Aus dem Institut für Lebensmittelqualität und -sicherheit des

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Summary
At the beginning of the trial and after that every four weeks the bacterial count of all
samples was determined on MRS-agar.
During the storage period of six months the lyophilised probiotic strains Lactobacillus
reuteri (S 24), Lactobacillus rhamnosus (S 25), Lactobacillus paracasei (S 26) and
Lactobacillus gasseri (S 28) showed to be very stable at 2 °C and relatively stable at
20 °C.
The conditions of microencapsulation and storage influenced the four probiotic
lactobacilli strains individually different. Protective effects of the microencapsulation
were recognised in some cases. Although at the beginning protective effects against
the strong antimicrobial effects of cloves were shown for Lactobacillus rhamnosus
(S 25), none of the tested coatings was able to protect durably. In most cases thickwalled
capsules protected better than thin-walled ones. Lactobacillus reuteri (S 24)
and Lactobacillus gasseri (S 28) showed better growth at 20 °C. Lactobacillus
rhamnosus (S 25) proved to be very stable. The growth of Lactobacillus paracasei
(S 26) was promoted by cooled storage and water-soluble, thick-walled capsules.
The use of the tested probiotic strains in meat products seems possible as protective
effects of the microencapsulation were recognised for specific combinations. These
effects must be tested for each specific application, e. g. strain/additive combination,
due to individual differences. Therefore, a general reference for the
microencapsulation of probiotic bacteria and their use in meat products cannot be
given.