Stability of microencapsulated Lactobacillus acidophilus and Lactococcus lactis ssp. cremoris during storage at room temperature at low aw

► Formulation containing glucose and mannitol was effective in protecting bacteria. ► Freeze drying provided better stability of capsulated bacteria than spray drying. ► Drying method, desiccant and period of storage influenced acid and bile tolerance. ► Drying and desiccant influenced surface hydrophobicity of bacteria after storage.