A method for producing microcapsules from egg white for encapsulating probiotic microorganisms.

Claims

------18 / 08 / 2569------(OCR)OCR09WP1. The process for producing microcapsules from egg white for encapsulating probiotic microorganisms is as follows: a. Preparation of probiotic microorganisms by culturing Lactobacillus paracasei and Bifidobacterium animalis strains, stored in a freezer at -80 degrees Celsius, to obtain single colonies in solid MR Sagar medium under anaerobic conditions in an anaerobic jar at 37 degrees Celsius. a. Incubate for 24 to 48 hours and repeat two more times. Then prepare probiotics at a concentration of 10⁹ CFU / ml in liquid MRS broth, measured by spectrophotometer. b. Prepare egg white at a concentration of 5 to 15% by volume of 130 to 170 ml of pineapple juice and whip it into a foam using a kitchen mixer at high speed for 15 to 25 minutes. c. Add Lactobacillus or Bifidobacterium probiotic strains at a final concentration of 10⁹ cells / ml. d. From step c.The process of producing egg white microcapsules for encapsulating probiotic microorganisms involves the following steps: a. Preparation of probiotic microorganisms by using the probiotic strains Lactobacillus paracasei and Bifidobacteria. b. From step d, the microcapsules are lyophilized at -110 degrees Celsius at a pressure of 0.05 millibars for 24 to 48 hours. b. The survival rate of the probiotic microcapsules is then studied. ------------------21 / 07 / 2026------(OCR)OCR09WP Bifidobacterium animalis, stored in a freezer at -80°C, was cultured to form single colonies in solid MRS medium (MRSagar) under anaerobic conditions in an anaerobic jar at 37°C for 24 to 48 hours, and this process was repeated two times. A probiotic solution of 10⁹ CFU / ml was then prepared in liquid MRS medium (MRS broth) using spectrophotometry.a. Prepare egg white with a concentration of 5-15% by volume and 130-170 ml of pineapple juice. Whip into a foam using a kitchen mixer at maximum speed for 15-25 minutes. b. Add probiotic strains of Lactobacillus or Bifidobacterium at a final concentration of 10⁹ cells per ml. d. From step c, freeze at -80°C for 12-24 hours. e. From step d, lyophilize at -110°C at a pressure of 0.05 mlbar for 24-48 hours. Study the survival rate of the probiotic microcapsules. ------------OCR This invention relates to the process of producing microcapsules from egg white for encapsulating probiotic microorganisms. The steps are as follows: a.To prepare the probiotic microorganisms, start by culturing the probiotic strains Lactobacillus paracasei and Bjfidobacterium animalis, stored in a freezer at -80°C, to obtain single colonies in solid MR Sagar under anaerobic conditions in an anaerobic jar at 37°C for 24 to 48 hours. Repeat this process two more times. Then, prepare the probiotics to a concentration of 10 µg. a. A. Prepare egg white at a concentration of 5-15% by volume with 130-170 ml of pineapple juice and whip it into a foam using a kitchen mixer at high speed for 15-25 minutes. c. Add probiotic strains of Lactobcillus or Bifidobacterium at a final concentration of 10⁹ cells per ml. d. Freeze the mixture from step c at 80°C for 12-24 hours. e. ...The sample was yophilized at -110°C at a pressure of 0.05 millibars for 24 to 48 hours. The survival rate of the probiotic microcapsules was then studied.