In this study, lactic acid bacteria with probiotic potential, including Lactobacillus plantarum ATCC8014, L. paracasei ML33 and L. pentosus ML82, were encapsulated with whey-alginate-pectin (WAP) or whey permeate-alginate-pectin (PAP) by an extrusion process using vibrational technology, with the resulting microparticles assessed for their resistance to adverse conditions. The aim was to assess the effect of the encapsulation wall materials on the viability of microorganisms, the encapsulation, refrigerated storage and simulated gastrointestinal tract conditions, the kinetic parameters of acidification, and the morphology of microparticles. The bacteria encapsulated with the WAP wall material were adequately protected. Furthermore, after three months of storage at 4 °C, the encapsulated bacteria exhibited a cell viability of >6 log CFU mL⁻¹. In addition, the encapsulated L. plantarum ATCC8014 and L. pentosus ML82 isolates exhibited the highest viability at the end of the storage period among the assayed isolates. Encapsulated bacteria showed greater resistance to acidic conditions than unencapsulated bacteria when exposed to simulated gastrointestinal tract conditions. The maximum rate of milk acidification by encapsulated Lactobacillus spp. was approximately three-fold lower than that observed for unencapsulated bacteria. The resulting size of the microparticles generated using both combinations of wall materials used was approximately 150 μm. The cheese whey and whey permeate combined with alginate and pectin to adequately encapsulate and protect Lactobacillus spp. from the adverse conditions of the simulated gastrointestinal tract and from refrigeration storage temperatures. Furthermore, the sizes of the obtained microparticles indicated that the encapsulated materials are suitable for being incorporated into foods without changing their sensory properties.

在这项研究中，具有益生菌潜能的乳酸菌包括植物乳杆菌ATCC8014，副干酪乳杆菌ML33和戊糖乳杆菌ML82，通过使用振动技术的挤出工艺，用乳清-海藻酸钠-果胶（WAP）或乳清渗透-海藻酸钠-果胶（PAP）封装，并评估所得微粒对不利条件的抵抗力。目的是评估包封壁材料对微生物生存力，包封，冷藏和模拟胃肠道条件，酸化动力学参数以及微粒形态的影响。用WAP壁材料包裹的细菌得到了充分的保护。此外，在4℃下保存三个月后，被包囊的细菌表现出> 6 log CFU mL ^-1的细胞生存力。另外，封装的植物乳杆菌ATCC8014和戊糖乳杆菌在所分析的分离株中，ML82分离株在储存期结束时表现出最高的生存力。当暴露于模拟胃肠道条件下时，包囊细菌对酸性条件的抵抗力要比未包囊细菌更高。封装的乳杆菌属种对牛奶的最大酸化速度。比未包囊的细菌低约三倍。使用所使用的壁材料的两种组合所产生的微粒的最终尺寸为约150μm。干酪乳清和乳清渗透液与藻酸盐和果胶结合在一起，可以充分包裹和保护乳杆菌spp。模拟胃肠道的不利条件和冷藏温度。此外，所获得的微粒的尺寸表明包封的材料适合于掺入食品中而不改变其感官特性。