This study investigated the survival of free and microencapsulated probiotic bacteria in orange
and apple juices. Eight different strains of probiotic bacteria were used in this study including Lactobacillus
rhamnosus, Bifidobacterium longum, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, B. lactis type Bi-04
and B. lactis type Bi-07. The free or microencapsulated probiotic bacteria were inoculated into orange and
apple juices and their viability was assessed on a weekly basis for up to six weeks. oBrix, malic acid
concentration, and pH were also monitored. Encapsulated probiotc bacteria survived in fruit juices
throughout the six weeks of storage, whereas free probiotic bacteria lost their viability within five weeks.
In general, fruit juices containing microencapsulated probiotic bacteria were more stable than those
containing free probiotic organisms.