Gupte, ShalakaBhagwat, AshleshaGirishankar, Shailaja2024-11-192024-11-192021-05-171314-6246https://doi.uni-plovdiv.bg/handle/store/347Microencapsulation of probiotic bacteria has been investigated to improve probiotic bacteria survival in foods and the gastrointestinal environment. In this study, Lactobacillus casei Shirota was isolated from the probiotic drink “Yakult” which was encapsulated with various materials and exposed to varied pH and bile concentrations. The results suggested better survival of encapsulated probiotic bacteria than free cells when exposed to acidic conditions (at pH 2.0 & pH 3.0)and high bile salt concentrations (3% taurocholic acid). Also, 4% sodium alginate, 3% alginate + starch, and 3% xanthan gum capsules retained much more of the water-soluble fluorescent dye, and the alginate + starch complex proved to be the best encapsulating material. The results revealed that 2% of sodium alginate retention of the dye up to 2 weeks storage. The size of all microcapsules ranged from 15-20 μm.enL. caseiProbioticMicroencapsulationAcid bile tolerance6-CarboxyfluoresceinArticle