摘要 : The survival rates of <i>Lactobacilus acidophilus</i> Ki, <i>Lactobacillus paracasei</i> L26 and <i>Bifidobacterium animalis</i> BB-12 were studied after whey protein microencapsulation via spray-drying, with or without L-cysteine... 展开 The survival rates of <i>Lactobacilus acidophilus</i> Ki, <i>Lactobacillus paracasei</i> L26 and <i>Bifidobacterium animalis</i> BB-12 were studied after whey protein microencapsulation via spray-drying, with or without L-cysteine-HCl, and storage up to 6 months at 5 degrees C and 22 degrees C, with variation in relative air humidity and oxygen levels. <i>Lb. paracasei</i> L26 was the least susceptible to storage conditions: above 10⁶ cfu g^--1 were recorded by 180 d at 22 degrees C, irrespective of relative humidity, and the presence/absence of oxygen and L-cysteine. Higher relative humidity, higher temperature and longer storage periods were deleterious to survival of both <i>B. animalis</i> BB-12 and <i>Lb. acidophilus</i> Ki; the effect of L-cysteine-HCl was dependent on the probiotic strain. The effect of overhead oxygen was not significant upon any probiotic strain studied. Whey protein microcapsules containing L-cysteine-HCl protected probiotic cultures from simulated gastrointestinal conditions 收起