Microencapsulation of Lactobacillus casei LK-1 by spray drying related to its stability and in vitro digestion

摘要: Abstract Bacterial viability is a requirement for probiotics in food applications, and retaining high rate important to ensure its beneficial effects. The study aimed determine the protective effects of different matrices on microencapsulated Lactobacillus casei LK-1 during spray drying, storage in vitro digestion. Skim milk, trehalose maltodextrin were used as agents form bacterial microcapsules by drying. Viability bacteria capsules stored at temperatures (−20, 4, 25 37 °C) with water activities studied. results showed that both temperature activity had significant influence L. casei glass state was necessary but not absolute factors stability. All matrix highest when at −20 °C 0.11. It found skim milk endowed either gastric or intestinal juice. In general, protected better than simulated This demonstrated it choose appropriate agent achieve probiotic application.