Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2 7 2014 06 25 Bile Salts Deconjugation Using Microencapsulated Lactic Acid Bacteria Isolated from Handmade Yogurt 340 343 EN Gulcin Alp Avc? Department Molecular Biology and Genetics/ Molecular Microbiology, Hitit University, Corum, Turkey JFNR2014272 10.12691/jfnr-2-7-2 2014 06 10 2014 06 22 2014 06 25 The preferential aim of this study is to evaluate the deconjugation of sodium taurocholate by L. delbrueckii subsp. bulgaricus and S. thermophilus. As a supportive objective, determination of advantage of microencapsulation effects on deconjugation of sodium taurocholate of these strains, deconjugation property of which is the highest. Deconjugation of sodium taurocholate of L. delbrueckii subsp. bulgaricus (HL6, HL9 and HL14) and S. thermophilus (HS7, HS12 and HS24) strains was determined and strains with the highest deconjugation property were used for microencapsulation study. Then, viability and deconjugation of sodium taurocholate of microencapsulated strains were determined. The amount of deconjugated sodium taurocholate for Lactobacillus and Streptococcus species was found as 1.0 -1.4 mg/mL and 0.9-1.3 mg/mL, respectively. The amount of deconjugated encapsulated HL6 and HS12 strains was found 1.5 and 1.4 mg/mL, respectively. Either the viability values of encapsulated strains or the ability of deconjugation of sodium taurocholate by these strains was found much higher than those of free strains. For dairy products which were planned to be used in probiotic industry, microencapsulated strains can be recommended because of their higher viability and deconjugation ability.