[Survival of alginate-prebiotic microencapsulated Lactobacillus acidophilus in mayonnaise sauce]

ABSTRACT

BACKGROUND: Nowadays, Microencapsulation of probiotic bacteria is the newest method for increasing the survival ability of probiotics in Food products. The Lactobacillus acidophilus as a probiotic bacterium has more beneficial effects and the low survival of this bacterium under food processing conditions and adverse environment have been studied by many researchers