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

Figure 6

Effect of penicillin (0 and 1 µg/mL) 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%), and C (free bacteria).