Studies on Viability of Lactobacillus fermentum by Microencapsulation Using Extrusion Spheronization

A novel method of encapsulation of Lactobacillus fermentum was developed to protect it from different stresses such as thermal, oxidative, pH, and bile salts. L. fermentum was encapsulated in microcrystalline cellulose and sodium alginate by extrusion spheronization and tested for its survival. In the present study, the concentration of microcrystalline cellulose, L. fermentum, and sodium alginate were optimized. Further, response surface methodology was used to determine the appropriate concentrations of components to result in the maximum viability under stress conditions. Spheres of L. fermentum produced by extrusion spheronization were stored at 4 degrees C, and the viability was assessed over 21 d.