Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt

Lactobacillus acidophilus was microencapsulated by complex coacervation followed by lyophilisation to be applied in buffalo milk yoghurt. The viability of the probiotics was evaluated for the microencapsulation process, during storage and under simulated gastrointestinal conditions. Four buffalo milk yoghurt-test trials were prepared varying the form of the microorganisms (free and microencapsulated) and the final fermentation pH (4.5 and 5). The acidity, pH and microorganisms’ viability in the yoghurts were evaluated. Results showed that the microencapsulation technique used in this work preserved the counts of L. acidophilus higher than 107 UFC/g at refrigerated conditions, but it did not provide protection to the microorganisms at a pH similar to the human stomach. For the yoghurts, the final fermentation pH did not show significant effects on the variables evaluated. Yoghurts prepared with microencapsulated cultures presented lower values for post-acidification and greater stability compared to the product prepared with the addition of the free culture. The obtained product could represent an alternative for buffalo milk intake provided by the benefits of consumption of L. acidophilus.

► We present microencapsulation as an alternative for providing stability and viability for probiotics.
► In our work was proved that microencapsulated probiotic was not able to growth and acidify buffalo milk yoghurt.
► This is the first study about the incorporation of probiotics free and encapsulated in buffalo milk yoghurt.