Influence of simulated gastrointestinal conditions on survivability of microencapsulated probiotic Lactobacillus casei in symbiotic frozen yogurt

In this study، symbiotic yog-ice (rozen yogurt) was produced that was inoculated with different levels of inulin (0،2. 5 amd 5%) as prebiotic compound and Lactobacillus Casei as probiotic bacteria in two types; free and encapsulated with Sodium Algint-Whey Protein Concentration for low fat yog-ice cream. The survivability of this probiotic bacteria was evaluated under simulated gastro-intestinal conditions، during 30 days storage at -18oC. In the samples with free state of probiotic bacteria، the number of viable cells، after 1h exposuring simulated gastric juice (pH=2،pepcine) decreased from 9. 78-9. 81 log cfu/ml to 6. 97-7. 26 log cfu/ml،at the end of 30 days storage at -18oC،while، the viable number of encapsulated state of probiotic bacteria، after 1h exposuring simulated gastric juice، decreased from 8. 15-8. 66 log cfu/ml to 6. 80-7. 09 log cfu/ml at the end of 30 days storage at -18oc. After exposuring simulated gastric juice، samples was ezposured 2. 5h under simulated intestinal juice (pH=7. 4،panceratin)، and the results that was gained showed that، the samples containing free probiotic bacteria after 2. 5h exposuring simulated intestinal juice decreased from 8. 808-9. 355 log cfu/ml to 5. 159-5. 9 log cfu/ml at the end of 30 days storage at -18oC. While، in the samples containing sodium alginate-whey protein concentration capsules، the viable number of cells decreased from 7. 38-8. 201 log cfu/ml to 6. 151-6. 672 log cfu/ml، at the end of 30 days storage at -18oC. The results indicate that there are significant differences (p)