Microencapsulation of Bacillus and Yeast Aquaculture Probiotics: Viability, Digestive Enzyme Activity, and Protective Efficiency

Traimat Boonthai; Verapong  Vuthiphandchai; Subuntith  Nimrat

Authors

Traimat Boonthai Faculty of Science, Burapha University, Chon Buri, 20131 Thailand
Verapong Vuthiphandchai Faculty of Science, Burapha University, Chon Buri, 20131 Thailand
Subuntith Nimrat Faculty of Science, Burapha University, Chon Buri, 20131 Thailand

Keywords:

Bacillus, Yeast, Probiotic, Microencapsulation, Digestive enzyme

Abstract

The delivery technique of probiotics in aquaculture is a crucial role in maintaining their viability and functionality during the processes of preparation, storage, and ingestion to ensure reaching the site of action in the host’s intestines. Microencapsulation aids in protecting probiotics against unfavorable environments within the capsular matrix. This study was designed to improve the viability and beneficial activities of probiotics during storage through microencapsulation. Four shrimp probiotic strains: Bacillus megaterium BUU002, B. polymyxa BUU003 and B. licheniformis BUU004 and a yeast, Debaryomyces hansenii BUU01, were individually entrapped in an alginate microcapsule. Viable cell counts of the Bacillus and yeast probiotics in microcapsules ranged from 9.25±0.08 to 9.73±0.05 log CFU/g. The survivals of encapsulated Bacillus and yeast probiotics were significantly (P<0.05) higher than those of free cells under strongly acidic and basic conditions (pH 2.0, 4.0 and 10.0). Viabilities of encapsulated Bacillus and yeast probiotics remained high in the ranges of 8.60±0.03-8.87±0.02 log CFU/g, which were significantly (P<0.05) higher than those of free cells (4.52±0.13-6.82±0.05 log CFU/g) at 60 days of storage. Stability of amylase, protease, and lipase activities of the four encapsulated probiotics was also improved significantly (P<0.05) during 60-day storage, compared to free-cell counterparts. Microencapsulated Bacillus probiotics also showed significantly higher cell viability than free cells following heat treatment at 70°C for 60 min (91.6–93.6% vs 82.4–85.6%) and 90°C for 5 min(84.6–89.4% vs 79.8–83.5%). Microencapsulation also increased significantly (P<0.05) viable cells of yeast probiotic: D. hansenii BUU01 exposed to heat treatment at 70°C for 60 min (22.3±2.4% vs 0%). Our study suggests that alginate encapsulation is a viable choice for extending the shelf-life of probiotics without compromising their beneficial activity.

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