[Retracted] Encapsulation of Lactic Acid Bacteria by Lyophilisation with Its Effects on Viability and Adhesion Properties

Table 1

Lyophilisation of LAB with the excipients and its CFU mL⁻¹ count.

LAB	Excipient ratio	Log CFU mL^−1 (×10^9)^a
		Before L	After L
Lactobacillus rhamnosus	Skim milk	7.2 ± 0.14	6.0 ± 0.21
	10% sucrose	8.2 ± 0.24	7.4 ± 0.22
	10% maltodextrin	9.1 ± 0.36	8.9 ± 0.27
	10% lactose	8.8 ± 0.17	8.2 ± 0.13
	10% maltodextrin and 5% sucrose	9.4 ± 0.22	9.1 ± 0.18
	10% lactose and 5% sucrose	8.9 ± 0.15	8.6 ± 0.14
Lactobacillus plantarum	Skim milk	7.2 ± 0.24	6.2 ± 0.16
	10% sucrose	8.1 ± 0.22	6.5 ± 0.17
	10% maltodextrin	9.2 ± 0.27	8.4 ± 0.12
	10% lactose	8.6 ± 0.34	8.1 ± 0.18
	10% maltodextrin and 5% sucrose	9.5 ± 0.05	9.1 ± 0.16
	10% lactose and 5% sucrose	9.1 ± 0.21	8.4 ± 0.21

a: survival is described as the mean of the log CFU mL⁻¹, n = 3; b: yield represented the mean of percentages of product obtained; ±: the standard error of the mean; L: lyophilisation method (p < 0.05).