Functional and characterisation of multi-strain probiotics in encapsulated and non-encapsulated forms of water kefir
Probiotics are living microorganisms known for their health benefits in maintaining gut health. It is empirically proven with better efficacy in multi-strain formulation than single-strain formulation. In this study, we aimed to evaluate antimicrobial, hydrophobicity, auto-aggregation, co-aggregatio...
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| Format: | Undergraduates Project Papers |
| Language: | English |
| Published: |
2025
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| Online Access: | https://umpir.ump.edu.my/id/eprint/45674/ |
| _version_ | 1848827481463717888 |
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| author | Lew, Yong Yi |
| author_facet | Lew, Yong Yi |
| author_sort | Lew, Yong Yi |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | Probiotics are living microorganisms known for their health benefits in maintaining gut health. It is empirically proven with better efficacy in multi-strain formulation than single-strain formulation. In this study, we aimed to evaluate antimicrobial, hydrophobicity, auto-aggregation, co-aggregation, acid and bile tolerance, cold tolerance, and ultrasound cavitation tolerance of a novel multi-strain formulation. Based on the result, the multi-strain formulation showed a superior antimicrobial effect on Escherichia coli (80% inhibitory effect) and the least effect on Bacillus subtilis (43.33%). On the other hand, yeast strain exhibited the highest acid tolerance, achieving a 42.52% survival rate, while lactic acid bacteria (LAB) had the lowest (32.02%). Similarly, bile tolerance tests indicated the highest survival in yeast (115.38%) and the lowest in LAB (31.42%) at 2% (w/v). Moreover, ultrasound treatment revealed an increasing growth trend under wattages, with LAB achieving its peak at 64W for 6 min (2.91±0.04). At 4℃ storage conditions, the encapsulated LAB showed the highest viable rate (64.96%), while yeast had only 21.65%. Additionally, encapsulation significantly enhanced hydrophobicity, with encapsulated probiotics showing 43.03% compared to non-encapsulated forms (24.20%). However, non-encapsulated probiotics auto-aggregation rates were higher (82.95% at 24 hours) than encapsulated forms (46.89%). Co-aggregation assays revealed pathogen-binding capacities for Serratia marcescens (40.74%) and Escherichia coli (15.28%). Overall, our study demonstrated that encapsulated multi-strain formulation has fulfilled the overall requirements for probiotic product standards. This first study that evaluates the multi-strain formulation can serve as future research groundwork. |
| first_indexed | 2025-11-15T04:01:24Z |
| format | Undergraduates Project Papers |
| id | ump-45674 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T04:01:24Z |
| publishDate | 2025 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-456742025-10-02T07:13:53Z https://umpir.ump.edu.my/id/eprint/45674/ Functional and characterisation of multi-strain probiotics in encapsulated and non-encapsulated forms of water kefir Lew, Yong Yi HD Industries. Land use. Labor T Technology (General) Probiotics are living microorganisms known for their health benefits in maintaining gut health. It is empirically proven with better efficacy in multi-strain formulation than single-strain formulation. In this study, we aimed to evaluate antimicrobial, hydrophobicity, auto-aggregation, co-aggregation, acid and bile tolerance, cold tolerance, and ultrasound cavitation tolerance of a novel multi-strain formulation. Based on the result, the multi-strain formulation showed a superior antimicrobial effect on Escherichia coli (80% inhibitory effect) and the least effect on Bacillus subtilis (43.33%). On the other hand, yeast strain exhibited the highest acid tolerance, achieving a 42.52% survival rate, while lactic acid bacteria (LAB) had the lowest (32.02%). Similarly, bile tolerance tests indicated the highest survival in yeast (115.38%) and the lowest in LAB (31.42%) at 2% (w/v). Moreover, ultrasound treatment revealed an increasing growth trend under wattages, with LAB achieving its peak at 64W for 6 min (2.91±0.04). At 4℃ storage conditions, the encapsulated LAB showed the highest viable rate (64.96%), while yeast had only 21.65%. Additionally, encapsulation significantly enhanced hydrophobicity, with encapsulated probiotics showing 43.03% compared to non-encapsulated forms (24.20%). However, non-encapsulated probiotics auto-aggregation rates were higher (82.95% at 24 hours) than encapsulated forms (46.89%). Co-aggregation assays revealed pathogen-binding capacities for Serratia marcescens (40.74%) and Escherichia coli (15.28%). Overall, our study demonstrated that encapsulated multi-strain formulation has fulfilled the overall requirements for probiotic product standards. This first study that evaluates the multi-strain formulation can serve as future research groundwork. 2025-02 Undergraduates Project Papers NonPeerReviewed pdf en https://umpir.ump.edu.my/id/eprint/45674/1/Functional%20and%20characterisation%20of%20multi-strain%20probiotics%20in%20encapsulated%20and%20non-encapsulated%20forms%20of%20water%20kefir.pdf Lew, Yong Yi (2025) Functional and characterisation of multi-strain probiotics in encapsulated and non-encapsulated forms of water kefir. Faculty of Industrial Sciences and Technology, Universti Malaysia Pahang Al-Sultan Abdullah. |
| spellingShingle | HD Industries. Land use. Labor T Technology (General) Lew, Yong Yi Functional and characterisation of multi-strain probiotics in encapsulated and non-encapsulated forms of water kefir |
| title | Functional and characterisation of multi-strain probiotics in encapsulated and non-encapsulated forms of water kefir |
| title_full | Functional and characterisation of multi-strain probiotics in encapsulated and non-encapsulated forms of water kefir |
| title_fullStr | Functional and characterisation of multi-strain probiotics in encapsulated and non-encapsulated forms of water kefir |
| title_full_unstemmed | Functional and characterisation of multi-strain probiotics in encapsulated and non-encapsulated forms of water kefir |
| title_short | Functional and characterisation of multi-strain probiotics in encapsulated and non-encapsulated forms of water kefir |
| title_sort | functional and characterisation of multi-strain probiotics in encapsulated and non-encapsulated forms of water kefir |
| topic | HD Industries. Land use. Labor T Technology (General) |
| url | https://umpir.ump.edu.my/id/eprint/45674/ |