The Effect of Bacteria on the Stability of Microfluidic-Generated Water-in-Oil Droplet.

ABSTRACT: Microencapsulation in emulsion droplets has great potential for various applications such as food which require formation of highly stable emulsions. Bacterial-emulsion interactions affect the physiological status of bacteria while bacterial cell characteristics such as surface-active properties and metabolic activity can affect emulsion stability. In this study, the viability and growth of two different bacterial species, Gram-negative Escherichia coli and Gram-positive Lactobacillus paracasei, encapsulated in water-in-oil (W/O) droplets or as planktonic cells, were monitored and their effect on droplet stability was determined. Microencapsulation of bacteria in W/O droplets with growth media or water was achieved by using a flow-focusing microfluidic device to ensure the pr

SUBMITTER: Mohd Isa NS 

PROVIDER: S-EPMC9785555 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature