Probiotics are defined as advantageous microorganisms to human when they are ingested. However, without any protection, the viability of microbes and their adhesive ability to surface of colon decreases through acidic condition such as stomach and intestines. Therefore, many studies have been conducted to figure out to enhance not only the viability of probiotics, but also its adhesion for increasing effect of probiotics. In this study, extrusion method was conducted to encapsulate Enterococcus faecium. E. faecium-alginate solution was injected to CaCl2 solution with regular side air injection. To prevent coagulation of beads, stirring was conducted in CaCl2 solution and encapsulated alginate-Ca2+ microspheres were produced. For optimal encapsulation condition, air pressure was 100 mbar, flow rate of E. faecium solution was 0.02 ml/h and stirring rate was 200 rpm. For mucoadhesive ability, Monolayer of HT-29 cells used as a colon cell and encapsulated cells were inoculated and incubated in 37℃, 5% CO2/95% air atmosphere for 1 h. Encapsulation efficiency of the encapsulation method used in this study was 98.2%. For mucoadhesive test, the concentration of inoculated E. faecium was 9.9×108 CFU/ml and the concentration of adhered E. faecium was 1.6×106 CFU/ml. In conclusion, encapsulation efficiency of extrusion method was high enough to be accepted for this study, however, alginate-Ca2+ microspheres revealed lower adhesive ability compared to expectation. Therefore, it needs further studies to increase adhesive ability with other polymers.

• Honggyun Kim(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea.)
• SangYoon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea.)
• Eunji Kwak(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea.)
• JunHwan Bae(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea.)
• Hayoung Jeong(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea.)
• HyeRin Shin(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea.)
• Youngjae Cho(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea.)
• Mi-Jung Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea.)
• SuMi Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea.)
• Yunjung Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea.)