ArticleVeterinary medicine and science2026
Alginate-Based Microencapsulation of Saccharomyces Boulardii for Enhanced In Vitro Stability in Poultry Sector: A Novel Strategy for Probiotic Delivery.
Article in Veterinary medicine and science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Probiotic Intervention With Bacillus coagulans and Lactobacillus acidophilus in Small Animals Experimental Ulcerative Colitis: Insights From a Small Animal Model.Veterinary medicine and science · 2026Article
- Next-Generation Probiotics in Poultry: From Conventional Strains to Engineered and Synbiotic Approaches.Microorganisms · 2026Review
- Microencapsulation Strategies in Veterinary Medicine: Overcoming Gastrointestinal Barriers in Monogastric and Ruminant Species.Pharmaceutics · 2026Review
- Virulence genes and antimicrobial resistance profiles of Klebsiella pneumoniae isolated from urinary tract infections.BMC urology · 2026Article
- Molecular Insights and Antibiotic Resistance ofFood science & nutrition · 2026Article
- Review
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BACKGROUND AND
objectiveSaccharomyces boulardii is a probiotic yeast with promising effects on poultry gut health and immunity, yet its application is limited by sensitivity to heat, pH and storage conditions. This study aimed to develop and evaluate an alginate-based microencapsulation system to improve the in vitro stability, storage viability and antimicrobial performance of S. boulardii for poultry feed applications.
methodsA probiotic strain of S. boulardii was isolated, characterised and cultured under optimised fermentation conditions. The yeast was encapsulated using sodium alginate and cryoprotectants via extrusion, followed by freeze-drying. Microcapsules were characterised using FESEM, DLS, zeta potential and FTIR. Probiotic traits, including acid and bile salt tolerance, NaCl resistance, antibiotic susceptibility and antagonistic activity against common pathogens, were assessed. Encapsulation efficiency, viability before/after processing and shelf-life at 4°C and 25°C over 90 days were also evaluated.
resultsThe microencapsulation efficiency was 73.27% ± 0.39%, with stable spherical capsules averaging 2-5 µm in size. The encapsulated yeast showed enhanced acid and bile salt tolerance, no sensitivity to tested antibiotics, and significantly greater antimicrobial activity compared to free yeast. Viability declined by ∼11% following freeze-drying. During storage, encapsulated yeast retained higher viability than free yeast, particularly at 25°C. FTIR confirmed successful molecular interaction between alginate and probiotic components.
conclusionAlginate-based microencapsulation significantly enhanced the physicochemical stability, probiotic functionality and shelf-life of S. boulardii under simulated poultry feed processing and storage conditions. This technology offers a practical, scalable solution for delivering viable probiotics in poultry nutrition, supporting antibiotic-free production strategies.
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