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

Table 5

The acidity and S. thermophilus T_KM₃ KKP2030p count of fermented beverages without supplementation and of beverages supplemented with free and immobilized B. infantis ATCC15697 KKP2029p during storage at 4°C.

Beverage	Storage time (days)	Acidity (pH)			S. thermophilus TKM3 KKP2030p (cfu·g^−1)
		A	B	C	A	B	C
Oat	0	4.22	4.22	4.22	7.65 ± 0.08	7.65 ± 0.08	7.65 ± 0.08
	28	4.19	4.20	4.18	7.19 ± 0.17	7.16 ± 0.15	7.14 ± 0.16
Oat-banana	0	4.26	4.26	4.26	7.60 ± 0.06	7.60 ± 0.06	7.60 ± 0.06
	28	4.20	4.24	4.25	7.18 ± 0.24	7.06 ± 0.22	7.12 ± 0.12
Oat with peach filling	0	4.07	4.08	4.07	7.47 ± 0.10	7.47 ± 0.10	7.47 ± 0.10
	28	4.04	4.09	4.05	6.88 ± 0.19	6.86 ± 0.28	6.94 ± 0.06

A: beverage without supplementation with B. infantis ATCC15697 KKP2029p; B: beverage supplemented with free cells of B. infantis ATCC15697 KKP2029p; C: -beverage supplemented with immobilized cells of B. infantis ATCC15697 KKP2029p; oat and oat with peach filling: supplementation with beads made with 5% pectin; oat-banana: supplementation with microbeads made with 1.5% alginate.