Protein-based Preservative nanotube: Viability of yogurt bacteria in different environments

Probiotics are living organisms that are beneficial for human health and are defined as microorganismsresponsible for the fermentation of foods. In order for microorganisms to be probiotic, they must be resistant togastrointestinal system and adverse environmental conditions. In this study, the viability stability of yogurtstarter bacteria (Lactobacillus delbrueckii subsp. bulgaricus (Ab1) and Streptococcus thermophilus (As2) at differenttemperatures was investigated in vitro by using Whey protein isolate (WPI) and salep glucomannan (SG) byelectrospinning method by taking advantage of the development of technology; while trying to protect them inlow pH, bile salt and simulated gastric fluid environments. Morphological characterization analyses (SEM, TEM,TGA and FTIR) of the formed nanoencapsulation material were performed and it was revealed that it was in theform of “Nanotube”. Thus, the first protein-based nanotube structure is formed. It was shown that the nanotubeencapsulation can be a commercial yogurt culture by maintaining significant viability of yogurt bacteria both inthe gastrointestinal system and at room temperature