Bifidobacterium bifidum and Bifidobacterium infantis were added to may
onnaise as either free cells or encapsulated. The survival of bifidoba
cteria and their effect on mayonnaise quality were evaluated. The viab
ility of free cells disappeared after 2 wk; however, encapsulated B. b
ifidum survived well for 12 and B. infantis for 8 wk. Mayonnaise conta
ining encapsulated bifidobacteria had lower total bacterial counts com
pared to other treatments. Yeast and mold started to appear after 12 w
k of storage in mayonnaise containing encapsulated bifidobacteria and
after 6 wk with other treatments (control, cells free of bifidobacteri
a). Mayonnaise containing encapsulated bifidobacteria had higher titra
table acidity and lower TBA values than other treatments. Sensory prop
erties of mayonnaise were improved by the addition of encapsulated bif
idobacteria.