ALGINATE ENCAPSULATED BIFIDOBACTERIA SURVIVAL IN MAYONNAISE

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.