Five yeast strains (four wild Saccharomyces cerevisiae strains and a collection strain-S. cerevisiae var. boulardii) were encapsulated in alginate beads. Encapsulation yield was at least 60% (100% for some strains) and yeasts survived in beads for 30 days at 4 °C, although the viability was strongly affected during storage at 25 °C (3 log reduction after 7 days). The kinetic of cell release was studied under static and dynamic conditions, but the results suggest that, after 48 h, beads contained a high number of yeasts. Thus, their use is advisable as re-usable carriers of starter cultures or as a vehicle of probiotics into the gut. Finally, some functional properties (biofilm formation, hydrophobicity, auto-aggregation, survival during the transit into the gut) were evaluated on yeasts released by beads to assess if microencapsulation could negatively affect these traits. The results showed that yeasts’ entrapment in beads did not affect probiotic properties.

中文翻译：

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将酿酒酵母微胶囊化到藻酸盐珠中：关注释放细胞的功能特性。


将五种酵母菌株（四种野生酿酒酵母菌株和一种收集菌株-酿酒酵母布拉氏变种）封装在藻酸盐珠中。封装率至少为 60%（某些菌株为 100%），并且酵母在 4 °C 下在珠子中存活 30 天，尽管在 25 °C 储存期间活力受到强烈影响（7 天后减少 3 个对数）。在静态和动态条件下研究了细胞释放的动力学，但结果表明，48 小时后，珠子含有大量酵母。因此，建议将它们用作发酵剂培养物的可重复使用载体或作为益生菌进入肠道的载体。最后，对珠子释放的酵母的一些功能特性（生物膜形成、疏水性、自动聚集、进入肠道期间的存活）进行了评估，以评估微胶囊化是否会对这些特性产生负面影响。结果表明，酵母被捕获在珠子中并不会影响益生菌的特性。