Effect of Xanthan⁻Chitosan Microencapsulation on the Survival of <i>Lactobacillus acidophilus</i> in Simulated Gastrointestinal Fluid and Dairy Beverage.

All probiotic organisms tested showed a trend of decreasing viability when exposed to acidic conditions for 2 h.

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Introduction Functional foods with the addition of living probiotic microorganisms, which are claimed to have positive effects on the host, have become an important trend in the food industry in recent years.

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