Abstract

INITIAL STUDY ON DEVELOPMENT OF A PROBIOTIC CONTAINING LACTOBACILLUS SALIVARIUS N01 AND LACTOBACILLUS FERMENTUM A01

Pham Thi Ngoc Linh, Tran Thi Hai Yen and Nguyen Hoang Khue Tu*

ABSTRACT

Investigation of the growth of beneficial bacteria through the different sugars containing culture medium is crucial to produce probiotics which contain many excipients. In this research, we studied the effect of lactose, maltodextrin to the living rate of Lactobacillus salivarius N01 and Lactobacillus fermentum A01, and in the combinative form of two strains. L. salivarius and L. fermentum could sustain their survival in a broth medium containing lactose, and maltodextrin, using 0.40% as the final concentration of both lactose and maltodextrin to create probiotics. With the agar diffusion test, these two strains did not show inhibition of each other. To maintain their lifespan, microencapsulation was performed in different fiber conditions. In the 1% fiber condition, there was a high survival rate with the formation of obvious capsules. This research showed primarily evidence about the survival of L. salivarius N01 and L. fermentum A01 which has not been reported before. 

Keywords: Lactobacillus salivarius, Lactobacillus fermentum, probiotics, lactose, maltodextrin, oral health.