The viability of probiotic bacteria and acceptability of dry shelf stable synbiotic foods were studied during long-term storage at room temperature. Synbiotic microcapsules were prepared using Pleurotus florida extract as prebiotics and Enterococcus faecium as probiotic, through lyophilization and spray-drying methods. These microcapsules were added to two different dry food matrices, an Indian traditional dry food powder (sattu) and a malted health drink, and were evaluated for the viability of probiotic bacteria and organoleptic properties during storage. Encapsulation by both the methods was found to enhance probiotic survival in dry food matrix during storage. There was 4 log unit reduction in lyophilized formulation as compared to 3 log unit reduction in spray-dried form, after 15 weeks of storage. Thus, spray-dried form of synbiotic fortification was significantly more stable (P < 0.05) than lyophilized form. Survivability of probiotics in dry food matrix is inevitable to overcome the disadvantages of liquid-based cold stored formulations.

在室温下长期储存期间，研究了益生菌的生存力和干燥稳定的合生食品的可接受性。使用佛罗里达平菇提取物作为益生元和粪肠球菌制备合生素微胶囊。作为益生菌，通过冻干和喷雾干燥方法。将这些微胶囊添加到两种不同的干燥食品基质中，即印度传统的干燥食品粉末（sattu）和麦芽保健饮料，并在存储过程中评估了益生菌的活力和感官特性。发现通过两种方法进行的包封均可以提高干燥食品基质在储存过程中的益生菌存活率。储存15周后，冻干制剂的减少量为4 log单位，而喷雾干燥形式的减少量为3 log单位。因此，共生强化的喷雾干燥形式比冻干形式明显更稳定（P <0.05）。益生菌在干燥食品基质中的生存能力是不可避免的，以克服基于液体的冷藏制剂的缺点。