Save the date: October 11, 2024 – 9:25 a.m. ‘Use of fluidized bed technology for the immobilization and controlled release of microorganisms’

What to expect from the lecture on ‘Use of fluidized bed technology for the immobilization and controlled release of microorganisms ‘?

The functionality of microorganisms in the end product is particularly dependent on mechanical and thermal stress during concentration, drying and storage. Probiotic microorganisms should also survive the gastrointestinal tract in sufficient numbers after ingestion as food. For this purpose, 106 colony-forming units of microorganisms per g or mL of food are often specified. For this reason, an encapsulation process was developed in this work in which as many cells as possible are available in active form after drying, storage and in vitro experiments.

In a laboratory unit (ProCell LabSystem, Glatt Technology Center Weimar), fluidized bed techniques and encapsulation materials and thicknesses were varied using Lactiplantibacillus plantarum 299v. A pH-time regime was used in in vitro experiments to simulate the stress in the gastrointestinal tract.

The spraying of carrier material with a solution of L. plantarum 299v (suspension layering) resulted in rounder pellets with a closed surface than after coating with lyophilizate and glucose solution (powder layering). After fluidized bed drying and cold storage, the live cell count decreased by less than one log level. In addition, a pH-dependent release was observed in in vitro experiments after encapsulation with shellac. Thus, the drying and encapsulation of microorganisms using fluidized bed technology is a promising method for maintaining functionality. This enables further applications in the field of starter cultures, probiotic products and functional foods.

Please note: The lecture will be given in German language.