Survival of Microencapsulated Lactococcus Lactis Subsp. Lactis R7 Applied in Different Food Matrices

Survival of Lactococcus lactis subsp. lactis R7 microencapsulated with whey and inulin was analyzed when applied in blueberry juice, milk and cream. For 28 days, cell viability was evaluated for storage (4°C), simulated gastrointestinal tract (GIT) and thermal resistance. All matrices described high cell concentration when submitted to GIT (11.74 and 12 log CFU.mL-1), except for blueberry juice. The thermal resistance analysis proved the need for microencapsulation, regardless of the food matrix. The results indicate that L. lactis R7 microcapsules have potential for application in different matrices and in the development of new probiotic products by thermal processing.