Viability of microencapsulated and non-microencapsulated Lactobacilli in a commercial beverage.

The survival rate of free and encapsulated and into Doogh beverage and simulated gastrointestinal conditions during 42-day were studied. Microencapsulation considerably protected both and in Doogh beverage storage and in gastrointestinal conditions. Microencapsulation provided better protection to than to during Doogh storage. In beverages containing the free form of bacteria, pH and acidity changes were greater than those of microencapsulated and control groups. More activity of the free probiotic bacteria (during a 42-day period especially after 21-day) produced more acid and metabolites inside the product, thereby reducing the organoleptic properties scores, However, acidity, pH and organoleptic characteristics of Doogh containing microencapsulated bacteria did not change considerably. In conclusion, this study suggests that the encapsulation and double coating of and can increase the viability of them in Doogh beverage and in simulated GI conditions.