Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi

Figure 2

(a) Survival of encapsulated and nonencapsulated LAB during incubation at 37°C in simulated gastric juice (pH1.9) followed by small intestinal juice (pH5-7). (b) Variation pH in radish kimchi samples inoculated with encapsulated and nonencapsulated LAB strain at different time period (days 1, 2, 4, 8, 12, and 24). (c) Bacterial population counting in encapsulated and nonencapsulated LAB inoculated radish kimchi samples during different fermentation period.

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