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Research Article Open access CC BY 4.0

Probiotic Characterization of Bacillus and Lactobacillus Encapsulated in Some Carrier Materials

Yuli Andriani, Rusky I. Pratama, Ratu Safitri

South Asian Journal of Research in Microbiology · pp. 27–36 · Published 29 Dec 2021

10.9734/sajrm/2021/v11i430259

Abstract

Research has been carried out on the encapsulation of probiotics of the genus Bacillus and Lactobacillus using rice flour, maltodextrin, and talc as carriers. The purpose of this study was to obtain a type of carrier material that can maintain the character of probiotics for fishfeed in aquaculture activity. The research method used is the experimental method, and the data were analyzed descriptively and experi-mentally. The experimental method used a completely randomized design with a factorial pattern. The results showed that talc can main-tain antimicrobial activity against E. coli (16.3 mm), S. typhimurium (17.3 and 13.8 mm) and coaggregation (12.9% and 15.01%). Rice flour can maintain antimicrobial activity against E. coli (20 mm), S. typhimurium (11.7 mm), and coaggregation (14.5%). Maltodextrin can maintain antimicrobial activity against E. coli (20.7 and 17.2 mm), S. typhimurium (19.8 and 20.8 mm) and coaggregation (8.8 % and 17.35%).

Bacillus carrier encapsulation Lactobacillus probiotic

References (4)

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