Extending viability of <i>Lactobacillus plantarum</i> and <i>Lactobacillus johnsonii</i> by microencapsulation in alginate microgels

Abstract

Fermented functional foods contain microbes beneficial to human health. However, extended shelf storage and the harsh environment of the GI tract significantly reduces the number of viable microbes reaching the consumer. Microencapsulation allows beneficial microbes to reach the gut of the consumer in higher numbers, and thus confer greater health benefits.