Lactobacillus acidophilus was entrapped in κ-carrageenan and used to perform tomato juice fermentation in order to raise the survival of the bacteria in the product. Gel beads with diameters approximately 3.0 mm for cell immobilization were obtained, fresh raw tomatoes were used to make the juice and both free and immobilized cells were applied to carry out the fermentation for 80 h. Cell leakage from the gel beads and proliferation in the juice during the fermentation of immobilized cells were observed. The final viable cell number was attained with 107 cfu/mL in the juice, over 1010 cfu/mL-gel in gel beads for the fermentation of immobilized cell, and ca. 109 cfu/mL for the free cell. Immobilized cells could withstand the unfavorable low pH environment in tomato juice and better growth was achieved compared with free cells. The viable cell counts of immobilized L. acidophilus in the fermented tomato juice could maintain the level of 106 cfu/mL-gel after 10 weeks of cold storage at 4C, in comparison with 104 cfu/mL for free cells. The immobilized cell fermented tomato juice also showed better overall palatability than that of free cells in cold storage at 4C.
關聯:
Journal of Food Processing and Preservation, v.32 no.2, pp.178-189
