This study investigated the viability of encapsulated and un-encapsulated (free cell) Lactobacillus rhamnosus GG (LGG) in bread baked at different baking conditions (180 °C for 30 min, 220 °C for 20 min, and 250 °C for 15 min) and in simulated gastrointestinal conditions. The cell was encapsulated either with sodium alginate, singly or in combination with chitosan, cassava starch, and hi-maize resistant starch. There was complete loss of viability of un-encapsulated LGG after baking. Significantly (P < 0.05) higher viability was recorded for LGG encapsulated with sodium alginate + cassava starch + chitosan beads (SCCB) and sodium alginate + hi-maize resistant starch + chitosan beads (SHCB) compared to sodium alginate beads (SAB) and sodium alginate + cassava starch beads (SSB). Lactobacillus rhamnosus GG encapsulated with SHCB gave the highest viability (P < 0.05) after subjection to simulated gastric and intestinal juices. The incorporation of LGG did not have significant (P < 0.05) influence on volume, specific volume, moisture, ash, fat, and fiber contents of bread. The lowest moisture content was obtained at baking condition of 180 °C for 30 min, while the highest value was at 250 °C for 15 min. Baking condition did not cause significant (P > 0.05) change in fat, ash, and carbohydrate content of bread. The encapsulation of LGG with multiple layers of encapsulating materials significantly preserved its viability during baking and in simulated gastrointestinal conditions.

中文翻译：

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鼠李糖乳杆菌GG在模拟胃肠条件和不同温度和时间条件下烘烤白面包后的活力

本研究调查了包封和未包封（游离细胞）鼠李糖乳杆菌 GG (LGG) 在不同烘焙条件下（180 °C 30 分钟、220 °C 20 分钟和 250 °C 15 分钟）烘焙的面包中的活力) 和在模拟胃肠道条件下。细胞用海藻酸钠单独或与壳聚糖、木薯淀粉和高玉米抗性淀粉组合封装。烘烤后未封装的 LGG 的生存力完全丧失。与海藻酸钠珠粒 (SAB) 和海藻酸钠珠粒 (SAB) 相比，用海藻酸钠 + 木薯淀粉 + 壳聚糖珠粒 (SCCB) 和海藻酸钠 + 高玉米抗性淀粉 + 壳聚糖珠粒 (SHCB) 包封的 LGG 显着 (P < 0.05)藻酸盐 + 木薯淀粉珠 (SSB)。用 SHCB 包裹的鼠李糖乳杆菌 GG 在模拟胃液和肠液后具有最高的活力 (P < 0.05)。LGG 的掺入对面包的体积、比容、水分、灰分、脂肪和纤维含量没有显着影响（P < 0.05）。在 180°C 烘烤 30 分钟的条件下获得最低水分含量，而在 250°C 烘烤 15 分钟时获得最高值。烘焙条件不会导致面包的脂肪、灰分和碳水化合物含量发生显着（P > 0.05）变化。用多层封装材料封装 LGG 在烘焙和模拟胃肠道条件下显着保留了其生存能力。0.05) 对面包体积、比容、水分、灰分、脂肪和纤维含量的影响。在 180°C 烘烤 30 分钟的条件下获得最低水分含量，而在 250°C 烘烤 15 分钟时获得最高值。烘焙条件不会导致面包的脂肪、灰分和碳水化合物含量发生显着（P > 0.05）变化。用多层封装材料封装 LGG 在烘焙和模拟胃肠道条件下显着保留了其生存能力。0.05) 对面包体积、比容、水分、灰分、脂肪和纤维含量的影响。在 180°C 烘烤 30 分钟的条件下获得最低水分含量，而在 250°C 烘烤 15 分钟时获得最高值。烘焙条件不会导致面包的脂肪、灰分和碳水化合物含量发生显着（P > 0.05）变化。用多层封装材料封装 LGG 在烘焙和模拟胃肠道条件下显着保留了其生存能力。