Characterization and Stability of Pediococcus acidilactici Microencapsulated with Different Wall Materials

In this study, three types of microspheres were prepared by encapsulating Pediococcus acidilactici (PA) using the gelation method with different concentrations of whey protein isolate (WPI), pectin (PE), and sodium alginate (ALG) as wall materials. The optimal ratio of microsphere wall materials was determined by analyzing the morphological characterization, encapsulation efficiency, and survival of PA after simulated digestion. In addition, the storage stability of the microspheres was evaluated by determining the survival rate of PA after storage under different temperatures and time conditions. Results showed that the ALG-WPI-PE-PA microspheres retained a homogeneous spherical appearance after lyophilization, and the morphology was superior to that of ALG-PA and ALG-WPI-PA microspheres. The encapsulation efficiency of the microspheres was significantly increased (P