Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt

<div>Viability of <i>L. rhamnosus</i> and <i>L. plantarum</i> of probiotic yogurt. LR (<i>L. rhamnosus</i>), LR-ME (encapsulated <i>L. rhamnosus</i> in multilayer emulsion), LR-E (encapsulated <i>L. rhamnosus</i> in emulsion), LP (<i>L. plantarum</i>), LP-ME (encapsulated <i>L. plantarum</i> in multilayer emulsion), and LP-E (encapsulated <i>L. plantarum</i> in emulsion). Capital letters indicate significant differences between samples at the same storage time and different time; lowercase letters indicate significant differences between the same samples at different storage times.</div>

Journal of Food Quality

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Figure 4

Figure 4: Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt 

Figure 4 | Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt 