Effects of 2′-Fucosyllactose-Based Encapsulation on Probiotic Properties in Streptococcus thermophilus

Streptococcus thermophilus is widely used in dairy fermentation as a starter culture for yogurt and cheese production. Many strains are endowed with potential probiotic properties; however, since they might not survive adequate amounts after transit through the human gastrointestinal tract, it advisable to improve cell survivability during this passage. The present study evaluates use of 2′-fucosyllactose, prebiotic molecule from milk, compared other known molecules, such gelatin inulin, form alginate-based microcapsules fulfill these requirements. Such microcapsules, obtained by extrusion technique, were evaluated terms encapsulation efficiency, storage stability, condition resistance, release kinetics. Results reveal that made using 2′-fucosyllactose those inulin resulted most efficient structure protect S. strain TH982 under simulated conditions (less than 0.45 log CFU/g decrease both agents). In addition, prompt abundant encapsulated cells was detected only 30 min sodium alginate plus fluid (more 90% cells). These encouraging results represent first report on effects co-encapsulating agent.