The Effect of the Microencapsulated Form of Lactiplantibacillus plantarum on Fermentation Kinetics, Post-Acidification and Shelf Life of Fermented Dairy Product

Introduction. Uncontrolled post-oxidation during storage of fermented dairy products with probiotics limits their shelf life and worsens consumer properties. Microencapsulation of probiotic cultures is considered as a promising approach, however, the effect of this technology on the metabolic activity of probiotics and their interaction with the starter microflora during fermentation and storage has not been sufficiently studied.

Purpose. Сomparative study of the effect of free and microencapsulated forms of Lactiplantibacillus plantarum on the kinetics of acid formation and rheological properties in co-cultivation with Streptococcus salivarius subsp. thermophilus, as well as the dynamics of post-oxidation and the survival of microorganisms during storage of fermented milk products.

Materials and Methods. Samples of the fermented milk product were prepared using cultures of Str. thermophilus and Lpb. plantarum (free and encapsulated forms, microcapsule size - 250 ± 12 μm) in three ratios (3.5 %/1.5 %; 2.5 %/2.5 %; 1.5 %/3.5 %). During fermentation (4 hours) and subsequent storage at 4 ± 2 °C (18 days), the titratable acidity (GOST R 54669-2011), pH, dynamic viscosity (Brookfield DV-E rotational viscometer), and the number of viable cells (CFU/g) (GOST 10444.11-2013) were determined. The morphology of microcapsules was studied using light microscopy.

Results. It was found that samples with the encapsulated form of Lpb. plantarum exhibited a lower initial rate of acid production compared to the free culture. During storage, the sample with a culture ratio of 1.5 % Lpb. plantarum (encapsulated form) / 3.5 % Str. thermophilus reached a maximum acidity of 120 °T on day 12, whereas the sample with the free form exceeded this threshold on day 6. The use of the encapsulated form was associated with higher curd viscosity across all ratios studied, as well as higher viability of Lpb. plantarum (≥10⁷ CFU/g) by day 18 of storage.

Conclusion. Microencapsulation of Lpb. plantarum can serve as a tool for slowing acid formation both during fermentation and during storage. For a sample with a ratio of 1.5%/3.5%, the use of a capsule form made it possible to maintain the normalized acidity values for up to 12 days. The observed increase in cell viscosity and survival requires further investigation of the mechanisms underlying these effects.

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