From: Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus
Storage period (days)
Free Lactobacillus sp. (CFU/mL)
Encapsulated Lactobacillus sp. (CFU/mL)
1
1.10 × 107
3.41 × 108
5
2.64 × 107
2.34 × 108
10
2.10 × 107
2.12 × 108
15
3.21 × 107
2.54 × 108