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 7

Viability of encapsulated starter culture (cfu/gr⁻¹) after extrusion and freeze drying.

	Alginate (%)	Core to wall	LC	CPC	BC	BB	BBB
After extrusion	2	10 : 20	8,89 ± 0,02^aA	9,05 ± 0,87^bA	8,82 ± 0,03^aA	8,8 ± 0,17^aA	8,62 ± 0,51^aA
		10 : 40	8,77 ± 0,02^bB	8,87 ± 0,77^bB	8,56 ± 0,06^bA	8,84 ± 0,08^aB	8,44 ± 0,1^aA
	3	10 : 20	8,9 ± 0,1^aAB	9,16 ± 0,22^aB	8,82 ± 0,20^bA	8,88 ± 0,13^bAB	8,76 ± 0,21^bA
		10 : 40	8,78 ± 0,09^aA	9,08 ± 1^aB	8,54 ± 0,27^bA	8,73 ± 0,02^bA	8,7 ± 0,12^bA
After freeze drying	2	10 : 20	8,26 ± 0,14^aAB	8,72 ± 0,11^aB	8,35 ± 0,1^aB	8,13 ± 0,04^aAB	8,08 ± 0,20^aA
		10 : 40	7,89 ± 0,1^bA	8,36 ± 0,03^bB	8,32 ± 0,23^aB	7,97 ± 0,08^bA	7,87 ± 0,03^aA
	3	10 : 20	8,14 ± 0,1^aA	8,61 ± 0,06^aB	8,46 ± 0,16^bB	8,16 ± 0,17^aA	7,94 ± 0,09^bA
		10 : 40	8,01 ± 0,15^aA	8,69 ± 0,24^aB	8,48 ± 0,21^bB	8,06 ± 0,17^aA	7,84 ± 0,12^bA

Mean results of three independent trials ± standard deviation. Means values within a line (at the same encapsulation condition) for each strain indicate significant differences (). Means value within a column indicate differences between core and wall at the same alginate concentration (%2; %3) for each starin.