Abstract

PROBIOTIC GRANULE DEVELOPMENT FOR POTENTIAL PHYCOCYANIN AND LACTOBACILLUS ACIDOPHILUS ATCC 4356

Thao Anh Vu Nguyen, Phuc Nguyen Hoang Nguyen, Hai Yen Thi Tran, Anh Dung Huynh Luu, Khue Tu Hoang Nguyen*

ABSTRACT

Nowadays, probiotics are popular because they are good for health. They are often used in food and medicine products. Many granules contain Lactobacillus acidophilus, but potential phycocyanin used with Lactobacillus acidophilus are not studied. In this study, the effects of phycocyanin and maltodextrin on Lactobacillus acidophilus ATCC 4356 were tested to develop probiotic granules. The granules were prepared by a wet granulation method using phycocyanin, maltodextrin and skim milk. The results showed that the bacterium could survive well in 5% maltodextrin and 3% phycocyanin. The survival rate in the granules was about 90 ± 4.7 to 95 ± 2% although they were stored at on month. The study pointed out phycocyanin can be used to formulate with Lactobacillus acidophilus ATCC 4356 in granule products.

Keywords: granules, Lactobacillus acidophilus ATCC 4356, phycocyanin, viability.