The aim of this study was to evaluate and compare the efficiency of bovine (CW) and buffalo cheese whey (BCW) as encapsulating agents for the spray-drying (SD) of endogenous Lactobacillus pentosus ML 82 and the reference strain Lactobacillus plantarum ATCC 8014. Their protective features were also tested for resistance to storage (90 days, 25 °C), simulated gastrointestinal tract (GIT) conditions, and for their application in orange juice. Survival rates after SD were approximately 95% in all samples tested, meaning both CW and BCW performed satisfactorily. After 90 days of storage, both species remained above 7 log Colony Forming Units (CFU)/g. However, CW generally enabled higher bacterial viability throughout this period. CW microcapsule characteristics were also more stable, which is indicated by the fact that BCW had higher moist content. Under GIT conditions, encapsulated lactobacilli had higher survival rates than free cells regardless of encapsulating agent. Even so, results indicate that CW and BCW perform better under gastric conditions than intestinal conditions. Regarding their use in orange juice, coating materials were probably dissolved due to low pH, and both free and encapsulated bacteria had similar survival rates. Overall, CW and BCW are suitable encapsulating agents for lactic acid bacteria, as they provided protection during storage and against harmful GIT conditions.

这项研究的目的是评估和比较牛（CW）和水牛奶酪乳清（BCW）作为内源性戊糖乳杆菌ML 82和参考菌株植物乳杆菌喷雾干燥（SD）的包封剂的效率ATCC8014。还测试了其保护功能的耐贮藏性（90天，25°C），模拟胃肠道（GIT）条件及其在橙汁中的应用。在所有测试样品中，SD后的存活率约为95％，这意味着CW和BCW均令人满意。储存90天后，两个物种均保持在7 log log Colony Forming Units（CFU）/ g以上。但是，在整个这段时间内，CW通常可以提高细菌的生存能力。连续波微胶囊的特性也更加稳定，这是由于BCW的水分含量较高这一事实表明。在GIT条件下，无论封装剂如何，封装的乳酸菌的存活率均高于游离细胞。即便如此，结果表明CW和BCW在胃部条件下的表现要好于肠道条件。关于它们在橙汁中的使用，包衣材料可能由于低pH而溶解，游离细菌和包囊细菌的存活率相似。总体而言，CW和BCW是用于乳酸菌的合适封装剂，因为它们在存储过程中提供了保护，并防止有害的GIT条件。