Encapsulation of Lactobacillus sp. with Moringa oleifera lea | 15913
International Research Journals

Encapsulation of Lactobacillus sp. with Moringa oleifera leaves extract for food supplement


Sri Kumalaningsih, Masdiana Padaga, Suprayogi, Vitta Rizky P

A study was carried out to find out the best combination treatment between Moringa oleifera leaf concentration and filler to produce encapsulated Lactobacillus food supplement. Inoculation of Lactobacillus on to media containing different types of amino acid and mannitol to promote the growth of organism showed a promising result. The use of proline (0.45% w/v), lysine (0.30% w/v) and mannitol (0.75% w/v) reduced the lag phase from 12 hours to 8 hours and reached the stationer phase after 13 hours of incubation. Encapsulation of Lactobacillus with liquid medium containing 8% Moringa oleifera leaf and 15% maltodextrin then dried with spray dryer producing a promising product containing protein 27.37%; vitamin A 159.60 mg/g vitamin C 50.95 mg/100g; calcium 773.45 mg/100g. On allowing standing the encapsulated organism in nutrient broth at 300C showed that the viable cell count only reduced by 5% and the growth rate was similar with that of fresh culture.

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