Survival of freeze-dried microcapsules of α-galactosidase producing probiotics in a soy bar matrix

► Probiotic bacteria producing high levels of α-gal were encapsulated and freeze-dried. ► Viability of encapsulated cells remained high throughout storage for 8 weeks. ► Microcapsules were incorporated into a soy product and cell viability determined. ► Viability of microcapsules in a soy bar remained high at storage in 4 °C for 14 weeks. ► Encapsulated probiotics could be used to reduce oligosaccharides in a soy product.