The influence on the stability of Lactobacillus plantarum CECT 220 (25 °C/60% relative humidity) of microencapsulation by simple coacervation followed by spray-drying using different Ca2+-to-soybean protein isolate ratios was evaluated. After optimisation, the selected soybean protein concentrate (SPC) microparticles were used to evaluate the tolerance of L. plantarum under acidic conditions (lactic acid, pH = 4; and HCl, pH = 3) and heat stress (80 °C for 1 min) in contrast to free cells. Moreover, after the heat treatment, the influence of the simulated gastric fluid was evaluated. Additionally, different foods were formulated using either microencapsulated or freeze-dried L. plantarum, and the stability of cells during the shelf-life of the formulated foods was studied. Results show that encapsulation with SPC enhanced significantly the stability of the Lactic Acid Bacteria all along the probiotic food value chain, from production to the end of the food shelf-life.

中文翻译：

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益生菌在基于大豆蛋白的微粒中的封装可在整个生产和存储过程中保持食品中可行的细胞浓度。

通过简单凝聚，然后使用不同的Ca2 +-大豆蛋白分离比进行喷雾干燥，评估了微囊化对植物乳杆菌CECT 220（25°C / 60％相对湿度）稳定性的影响。优化后，选择的大豆浓缩蛋白（SPC）微粒用于评估酸性条件（乳酸，pH = 4； HCl，pH = 3）和热应激（80°C，1分钟）下植物乳杆菌的耐受性。 ）与自由细胞形成对比。此外，在热处理之后，评估了模拟胃液的影响。另外，使用微囊化或冷冻干燥的植物乳杆菌来配制不同的食物，并且研究了在配制食物的保质期内细胞的稳定性。