Symbiotic microencapsulation of Lactococcus lactis subsp. lactis R7 using whey and inulin by spray drying

This study was conducted to characterize autochthonous Lactococcus lactis subsp. lactis R7 (L. lactis R7) microencapsulated with whey and inulin by spray drying and evaluate the microencapsulation's ability to protect against adverse conditions. Symbiotic microcapsules produced by spray drying showed high viability (13.0 log CFU.g−1) and high encapsulation yield (94.61%). The viable cell counts of the microcapsules remained stable for 6 months of storage (>8.0 log CFU.g−1), at the different temperatures analyzed. Microencapsulation showed protection of L. lactis R7 through a simulated gastrointestinal tract passage, as well as at the temperatures applied in the thermal resistance test. The thermal analyses evidenced the protection conferred by the encapsulating material because no endothermic peak of free cells was observed in the thermogram of the microcapsules. The study demonstrated that the combination of inulin and whey as encapsulating materials was adequate and effective in the microencapsulation process by spray drying, with potential application in foods. •Inulin and whey cheese are effective in protection of L. lactis R7 by spray drying.•Microencapsulated L. lactis R7 remained viable after 6 months of storage.•Microencapsulated L. lactis R7 presented resistance to heat treatment and TGI.•The microcapsules with 7 and 64 days of storage presented potential of application in foods.