Stability of Encapsulated Lactobacillus reuteri during Harsh Conditions, Storage Period, and Simulated In Vitro Conditions

Figure 2

Effect of heating (0, 40, 60, and 80°C) on the viability of L. reuteri encapsulated within different wall materials (SPI: soy protein isolate 20%, SPI4I: soy protein isolate 20% + inulin 4%, WPI: whey protein isolate 20%, WPI4I: whey protein isolate 20% + inulin 4%, C: free bacteria).