Unravelling the functional and technological potential of soy milk based microencapsulated Lactobacillus crispatus and Lactobacillus gasseri

The main aim of this study was to evaluate the potential of microencapsulation with soy milk as a carrier, conducted by spray-drying, on three mixed cultures of functional vaginal lactobacilli, Lactobacillus crispatus (BC1, BC3, and BC4) and Lactobacillus gasseri BC9, that could be further exploited as an adjunct in health foods. The i) physicochemical properties (using scanning electronic microscopy), ii) viability of encapsulated bacteria over time, and iii) functional features of powders containing the encapsulated bacteria were characterised considering different storage conditions. All microbial mixtures exhibited high viability for 90 d of storage, regardless of the storage conditions. All microencapsulated microbial combinations, excluding L. crispatus BC3 + L. gasseri BC9, exhibited hydrophobicity values exceeding 60%. Moreover, regardless of the considered combination, the in vitro digestion results exhibited a more significant decrease in cell viability for non-encapsulated microbial combinations than that of the encapsulated strains.