Microencapsulation of probiotic cultures for preparation of yoghurt

ABSTRACT Probiotics are live microorganisms which transit the gastrointestinal tract and in doing so benefit the health of the consumer. Therapeutic benefits have led to an increase in the incorporation of probiotic bacteria such as lactobacilli and bifidobacteria in dairy products, especially yoghurts. Microencapsulation enhanced the survival of probiotic cultures compared to free cells in yogurts stored for a longer periods. It also protects the bacteria from harsh conditions (low pH, antibiotics, bacteriocins, bile salt concentration etc). Microencapsulation of various bacterial cultures including probiotics has been a common practice for extending their storage life and converting them into a powder form for ease of their use