Formulation and storage stability of nanoencapsulated proteus penneri and bacillus aerophilus

Abstract

Proteus penneri and Bacillus aerophilus are bacterial that can be used as dry starter in the fermentation of artificial civet coffee. The use of dried starter will facilitate the handling, distribution and transportation of culture. The aims of this research were to evaluate the suitable nanoencapsulation coating materials of Proteus penneri and Bacillus aerophilus to increase biomass cells during drying and storage. Nanoencapsulated starter using carrier materials maltodextrin, sodium alginate and skim milk with spray drying method. The Nanoencapsulated Proteus penneri and Bacillus aerophilus were tested for stability during storage for up to 14 days at different temperatures (4 and 37 ?C). Proteus penneri isolates had higher viability when encapsulated using maltodextrin with a concentration of 30%. Bacillus aerophilus isolates had higher viability when encapsulated using maltodextrin at 15% concentration. Viability of Bacillus aerophilus and Proteus penneri in dry starter with filler coffee pulp powder and coffee bean powder was less than after nanoencapsulation. The storage stability studies demonstrated the storage time and temperature affecting the survival of cells of dried starter cultures.