In this study, the effects of encapsulation with maltodextrin and reconstituted skim milk (RSM) and their binary and ternary blends with gum arabic (GA) by spray and freeze drying methods on viability of probiotic Lactobacillus casei Shirota under different stress conditions were evaluated. All microcapsules showed high survival ratios (7.91-9.37 log cfu/g) after microencapsulation. The viability of microencapsulated cells was significantly higher than free cells when exposed to stress conditions. Spray dried microcapsules exposed to low pH showed small decrease in the viability of cells compared to freeze dried microcapsules, but freeze drying microcapsules showed higher protective effect at 85 and 90 °C. After exposure to 3% bile salt, almost 2.5 log decreases in the encapsulated cell counts were determined for both methods. The results indicated that using RSM:GA mixture as an encapsulating agent showed the higher cell protection against high temperature, acidic pH and bile salts.

中文翻译：

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喷雾和冷冻干燥的干酪乳杆菌Shirota微胶囊具有不同封装剂的不同耐压性。

在这项研究中，通过喷雾和冷冻干燥方法，评估了麦芽糖糊精和重组脱脂乳（RSM）以及它们与阿拉伯树胶（GA）的二元和三元共混物包封对益生菌干酪乳杆菌Shirota在不同胁迫条件下的生存能力的影响。在微囊化之后，所有微胶囊均显示出高的存活率（7.91-9.37 log cfu / g）。当暴露于应激条件下时，微囊化细胞的活力显着高于游离细胞。与冷冻干燥的微胶囊相比，暴露于低pH的喷雾干燥的微胶囊显示出细胞活力的小幅下降，但是冷冻干燥的微胶囊在85和90°C下显示出更高的保护作用。暴露于3％的胆汁盐后，两种方法的包囊细胞计数均降低了约2.5 log。