Abstract
Microcapsules containing B. lactis and L. acidophilus were produced by complex coacervation and spouted bed dehydrated afterwards. The aim of this study was to evaluate the resistance of these microorganisms in face of the dehydration process, shelf life, and in vitro tolerance to acid pH besides microcapsules and particles morphology by optical microscopic and SEM. The processes of complex coacervation, drying, and formation of the casein/pectin complex were adjusted to microencapsulate L. acidophilus and B. lactis, but were not efficient in protecting these organisms at pH values similar to those of the human stomach. The microorganisms maintained greater viability at a storage temperature of 7°C.
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