ENCAPSULATION OF LACTOCOCCUS LACTIS Y2 AND Y12 STRAINSUSING THE EXTRUSION TECHNIQUE MODIFIED FROM KRASAEKOOPT ET AL. (2003)

This study focused on the encapsulation of Lactococcus lactis strains Y2 and Y12 using extrusion technique modified from Krasaekoopt et al.(2003), aiming to improve probiotic viability in acidic food matrices, particularly yacon vinegar drink. The encapsulation process involved suspending the freeze dried Lactococcus lactis Y2 and Y12 strain in a sodium alginate solution, followed by and gelation in calcium lactate to form stable beads.