Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt

Table 4

Encapsulation efficiency (%EE) of starter culture at different encapsulation conditions.

Na-alginate% (%)	Core to wall	LC	CPC	BC	BB	BBB
		%EE	%EE	%EE	%EE	%EE
2	10 : 20	83,53 ± 0,23^aAB	85,28 ± 0,87^aB	83,89 ± 0,33^aAB	81,93 ± 1,58^aAB	79,61 ± 066^aA
	10 : 40	82,41 ± 0,18^bBC	83,6 ± 0,77^aC	81,39 ± 0,53^bB	82,26 ± 0,79^aB	77,96 ± 0,90^aA
3	10 : 20	83,68 ± 0,87^aCD	86,3 ± 0,2^aD	83,9 ± 1,88^aCD	81,43 ± 1,20^aBC	80,89 ± 1,94^aA
	10 : 40	82,52 ± 0,83^aA	85,56 ± 1^aB	81,24 ± 2,62^aA	80,06 ± 0,23^aA	80,33 ± 1,12^aA

Data were expressed as mean ± standard deviation (n = 3). (a-b) Within a column, different superscript lowercase letters denote significant differences () among the core to wall ratio in the same alginate concentration and bacteria. (A−D) Withina line, different supercript uppercase letters denote significant differences () among the different starter culture in the same encapsulation conditions.