Main Article Content
Disease is an obstacle in Pacific white shrimp culture that can cause economic losses. Probiotic bacteria Pseudalteromonas piscicida 1Ub RfR is able to improve the growth performance and immune responses of Pacific white shrimp and has the potential to be developed into dry products to make it more practical for use in the field. This study aims to obtain the best coating materials that can protect probiotic bacteria during the microencapsulation and storage process. This research was conducted in September-December 2020 at the Laboratory of Microbiology of IPB Sukabumi Campus and South-East Asia Food and Agricultural Science and Technology (SEAFAST). This research consists of 2 Chapters, Chapter 1 to obtain the best coating materials and Chapter 2 to obtain the best results after the microencapsulation process. Coating materials used in this study were whey protein and maltodextrin. The microencapsulation technique used is freeze drying and spray drying. The probiotic bacteria used was P. piscicida from Fish Health and Management Laboratory, Department of Aquaculture, FPIK IPB and was marked with rifampicin resistance (1Ub RfR). The research in Chapter 1 consisted of 4 treatments, including K (without coating material), A (single coating with whey protein), B (single coating with maltodextrin), and C (double coating with whey protein and maltodextrin). Furthermore, each treatment in Chapter 1 is continued for the microencapsulation process. The results showed that the treatment with double coating and encapsulated by freeze drying was the best probiotic products compared other treatments.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
With the receipt of the article by the Jurnal Mina Sains Universitas Djuanda Editorial Board and the decision to be published, then the copyright regarding the article will be diverted to Jurnal Mina Sains Universitas Djuanda.
Departement of Fisheries Djuanda University hold the copyright regarding all the published articles in this journal.
Departement of Fisheries Faculty of Agriculture, Universitas Djuanda has the right to multiply and distribute the article. Thanks to Fisheries Departement and Agriculture Faculty Universitas Djuanda that was funded this journal sustainability.
The manuscript authentic and copyright statement submission can be downloaded on this form.
Augustin MA, Oliver CM. 2014. Use of milk proteins for encapsulation of food ingredients. In Microencapsulation in the Food Industry. Elsevier BV: Amsterdam, The Netherlands. 211–226.
Amezquita LEG, Chanes JW, Balderas FTV, Aquirre DB. 2016. Freeze-drying: The Basic Process. Encyclopedia of Food and Health. 104-109.
Basholli-Salihu M, Mueller M, Salar-Behzadi S, Unger FM, Viernstein H. 2014. Effect of lyoprotectants on b-glucosidase activity and viability of Bifidobacterium infantis after freeze-drying and storage in milk and low pH juices. LWT - Food Science and Technology 57:276–282.
Castro-Cislaghi FPD., Silva CDRE, Fritzen-Freire CB, Lorenz JG, Sant'Ánna ES. 2012. Bifidobacterium Bb-12 microencapsulated by spray drying with whey: Survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage. Journal of Food Engineering 113: 186–193.
Doherty S, Gee V, Ross RP, Stanton C, Fitzgerald G, Brodkorb A. 2011. Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection. Food Hydrocolloids 25: 1604–1617.
Dolly P, Anishaparvin A, Joseph GS, Anandharamakrishnan C. 2011. Microencapsulation of Lactobacillus plantarum (mtcc 5422) by spray-freeze-drying method and evaluation of survival in simulated gastrointestinal conditions. Journal of Microencapsulation 28: 568–574.
Gómez-Mascaraque LG, Morfin RC, Pérez-Masiá R, Sánchez G, López-Rubio A. 2016. Optimization of electrospraying conditions for the microencapsulation of probiotics and evaluation of their resistance during storage and in-vitro digestion. LWT-Food Science and Technology 69: 438–446.
Hamsah, Widanarni, Alimuddin, Yuhana M, Junior M Z. 2017. Bacterial population, activity of enzymes and growth rate of Pacific white shrimp larvae administered Pseudoalteromonas piscicida and mannan-oligosaccharide through bioencapsulation of Artemia sp.. Research Journal of Microbiology 12: 128‒136.
Hamsah, Widanarni, Alimuddin, Yuhana M, Junior MZ, Hidayatullah D. 2019. Immune response and resistance of Pacific white shrimp larvae administered probiotic, prebiotic, and symbiotic through the bio-encapsulation of Artemia sp. Aquaculture International 27: 567-580.
Krolcyzk JB, Solowiej BG, Turak, EJ. 2016. Use of Whey and Whey Preparations in the Food Industry- a review. Polish Journal of Food and Nutrition Sciences 66(3): 157-165.
Martin MJ, Lara-Villoslada F, Ruiz MA, Morales. 2015. Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects. Innovative Food Science and Emerging Technologies 27: 15-25.
Maqsood S, Al-Dowaila A, Mudgil P, Kamal H, Jobe B, Hassan HM. 2019. In-dept characterization of protein and lipid fractions from camel and cow milk, their functionality, antioxidant and antihypertensive properties upon simulated gastro-intestinal digestion. Food Chemistry 279: 328-338.
McClements DJ. 2012. Requirements for food ingredient and nutraceutical delivery systems. In Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals. Woodhead Publishing: Sawston, UK 3–18.
Monnard PA, Oberholzer T, Luisi P. 1997. Entrapment of nucleic acids in liposomes. Biochimica et Biophysica Acta (BBA) Biomembranes 1329: 39–50.
Mortazavian A, Razavi SH, Ehsani MR, Sohrabvandi S. 2007. Principles and methods of microencapsulation of probiotic microorganisms. Iranian Journal of Biotechnology 5: 1–18.
Mulvihill DM, Donovan M. 1987. Whey proteins and their thermal denaturation—A review. Irish Journal of Food Science and Technology 11:43–75.
Nayak S K. 2010. Probiotics and immunity: A Fish Perspective. Fish and Shellfish Immunology 29: 2‒14.
Nimrat S, Suksawat S, Boonthai T, Vuthiphandchai V. 2012. Potential Bacillus probiotics enhance bacterial numbers, water quality and growth during early development of white shrimp (Litopenaeus vannamei). Veterinary Microbiology 159: 443-450.
Pech-Canul ADLC, Ortega D, Garcia-Triana A, Gonzalez-Silva N, Solis-Ovedo RL. 2020. A brief review of edible coating materials for the microencapsulation of probiotics. Coatings 10: 197.
Richards GP, Watson MA, Needleman DS, Uknalis J, Boyd EF, Fay JP. 2017. Mechanisms for Pseudoalteromonas piscicida-induced killing of vibrios and other bacterial pathogens. Applied and Environmental Microbiology 83 (11): 175-17.
Santivarangkna C, Kulozik U, Foerst P. 2007. Alternative drying processes for the industrial preservation of lactic acid starter cultures. Biotechnology Progress 23: 302–315.
Semyonov D, Ramon O, Kaplun Z, Levin-Brener L, Gurevich N, Shimoni E. 2010. Microencap-sulation of Lactobacillus paracasei by spray freeze drying. Food Research International 43: 193–202.
Shori AB. 2017. Microencapsulation improved probiotics survival during gastric transit. HAYATI Journal of Biosciences 24: 1–5.
Wang YC, Yu RC, Chou CC. 2004. Viability of lactic acid bacteria and Bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage. International Journal of Food Microbiology 93: 209–217.
Widanarni, Tepu I, Sukenda, Setiawati M. 2009. Selection of probiotic bacteria for vibriosis biocontrol in tiger shrimp larvae, Penaeus monodon uses a shared culture method. Jurnal Riset Akuakultur 4: 95-105
Zokaeifar H, Babaei N, Saad CR, Kamarudin MS, Sijam K, Balcazar JL. 2014. Administration of Bacillus subtilis strains in the rearing water enhances the water quality, growth performance, immune response, and resistance against Vibrio harveyi infection in juvenile white shrimp, Litopenaeus vannamei. Fish and Shellfish Immunology 36: 68‒74.
Zou Q, Liu X, Zhao J, Tian F, Zhang H, Zhang H, Chen W. 2012. Microencapsulation of Bifidobacterium bifidum F-35 in Whey Protein-Based Microcapsules by Transglutaminase-Induced Gelation. Journal of Food Science 77(5): 270.