Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt.

By K. Sultana, G. Godward, N. Reynolds, R. Arumugaswamy, P. Peiris, K. Kailasapathy. Journal of food microbiology, 2000

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Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects (2015, background): “Sultana et al., 2000; Sun et al., 2000; TruelstrupHansen et al., 2002; Krasaekoopt et al., 2003) produced particles with high cell viability bleeding the alginate with a resistant starch.”
Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC 43121 (2008, methodology): “After encapsulation technique was introduced, microencapsulation techniques were successfully used to improve the survival of microorganisms in dairy products (Adhikari et al., 2000; Picot & Lacroix, 2004; Sultana et al., 2000) or artificial gastrointestinal juice (Chandramouli et al.”
Probiotic potential of lactic acid bacteria isolated from chicken gastrointestinal digestive tract (2009, background): “The oil layer was then removed (Annan et al. 2008; Krasaekoopt et al. 2003; Sultana et al. 2000 ).”