Growth and Metabolism of Microencapsulated Saccharomyces boulardii and Mechanisms of Its Increased Stress Tolerance

doi:10.7506/spkx1002-6630-201722021

Abstract

Abstract: Saccharomyces boulardii was entrapped in alginate microcapsules by the emulsification/internalgelation method and was cultured in YPD liquid medium. The characteristics of growth and metabolism of microencapsulated yeast were studied and the mechanism for its increased stress resistance was elucidated with the free non-encapsulated one as control. The results showed that more living cells of S. boulardii were obtained and more ethanol was generated in the form of microcapsules compared with the control group. Extracellular glycerin concentration decreased, while intracellular glycerol concentration increased significantly in microencapsulated culture; the extracellular glycerin concentration of microencapsulated cells was 157.3% higher than that of free non-encapsulated cells. Furthermore, compared to free culture, the intracellular trehalose content of microencapsulated S. boulardii was significantly increased by 110.3%. In conclusion, the microcapsule could provide a microenvironment that enabled encapsuled S. boulardii to grow stably, and facilitated the accumulation of glycerol and trehalose inside the cells, resulting in an improvement of their stress resistance.

Key words: Saccharomyces boulardii, microencapsulation, growth and metabolism, stress resistance

CLC Number:

TS201.3

QIN Tengfei, YUN Tingting, WANG Chunling, QI Wentao. Growth and Metabolism of Microencapsulated Saccharomyces boulardii and Mechanisms of Its Increased Stress Tolerance[J]. FOOD SCIENCE, 2017, 38(22): 137-142.

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Growth and Metabolism of Microencapsulated Saccharomyces boulardii and Mechanisms of Its Increased Stress Tolerance

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