Development and storage studies of high density macrocapsules containing Lactobacillus spp. strains as nutritional supplement in young calves

ASTESANA, DIEGO M.; ZIMMERMANN, JORGE A.; FRIZZO, LAUREANO S.; ZBRUN, MARÍA V.; BLAJMAN, JESICA E.; BERISVIL, AYELÉN P.; ROMERO-SCHARPEN, ANALÍA; SIGNORINI, MARCELO L.; ROSMINI, MARCELO R.; SOTO, LORENA P.

REVISTA ARGENTINA DE MICROBIOLOGíA

ASOCIACION ARGENTINA MICROBIOLOGIA

Año: 2018

0325-7541

The aim of this study was to evaluate different production methodologies of pro-biotic macrocapsules with high bacterial densities destined to lactating calves. Three typesof capsules containing Lactobacillus casei DSPV318T and Lactobacillus plantarum DSPV354Twere prepared from an overnight culture in whey medium: (1) mixing the culture with calciumalginate and then, reincubating the capsules in whey (RC); (2) concentrating the biomass bycentrifugation and mixing the pellet with calcium alginate (CC) at different concentrations withrespect to the initial culture (5X and 12.5X); (3) CC with cryoprotectants: whey permeate (Per)and glycerol (Gly). Chitosan coating was evaluated. Capsules were freeze-dried and viabilitywas assessed before freezing, after freeze-drying and every two weeks for 84 days of stor-age at room temperature, 4◦C and −20◦C. CC showed higher cell densities than RC. Storagetemperature affected viability: greater viability at lower temperature. Moreover, the effect oftemperature was influenced by other factors, such as capsule coating, culture neutralization∗