dc.description.abstract | Starter cultures are essential components of fermented foods with the potential to enhance
preservation, improve nutritional quality, and modify the sensory qualities of the products. The
study characterized the microcarriers with the probiotic starter culture which could be used for
the preparation of functional whey-based products. The culture was encapsulated using the
spray-drying technique and implemented in the whey-based medium. The protective effect of
alginate-whey carriers on the microencapsulated dairy starter culture (Lactoferm ABY 6)
during the spray-drying, fermentation, and storage time were analyzed. The production yield,
encapsulation efficiency, solubility, particle size, and moisture content were determined after
the microencapsulation process. The SEM analysis was used for the characterization of powder
and carrier surface morphology. The encapsulation efficiency and powder solubility were
75,8±0,09 % and 86,0±1,62 %, respectively. The cell viability in the powders and beverages
was monitored for 28 days. The results showed that the microencapsulation process improved
cell viability (> 9,08 log10CFU/mL) during the fermentation process. Moreover,
microencapsulated probiotic cells have a higher survival rate in beverages in comparison with
free cells in storage time. The application of this type of encapsulation technique showed
potential regarding cell preservation in the production and storage of functional beverages. | sr |