Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt

By P. Capela, T. Hay, N. Shah. 2006

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Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks (2011, positive): “Many reports have indicated a significant increase in survival of bifidobacteria,( 48–58 ) Lactobacillus acidophilus, ( 49 , 52 , 55 , 57 , 59–61 ) L.”
Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. (2010, background): “Microencapsulation technologies are hypothesized to be a promising prospect for introducing viable probiotic bacteria in foods because the encapsulation matrix can provide a physical barrier against harsh environmental conditions such as freezing and those encountered during gastric juice passage (B”
Encapsulation of Probiotics for use in Food Products (2010, methodology): “Drying temperature: The logarithmic number of probiotics decreases linearly with outlet air temperature (in the range of 50–90° C) of the spray-dryer ( Brian and Etzel 1997; Chavez and Ledeboer 2007), and to a lesser extent with the inlet air 274 V. Manojlovic et al.”
Viability of probiotic microorganisms in cheese during production and storage: a review (2011, background): “…inulin and oligofructose may aid survival of probiotic organisms during processing and storage of dairy products, particularly increasing or, at least, retaining the viability of Bifidobacterium spp. and of L. acidophilus (Bruno et al. 2002; Capela et al. 2006; Özer et al. 2005; Shin et al. 2000).”