Three different probiotics (Lactobacillus plantarum, L. casei, and Saccharomyces boulardii) were incorporated in gelatin and low methoxyl pectin (LMP) films separately and their viability was monitored during storage at two different temperatures (4 and 25 °C). The results showed that the gelatin based-films had a more protective effect on the viability of the cells during the preparation and storage of the films. The number of viable probiotic cells decreased through the storage period of the films and a higher rate of reduction was observed at 25 °C. S. boulardii cells showed the lowest stability during the drying and storage of the films. The physical properties of the films were investigated. It was observed that the probiotics incorporation significantly increased the film opacity, yellow-blue value (b*), solubility in water but the red-green value (a*), tensile strength, moisture content of the films was reduced (p ≤ 0.05). DSC curves confirmed the difference in the glass transition and melting temperature for gelatin and LMP films. SEM showed a more uniform and compact structure for gelatin-based films. It can be concluded that both gelatin and LMP based-films are suitable for protecting and delivering LAB (>10⁶ CFU/g) during 42 and 21 days of storage at 4 and 25 °C, respectively.

将三种不同的益生菌（植物乳杆菌，干酪乳杆菌和布尔糖酵母）分别掺入明胶和低甲氧基果胶（LMP）薄膜中，并在两种不同温度（4和25°C）下储存期间监测其生存能力。结果表明，在膜的制备和储存过程中，基于明胶的膜对细胞的活力具有更大的保护作用。在膜的保存期间，存活的益生菌细胞的数量减少，并且在25°C时观察到较高的减少率。猪链球菌在膜的干燥和储存过程中，电池显示出最低的稳定性。研究了膜的物理性质。据观察，所述益生菌掺入显著增加膜的不透明度，黄-蓝值（b *），在水中的溶解度，但红-绿值（一个*），拉伸强度，薄膜的水分含量减少（p  ≤0.05 ）。DSC曲线证实了明胶和LMP膜的玻璃化转变和熔融温度的差异。SEM显示出基于明胶的薄膜更均匀和致密的结构。可以得出结论，明胶和LMP基薄膜都分别适合于 在4和25°C下储存42和21天来保护和递送LAB（> 10 ⁶ CFU / g）。