Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage

ConclusionLow pH affected the survival of Lactobacillus casei under refrigeration; even when Lactobacillus casei were microencapsulated, acidic conditions impacted viability. Although pH affects viability, its value is very sensitive and will depend on the fruit juice and its composition. Some fruit juices contain compounds used as substrates for Lactobacillus and other compounds with antimicrobial effects.
Source: Electronic Journal of Biotechnology - Category: Biotechnology Source Type: research