Immobilization Technologies in Probiotic Food Production

Table 5

Characteristic examples of application of probiotic cell immobilization in food production.

Immobilization/encapsulation support	Probiotic microorganism	Probiotic food product	Reference
Alginate encapsulation	Bifidobacterium bifidum, Bifidobacterium infantis	Mayonnaise	[60]
Apple pieces, quince pieces	Lactobacillus casei ATCC 393	Fermented milk	[61]
Apple, pear pieces	Lactobacillus casei ATCC 393	Cheese	[62]
Chitosan coated alginate beads	Lactobacillus casei 01, Lactobacillus acidophilus 547	Yogurt	[63]
Fibres	Lactobacillus rhamnosus E800, E522; Lactobacillus acidophilus DD910	Apple juice, chocolate coated breakfast cereals	[64]
Calcium induced, encapsulated alginate starch	Bifidobacterium lactis DD920	Yogurt	[65]
Microencapsulation in alginate	Lactobacillus reuteri	Sausages	[66]
Whey protein	Lactobacillus 𝑡rhamnosus R011	Biscuits, frozen cranberry juice, and vegetable juice	[67]
Calcium alginate	Lactobacillus acidophilus BCRC 10695	Tomato juice	[68]
Rinds of durian, mangosteen, and jackfruit	Lactobacillus acidophilus FTDC 1331, 2631, 2333, and 1733 and Lactobacillus bulgaricus FTDC 0411	Soy milk	[69]
Calcium alginate	Lactobacillus acidophilus ATCC 4356	Yogurt	[70]
Sodium alginate	Lactobacillus casei NCDC 298	Synbiotic milk chocolate	[71]
Fruits, oat pieces	Lactobacillus casei ATCC 393, Lactobacillus delbrueckii ssp. bulgaricus	Yogurt	[72]
Wheat grains	Lactobacillus casei ATCC 393	Fermented sausage	[unpublished results]