Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages

Table 2

Changes in the diameter of the microbeads and microcapsules made with 1.5% calcium alginate using the vibrating technique during refrigerated storage (4°C) of fermented beverage.

Alginate microgels	Diameter (m)
	Initially		28 days
	D (3,2)	D (4,3)
Microbeads	499 ± 17	511 ± 23	500 ± 42
Microcapsules with liquid core	528 ± 14	568 ± 13	520 ± 44

The size of the alginate microgels was determined by the laser diffraction method. The values are the mean of three replicates ± standard deviation. The size of the alginate microgels was measured using the scale from the images. The values are the mean of 20 replicates ± standard deviation.