Isolation, identification and encapsulation of microbes isolated from effluent of dairy factories by Ganoderma -alginate
Subject Areas : Mycology
sara ahaniBagheri Far
1
,
hamid azadegan
2
,
Mohaddeseh Larypoor
3
1 - Department of Microbiology, Islamic Azad University, North Tehran Branch, Tehran, Iran.
2 - Department of Microbiology, Islamic Azad University, Arak Branch, Arak, Iran.
3 - Department of Microbiology, Islamic Azad University, North Tehran Branch, Tehran, Iran.
Keywords: Probiotic, Encapsulation, Ganoderma lucidum, Sodium alginate,
Abstract :
Background and Objectives The demand for non-dairy probiotic food products has encouraged scientists to explore these matrices. This research aimed to investigate the effects of encapsulating probiotics isolated from dairy sources using alginate and Ganoderma lucidum polysaccharides.
Materials and methods: This research employed an experimental-descriptive design. Initially, 30 samples of wastewater were collected from dairy factories around Arak, and bacterial and yeast isolates were obtained. Subsequently, Ganoderma lucidum polysaccharides were extracted and analyzed using FTIR. Polymerase chain reaction (PCR)was performed using bacterial 16S and yeast 18S primers. Finally, the effect of encapsulating the isolates using sodium alginate and Ganoderma lucidum polysaccharides on industrial apple juice was investigated..
Results: In this test, two isolates, Saccharomyces cerevisiae strain CEN.PK 113-7 and Lactobacillus delbrueckii strain 4040, were isolated. Following encapsulation, these isolates exhibited greater growth compared to their free state. The results of this study indicated that the preservation of the sensory characteristics of the apple juice was maintained for 60 days of storage with the encapsulated bacteria, sodium alginate, polysaccharide, and yeast, in contrast to the free bacteria and yeast. Furthermore, the viability of the bacteria was enhanced. The combination of Lactobacillus delbrueckii strain 4040, sodium alginate, and Ganoderma lucidum polysaccharides in apple juice demonstrated the best performance in protecting the bacteria within the capsules.
Conclusion: The results of this study demonstrated that the use of encapsulated strains with biocompatible compounds not only preserved the sensory characteristics of the food product but also prevented food spoilage.
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