Abstract Our study aimed to evaluate the survivability and safety of Lactobacillus plantarum HM47 strain supplemented in milk chocolate during storage and transit through gastrointestinal tract of mice. The milk chocolate was supplemented with microencapsulated Lactobacillus plantarum HM47 isolated from human breast milk. Water activity (aw), pH, and sensory attributes of the milk chocolates containing L. plantarum HM47 were analyzed. The HM47 were found to be viable up to 180 days of storage at 25 °C (>8 log CFU/g) and the overall acceptability results suggested that the addition of probiotic had no significant effect (p > 0.05) on the sensory attributes of the milk chocolate. An acute oral toxicity of the microencapsulated Lactobacillus plantarum HM47 in Swiss albino mice demonstrated no treatment related illness or mortality and feed consumption when compared to control mice. The 28 day administration of probiotic powder and probiotic milk chocolate to mice demonstrated that there was no observed adverse effect in the haematological parameters and vital organs of mice. Also the consumption of the probiotic powder and probiotic milk chocolate significantly (p

中文翻译：

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开发添加微胶囊植物乳杆菌 HM47 的牛奶巧克力并确定瑞士白化小鼠模型的安全性

摘要 我们的研究旨在评估添加在牛奶巧克力中的植物乳杆菌 HM47 菌株在储存和通过小鼠胃肠道运输过程中的存活率和安全性。牛奶巧克力中添加了从人类母乳中分离的微囊化植物乳杆菌 HM47。分析了含有植物乳杆菌 HM47 的牛奶巧克力的水分活度 (aw)、pH 值和感官属性。发现 HM47 在 25 °C 下可存活长达 180 天（>8 log CFU/g），总体可接受性结果表明，添加益生菌对益生菌的感官特性没有显着影响（p > 0.05）。牛奶巧克力。与对照小鼠相比，微囊化植物乳杆菌 HM47 在瑞士白化小鼠中的急性口服毒性表明没有治疗相关的疾病或死亡率和饲料消耗。给小鼠服用益生菌粉和益生菌牛奶巧克力 28 天后，表明对小鼠的血液学参数和重要器官没有观察到不良影响。益生菌粉和益生菌牛奶巧克力的消费量也显着（p