[Retracted] Encapsulation of Lactic Acid Bacteria by Lyophilisation with Its Effects on Viability and Adhesion Properties
Table 2
Percentage of hydrophobicity and autoaggregation of LAB.
Bacterial isolates
Excipient combination
% autoaggregation
% cell-surface hydrophobicity
Lactobacillus rhamnosus
Skim milk
91 ± 1.5
7.2 ± 1.51
10% sucrose
90 ± 1.7
7.0 ± 0.56
10% maltodextrin
91 ± 2.4
6.9 ± 1.21
10% lactose
90 ± 1.4
7.1 ± 1.54
10% maltodextrin and 5% sucrose
91 ± 2.1
7.2 ± 1.15
Lactobacillus plantarum
10% lactose and 5% sucrose
90 ± 1.1
6.9 ± 1.42
Skim milk
96 ± 1.4
5.9 ± 1.42
10% sucrose
96 ± 2.4
6.1 ± 1.12
10% maltodextrin
96 ± 1.8
6.0 ± 1.42
10% lactose
96 ± 2.2
6.0 ± 1.52
10% maltodextrin and 5% sucrose
96 ± 1.7
6.0 ± 1.16
10% lactose and 5% sucrose
96 ± 0.8
6.0 ± 1.05
a: Survival is described as the mean of the log cfu mL-1, n = 3; b: Yield represented as the mean of percentages of product obtained, ± the standard error of the mean.; L∗- Lyophilisation method (p < 0.05).
