Fluidized bed microencapsulation of Lactobacillus reuteri with sweet whey and shellac for improved acid resistance and in-vitro gastro-intestinal survival

To conclude fluidized bed technology with a combination of sweet whey and shellac as encapsulation material offers distinct acid resistance for L. reuteri DSM 20016 and enables improved survival during gastro-intestinal transit. Hence the usage of shellac and sweet whey powder as encapsulation material improves the effectiveness of probiotic food applications.