Using rice bran for encapsulating probiotic and by different methods to produce synbiotic powder which can be tolerance gastrointestinal condition, application in health products.

Several consumers who have been interested in Lactic acid bacteria for healthy food are higher due to awareness of the probiotic’s role. Several studies have presented stress adaptation of single probiotic strains, but the comparison of stress-tolerant capacity between probiotic strains have not been completely investigated. Five lactic acid cultures were tested for adaptation in four sub-lethal conditions, including heat, cold, acidity and bile salt. Lactobacillus casei is found to be the most resilient probiotic from heat and cold adaptation, while Lactobacillus acidophilus is more tolerant to low acid and bile salt. Then these probiotics were subjected to the stress challenge that stimulated drying temperature, inclusive of heat challenge at 72°C for 15 seconds and cold challenge at -60°C for 48 hours. The results showed that acid adaptation can improve Lactobacillus acidophilus TISTR 1338 as the highest tolerance for both harsh drying temperature due to the major brand protein involved in stress adaptation that are DnaK and GrpE. Acid-adapted L. acidophilus TISTR 1338 at the sub-lethal is able to be applied to high and low temperature processing. In addition, it was found that the encapsulation using prebiotic extracts from rice bran combined with pectin and resistant starch in the crosslinking technique treated by freeze-drying method provides the highest encapsulation efficiency or more than 90%. Also, the amount of survivable probiotic after via gastrointestinal tract remained 5 LogCFU/g, which is suitable for application in the production of synbiotic cold brew coffee.