Aus dem Institut für Lebensmittelqualität und -sicherheit des

8 Summary
Julia Nina Jähne
Summary
Development of microencapsulated probiotic preparations for use as additives
in meat products
The aim of this study was to develop technological and microbiological basics for use
of microencapsulated probiotics in meat products. The suitability of four different
probiotic strains Lactobacillus reuteri (S 24), Lactobacillus rhamnosus (S 25),
Lactobacillus paracasei (S 26) and Lactobacillus gasseri (S 28), for potential use as
additives in meat products was tested. The effect of different spices and
concentrations of NaCl was investigated as well as different microencapsulations and
storage temperatures.
In preliminary tests the effect of twelve different spices and three concentrations of
NaCl was investigated. The effect of cloves, black pepper, garlic, oregano, ginger,
mustard, basil, rose-paprika, sweet paprika, majoram, bulb and caraway was tested.
NaCl was added in concentrations of 1 %, 2 % and 5 %, respectively. The additives
with the greatest effects, 5 % NaCl, 10 % cloves and 10 % black pepper, were
chosen for storage trial.
The lactobacilli were lyophilised in a first step and microencapsulated in a second
step. Each strain was microencapsulated in two different ways: water-soluble with a
maltodextrine coating and water-insoluble with a fat coating. Both coatings were
produced in three different formulations: 10 %, 30 % and 50 % capsule part.
These microencapsulated samples were stored at 2 °C and 20 °C for six months in
four different gelatine solutions: 1. without additives, 2. with 5 % NaCl, 3. with 10 %
cloves and 4. with 10 % black pepper. The lyophilised non coated samples were also
stored at both temperatures for six months.
157