blvd. Torreón-Matamoros Km 7, Ejido el Águila, Ciudad Universitaria, 27000, Torreón, Coahuila, Mexico

    Octavio Alvarado-Reveles, Silvia Fernández-Michel & Cristina Cueto-Wong

  2. Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo, CA, 93407, USA

    Rafael Jiménez-Flores

  3. Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Ciencia de los Alimentos, Carretera a la Victoria Km 0.6, 83000, Hermosillo, Sonora, Mexico

    Luz Vázquez-Moreno & Gabriela Ramos-Clamont Montfort

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  1. Octavio Alvarado-Reveles
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  2. Silvia Fernández-Michel
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  3. Rafael Jiménez-Flores
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  5. Luz Vázquez-Moreno
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Correspondence to Gabriela Ramos-Clamont Montfort.

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Alvarado-Reveles, O., Fernández-Michel, S., Jiménez-Flores, R. et al. Survival and Goat Milk Acidifying Activity of Lactobacillus rhamnosus GG Encapsulated with Agave Fructans in a Buttermilk Protein Matrix. Probiotics & Antimicro. Prot. 11, 1340–1347 (2019). https://doi.org/10.1007/s12602-018-9475-y

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