Efficient chemical hydrophobization of lactic acid bacteria – One-step formation of double emulsion

A novel concept of stabilizing multiple-phase food structure such as emulsion using solely the constitutional bacteria enables an all-natural grade formulation and thus a clean label declaration. In this paper, we propose efficient approach to hydrophobically modifying surface lactic acid Lactobacillus rhamnosus (LGG) lauroyl ahloride (LC) in non-aqueous media. Compared unmodified bacteria, cell hydrophobicity was dramatically altered upon modification, according higher percentages microbial adhesion hexadecane (MATH) water contact angles (WCA) LC-modified bacteria. No evident changes were found bacterial charge before after LC modification. By one-step homogenization, all modified able generate stabile water-in-oil-in-water (W/O/W) double emulsions where observed on oil–water interfaces primary secondary droplets. Modification high concentrations (10 20 w/w%) led rapid autoaggregation aqueous solution. long-term lethal effect modification primarily came from lyophilization no apparent impact detected instantaneous culturability