Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat’s milk Frozen Yogurt and Escherichia coli in the large intestine

Natural Bioactive Compounds Enriched Functional Yogurt: Impact on the Probiotic Bacteria and Its Potential Health Benefits

Recently, there has been a high demand for the development of yogurt-based nutraceuticals and functional medications. This surge is primarily driven by the increasing global need for pharmaceutical and nutraceutical products, arising from widespread nutrient deficiencies and the emergence of various communicable and non-communicable diseases (NCDs), including respiratory infections, cancer, gastrointestinal, diabetes, obesity, and cardiovascular diseases. Probiotic yogurt provides an effective medium for delivering essential nutrients to the human body. Additionally, various prebiotic combinations, such as bioactive compounds from plants, animals, and microbes, can enrich the viability of probiotics, nutritional value, and efficacy. However, the gastric environment can significantly impact the viability of probiotic microorganisms as well as the absorption of nutrients and bioactive molecules. Therefore, utilizing biopolymer-based encapsulation for functional nutrients, metal nanostructures, and medications can improve the bioavailability of these compounds, protect the probiotics from gastric enzymes, increase nutrient and microbial absorption in colonic fluids, and enhance the antioxidant level in the body. This review investigates various methods for producing yogurt enriched with prebiotic and probiotic combinations alongside techniques such as microencapsulation, emulsification, and the incorporation of metal nanoparticles. Key factors such as viability, texture, and syneresis are examined to optimize yogurt-based nutraceuticals and functional medications.

Characteristics and food applications of aquatic collagen and its derivatives: A review

Collagen and its hydrolysates have high bioavailability, good biocompatibility, biodegradability, and biological activity which has meant that they have been widely used in food, medicine, cosmetics, and other industries. Although the properties and applications of collagen have been reviewed recently, few studies have focused on aquatic collagen. To provide readers with a deeper understanding of aquatic collagen, this review addresses the structure and properties of aquatic collagen and compares them with mammalian collagen, as well as the differences between collagen, gelatin, and collagen peptides. In contrast to mammalian collagen, aquatic collagen prevents zoonotic diseases, reduces environmental pollution, improves the utilization of aquatic resources, and facilitates the extraction and separation of active oligopeptides. Additionally, methods for screening functional peptides using in vitro digestion have been introduced. Finally, the review focuses on the applications of collagen and its derivatives in food preservation (packaging films, coatings, additives, and antifreeze peptides), drug delivery (microcapsules, emulsions, nanoparticles, and hydrogels), nutrition, and healthcare.

Invited review: Advances in yogurt development-Microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across different dairy and plant-based alternative sources

Yogurt, as a globally prevalent fermented dairy product, is renowned for its substantial nutritional value and a myriad of health benefits, particularly pertaining to the digestive system. This narrative review elucidates the latest advancements in yogurt development from 2019 to 2024, addressing aspects of microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across diverse protein sources. The intrinsic quality of yogurt is notably influenced by its primary ingredient, milk, traditionally derived from animals such as cows, goats, and sheep. In recent years, plant-based yogurt (PBY) have emerged as a popular alternative to traditional dairy yogurts, that are made from plant sources and offer similar textures and flavors, catering to those seeking nondairy options. This discussion encompasses the advantages and limitations of various sources and explores methodologies to enhance yogurt quality using these diverse sources. Ensuring the microbiological safety of yogurt is thus paramount to its quality, as it involves both preventing the presence of harmful pathogens and managing spoilage to maintain freshness. This article encapsulates the potential hazards and corresponding antibacterial strategies that safeguard yogurt consumption. These strategies include the use of natural preservatives, advancements in packaging technologies, and the implementation of stringent hygiene practices throughout the production process. Moreover, the quality of yogurt is dependent not only on the source but also on the fermentation process and additional ingredients used. By addressing both the prevention of pathogen contamination and the control of spoilage organisms, this article explores comprehensive approaches but also examines the use of high-quality starter cultures, the role of prebiotics in enhancing probiotic efficacy, and genetic advancements, as well as improvements in the overall nutritional profile and shelf life of yogurt. Techniques to improve texture, flavor, and nutrient content are also discussed, providing a comprehensive overview of current quality enhancement methods. This analysis delves into the intricate mechanisms underpinning probiotic development, including the roles of prebiotics, supplementary starter cultures, and genetic factors that facilitate probiotic proliferation. These benefits include improved digestive health, enhanced immune function, and potential reductions in the risk of certain chronic diseases. Beyond quality and functionality, the sensory evaluation of yogurt remains crucial for consumer acceptance. In recent years, the incorporation of diverse additional ingredients into yogurt has been observed, aimed at augmenting its sensory attributes. This examination reveals these ingredients and their respective functions, such as natural flavorings, sweeteners, and texturizing agents, with the ultimate goal of enhancing overall consumer satisfaction. Consumer preferences exert a profound influence on yogurt production, rendering the understanding of customer opinions essential for devising competitive industry strategies. This article consolidates consumer feedback and preferences, striving to elevate yogurt quality and promote dietary diversity. The analysis includes trends such as the growing demand for organic and nondairy yogurts, the importance of sustainable practices, and the impact of marketing and packaging on consumer choices. This comprehensive overview serves as a valuable reference for the dairy industry and researchers dedicated to the advancement of yogurt development.

Polyfunctional sugar-free white chocolate fortified with Lacticaseibacillus rhamnosus GG co-encapsulated with beet residue extract (Beta vulgaris L.)

Chocolate is a worldwide consumed food. This study investigated the fortification of sugar-free white chocolate with Lacticaseibacillus rhamnosus GG microcapsule co-encapsulated with beet residue extract. The chocolates were evaluated for moisture, water activity, texture, color properties, melting, physicochemical, and probiotic stability during storage. Furthermore, the survival of L. rhamnosus GG and the bioaccessibility of phenolic compounds were investigated under in vitro simulated gastrointestinal conditions. Regarding the characterization of probiotic microcapsules, the encapsulation efficiency of L. rhamnosus GG was > 89 % while the encapsulation efficiency of phenolic compounds was > 62 %. Chocolates containing probiotic microcapsules were less hard and resistant to breakage. All chocolates had a similar melting behavior (endothermic peaks between 32.80 and 34.40 °C). After 120 days of storage at 4 °C, probiotic populations > 6.77 log CFU/g were detected in chocolate samples. This result demonstrates the potential of this matrix to carry L. rhamnosus GG cells. Regarding the resistance of probiotic strains during gastric simulation, the co-encapsulation of L. rhamnosus GG with beet extract contributed to high counts during gastrointestinal transit, reaching the colon (48 h) with viable cell counts equal to 11.80 log CFU/g. Finally, one of our main findings was that probiotics used phenolic compounds as a substrate source, which may be an observed prebiotic effect.

Analysis of Bifidobacterium animalis subsp. lactis BB-12 ® and Lactobacillus rhamnosus GG on underweight and malabsorption in premature infants

OBJECTIVE

This study aimed to explore and analyze the therapeutic effect of the combination of Bifidobacterium animalis subsp. lactis BB-12® and Lactobacillus rhamnosus GG on underweight and malabsorption in premature infants.

METHODS

This is a retrospective study. The clinical data of 68 premature infants admitted to Beijing United Family Hospital (Private Secondary Comprehensive Hospital, Chaoyang District, Beijing, China) from January 2016 to January 2022 were analyzed retrospectively. Preterm infants less than 37 weeks of gestational age admitted to the neonatal intensive care unit were included in the study. Patients with intestinal malformations, necrotizing enterocolitis, etc., who require long-term fasting were excluded. A telephone follow-up was performed 3-6 months after discharge. They were classified as treatment groups A and B according to the treatment plan. The treatment group A included parenteral nutrition, enteral nutrition, etc. In treatment group B, based on treatment group A, the premature infants were treated with Bifidobacterium animalis subsp. lactis BB-12® and Lactobacillus rhamnosus GG. The time to regain birthweight and the weight on day 30 were compared between the two groups, as was the duration of transition from parenteral nutrition to total enteral nutrition.

RESULTS

The time of weight regain birthweight in group B was shorter than that in group A (t=-2.560; t=-4.287; p<0.05). The increase of weight on day 30 in group B was significantly higher than that in group A (t=2.591; t=2.651; p<0.05). The time from parenteral nutrition to total enteral nutrition in group B was shorter than that in group A (z=-2.145; z=-2.236; p<0.05).

CONCLUSION

In the treatment of premature infants, the combination of Bifidobacterium animalis subsp. lactis BB-12® and Lactobacillus rhamnosus GG can have a better therapeutic effect on the underweight and malabsorption of premature infants, and this treatment method can be popularized in clinics.

Probiotic Fermented Goat's and Sheep's Milk: Effect of Type and Dose of Collagen on Survival of Four Strains of Probiotic Bacteria during Simulated In Vitro Digestion Conditions

Microbial tolerance of digestive stresses depends not only on the bacterial strain but also on the structure and physicochemical properties of the supply chain and the foods that contain it. In the present study, we aimed to evaluate the effects of the type of milk (ovine, caprine) and the type and dose of collagen on the viability of four probiotic strains, Lacticaseibacillus paracasei L-26, Lacticaseibacillus casei 431, Lactobacillus acidophilus LA-5, and Lacticaseibacillus rhamnosus Lr-32, during in vitro gastrointestinal digestion. The highest survival rate under simulated in vitro digestion conditions compared to the number of cells before digestion was found in two strains, L. casei and L. paracasei, where survival rates were greater than 50% in each batch. The survival rate of the L. rhamnosus strain ranged from 41.05% to 64.23%. In caprine milk fermented by L. acidophilus, a higher survival rate was found in milk with 1.5% hydrolysate than the control, by about 6%. Survival of the L. rhamnosus strain was favorably affected by the 3% addition of bovine collagen in caprine milk, which increased survival by about 14% compared to the control sample. Adding 3% of hydrolysate to sheep's and goat's milk enhanced the survival of the L. rhamnosus strain by 3% and 19%, respectively. This study reports that fermented caprine and ovine milk may be suitable matrices for the probiotic supply of commercial dairy starter cultures and promote gut homeostasis.

Combine thermal processing with polyvalent phage LPEK22 to prevent the Escherichia coli and Salmonella enterica contamination in food

Thermal processing is the most frequently used method to destruct bacteria in food processing. However, insufficient thermal processing may lead to the outbreak of foodborne illness. This study combined thermal processing with thermostable phage to prevent food contamination. The thermostable phages were screened which can retain activity at 70 °C for 1 h. Among them, the polyvalent phage LPEK22 was obtained to lyse Escherichia coli and Salmonella enterica, especially several multi-drug resistant bacteria. In milk (liquid food matrix), LPEK22 significantly reduced the E. coli by 5.00 ± 0.18 log₁₀ CFU/mL and S. enterica by 4.20 ± 0.23 log₁₀ CFU/mL after thermal processing at 63 °C for 30 min. For beef sausage (solid food matrix), LPEK22 significantly reduced the E. coli by 2.34 ± 0.17 log₁₀ CFU/cm² and S. enterica by 1.54 ± 0.13 log₁₀ CFU/cm² after thermal processing at 66 °C for 90 s. Genome analysis revealed that LPEK22 was a novel phage with a unique tail spike protein belonging to the family of Ackermannviridae. LPEK22 did not contain lysogenic, drug-resistant, and virulent genes that may compromise the safety of food application. These results determined that LPEK22, a novel polyvalent Ackermannviridae phage, could combine with thermal processing to prevent drug-resistant E. coli and S. enterica both in vitro and in foods.

Evaluation of the Characteristics of Sheep's and Goat's Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice creams. Concentrated liquid SCW samples with inulin added as a prebiotic were fermented with yoghurt, kefir and probiotic commercial cultures before being frozen in a horizontal frozen yoghurt freezer. The physicochemical, microbiological and sensory properties of the products were evaluated over 120 days of frozen storage. The products presented significant differences regarding these properties, specifically the higher total solids and protein contents of sheep's ice creams, which were higher compared to their goat ice cream counterparts. Sheep's ice creams also presented higher hardness and complex viscosity, which increased with storage. These ice creams also presented higher overrun and lower meltdown rates. The color parameters of the ice creams showed significant differences between formulations resulting from storage time. In all cases, Lactobacilli sp. cell counts were higher than log 6 CFU/g at the first week of storage. In the case of sheep's ice creams these values were maintained or increased until the 30th day, but decreased until the 60th day. Lactococci sp. counts surpassed log 7 CFU/g in all products, and these values were maintained until the end of storage, except in the case of G-Yoghurt and G-Kefir. Concerning the products containing probiotics, the sum of Lactococci sp. and Lactobacilli sp. counts was of the order log 8-9 CFU/g until the 60th day of storage, indicating that the probiotic characteristics of ice creams were maintained for at least 2 months. All products were well accepted by the consumer panel. Sheep's SCW ice creams were better rated regarding aroma, taste and texture. However, only the ranking test was able to differentiate preferences among formulations.

Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews

Functional foods comprise the largest growing food category due to both consumer demands and health claims by manufacturers. Probiotics are considered one of the best choices for meeting these demands. Traditionally, the food vehicle for introducing probiotics to consumers was dairy products, and to expand the benefits of probiotics for a wider range of consumers, the need to use other food items was essential. To achieve this goal while maximising the benefits of probiotics, protection methods used during food processing were tackled. The microencapsulation of probiotics is a promising methodology for achieving this function. This review highlights the use of the microencapsulation of probiotics in order to functionalise food items that initially were not considered suitable for probiotication, such as baked products, or to increase their functionality such as dairy products. The co-microencapsulation of probiotics with other functional ingredients such polyphenol, prebiotics, or omega-3 is also highlighted.

Bifidobacterium spp. as functional foods: A review of current status, challenges, and strategies

Members of Bifidobacterium are among the first microbes to colonize the human intestine naturally, their abundance and diversity in the colon are closely related to host health. Recently, the gut microbiota has been gradually proven to be crucial mediators of various metabolic processes between the external environment and the host. Therefore, the health-promoting benefits of Bifidobacterium spp. and their applications in food have gradually been widely concerned. The main purpose of this review is to comprehensively introduce general features, colonization methods, and safety of Bifidobacterium spp. in the human gut, highlighting its health benefits and industrial applications. On this basis, the existing limitations and scope for future research are also discussed. Bifidobacteria have beneficial effects on the host's digestive system, immune system, and nervous system. However, the first prerequisite for functioning is to have enough live bacteria before consumption and successfully colonize the colon after ingestion. At present, strain breeding, optimization (e.g., selecting acid and bile resistant strains, adaptive evolution, high cell density culture), and external protection technology (e.g., microencapsulation and protectants) are the main strategies to address these challenges in food application.

The Role of Microencapsulation in Food Application

Modern microencapsulation techniques are employed to protect active molecules or substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from the environment. Microencapsulation offers advantages such as facilitating handling and control of the release and solubilization of active substances, thus offering a great area for food science and processing development. For instance, the development of functional food products, fat reduction, sensory improvement, preservation, and other areas may involve the use of microcapsules in various food matrices such as meat products, dairy products, cereals, and fruits, as well as in their derivatives, with good results. The versatility of applications arises from the diversity of techniques and materials used in the process of microencapsulation. The objective of this review is to report the state of the art in the application and evaluation of microcapsules in various food matrices, as a one-microcapsule-core system may offer different results according to the medium in which it is used. The inclusion of microcapsules produces functional products that include probiotics and prebiotics, as well as antioxidants, fatty acids, and minerals. Our main finding was that the microencapsulation of polyphenolic extracts, bacteriocins, and other natural antimicrobials from various sources that inhibit microbial growth could be used for food preservation. Finally, in terms of sensory aspects, microcapsules that mimic fat can function as fat replacers, reducing the textural changes in the product as well as ensuring flavor stability.

Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product's properties

This work aims to manufacture a new concentrated lactose-free probiotic yogurt. For this purpose, the probiotic Bifidocaterium BB-12 was incorporated in a concentrated lactose-free yogurt, both in its free form and previously encapsulated. Previous cell encapsulation was performed using the spray-drying technique with the following wall materials: lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose. Thus, three different probiotic powders were obtained and added separately to three fractions of concentrated lactose-free yogurt. The probiotic survival of both powders and yogurts was evaluated during refrigerated storage. Likewise, the viability of starter cultures in yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus) was controlled. In addition, the physicochemical properties of the four yogurts were also measured (color, pH and acidity, and texture properties). All three powders showed good probiotic viability (>8 log CFU g^-1) throughout 120 days of storage at 4 °C. In turn, yogurt formulations (with the addition of powders or free bifidobacteria) presented probiotic viability above 7 log CFU g^-1 after storage; as well as the starter cultures (>8 log UFC g^-1). Yogurt with probiotic powder from lactose-free milk showed a more yellowish color; however, these differences would not be detected by the human eye (ΔE < 3.00). The yogurt with bifidobacteria free cells showed a greater post-acidification process (pH 4.18 to 4.02 and titratable acidity 1.52 to 1.89). It was not observed differences for firmness values of yogurt with free cells addition and yogurt with lactose-free milk and oligofructose powder addition. A slight significant decrease in the cohesiveness was observed in the yogurt elaborated with bifidobacteria free cells. The gumminess showed fluctuating values between all concentrated lactose-free yogurts. At the end of this study, we conclude that these probiotic powders can be incorporated into innovative lactose-free yogurts.

Different effects of soybean protein and its derived peptides on the growth and metabolism of Bifidobacterium animalis subsp. animalis JCM 1190

Bifidobacterium is a common probiotic that plays a vital role in the intestinal tract. This study aimed to explore the different effects of soybean protein and soybean peptides on the growth and metabolism of Bifidobacterium animalis subsp. animalis JCM 1190. Soybean protein and soybean peptides were digested in vitro, after which different nitrogen source containing media were prepared and used for the monoculture of Bifidobacterium animalis subsp. animalis JCM 1190 and the co-culture of Bifidobacterium animalis subsp. animalis JCM 1190 and Escherichia coli JCM 1649. During the culture process, the viable cell number and lactic acid and acetic acid contents were measured, while non-targeted metabonomics was used to detect the differential metabolites and metabolic pathways. The results showed that soybean protein and soybean peptides promoted the growth and metabolism of Bifidobacterium animalis subsp. animalis JCM 1190, while digested soybean peptides had a better effect. Digested soybean peptides increased the viable cell number and lactic acid and acetic acid contents in the monoculture by regulating glycine, serine, and threonine metabolism, as well as pyruvate metabolism, the TCA cycle, glycolipid metabolism, and other metabolic pathways, balanced the ability of Bifidobacterium animalis subsp. animalis JCM 1190 and Escherichia coli JCM 1649 to utilize nitrogen sources during the early period and enhanced the competitiveness of Bifidobacterium animalis subsp. animalis JCM 1190 during the later period in co-culture.

In vitro test to evaluate survival in the gastrointestinal tract of commercial probiotics

The search for functional foods grows constantly, and in this demand, the supply of industries that seek to produce and sell supplements also grows, as is the case of probiotics freely sold in pharmacies and supermarkets. Given a large number of foods with probiotic appeal and supplements sold without the need for a nutritional or medical prescription, this study came up to evaluate the viability of commercial probiotic cells, through in vitro gastrointestinal simulation and analyzing the information present in their labeling. Eleven commercial probiotic samples were analyzed, and viable cell counts were performed before and after in vitro simulation. These products usually use appealing labeling and induce the consumer to purchase these probiotics, which often do not offer the benefits described on the packaging. The results showed that only two samples had the initial concentration indicated on their labeling and four samples offered a concentration of 3 log CFU g⁻¹ in the ileum portion. All samples had a reduction in concentration during the gastrointestinal simulation, which varied from 1 to 4 log CFU g⁻¹, but most do not fulfill the offer of a probiotic supplement, and there should be more inspection and control over the commercialization of this product niche.

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Of eleven probiotics analyzed, only two were in accordance with their labeling.

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Only six probiotics showed an initial concentration above 8 log CFU g-1.

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After gastrointestinal simulation, six probiotics showed viability greater than 6 log CFU g-1.

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Probiotic fermented milk and microorganisms protected by capsules showed the best results.

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Technologies are needed that contribute to maintaining probiotic viability in storage and digestion.

FengLiao affects gut microbiota and the expression levels of Na+/H+ exchangers, aquaporins and acute phase proteins in mice with castor oil-induced diarrhea

The severe side effects of chemosynthetic anti-diarrhea drugs have created an interest in low-toxic alternative plant-derived compounds. FengLiao consists of Polygonum hydropiper Linn. and Daphniphyllum calycinum Bench., and is widely used in China to treat diarrhea due to low levels of toxicity. In this study, the effects of FengLiao were analyzed in a castor oil-induced diarrhea model, using the anti-diarrhea drug, loperamide, as the positive control. The effects were evaluated using stool characteristics and the expression levels of various diarrhea-related factors in the jejunum and liver, as well as changes in the microbiota of the jejunum. The symptoms of diarrhea and stool consistency were improved through FengLiao and loperamide treatment. Furthermore, FengLiao down-regulated alpha 1-acid glycoprotein (AGP) and C-reactive protein (CRP) levels, and up-regulated transferrin (TRF) mRNA levels in the liver, and down-regulated Aquaporin 3 (AQP3) and Na+/H+ exchanger isoform 8 (NHE8) expression in the epithelial cells of the jejunum. It also increased the relative abundance of Bifidobacterium, Aerococcus, Corynebacterium_1 and Pseudomonas, and lowered the Firmicutes/Bacteroidetes (F/B) ratio, which maintained the balance between immunity and intestinal health. Taken together, FengLiao alleviated castor oil-induced diarrhea by altering gut microbiota, and levels of jejunum epithelial transport proteins and acute phase proteins.

Probiotics and prebiotics in non-bovine milk

Probiotics are live microorganisms that, when administered in adequate numbers, confer health benefit/s on the host, while prebiotics are nondigestible food ingredients that are selectively stimulate the growth of beneficial microorganisms in the distal parts of the host digestive tract conferring health benefits. Dairy products manufactured mainly using bovine milk is the major vehicle in delivering probiotics to humans. At present, there is an increasing demand for non-bovine probiotic milk products. Both bovine and non-bovine dairy products contain several ingredients with prebiotic properties such as oligosaccharides that could positively interact with probiotics to alter their functional properties. Furthermore, these bovine and non-bovine products could be fortified with prebiotics from various sources such as inulin and oligofructose in order to provide additional health benefits. In addition, non-bovine milk products are good sources for isolating novel potential probiotics. Non-bovine milk such as goat, sheep, camel and donkey have been used in producing several probiotic products including set-yoghurt, drinking-yoghurt, stirred-yoghurt, ice cream and cheese. Prebiotic inclusions in non-bovine milk at present is mainly associated with goat and sheep milk products. In this context, this chapter focuses on the different types of non-bovine milk products containing probiotics and prebiotics, and product quality and microbiological characteristics with special reference to probiotic viability.

Bifidobacterium animalis ssp. lactis BB-12 enumeration by quantitative PCR assay in microcapsules with full-fat goat milk and inulin-type fructans

The current study was conducted to develop a quantitative polymerase chain reaction (qPCR) assay for Bifidobacterium animalis ssp. lactis BB-12 quantification in microcapsules matrix with full-fat goat milk and inulin-type fructans. DNA was isolated from milk, feed solutions (before spray drying) and microcapsules (after spray drying) using DNAzol. Two primer pairs targeting Bal-23S or Tuf sequences were evaluated by qPCR. The qPCR efficiency was higher (89.5%) using the Tuf primers than Bal-23S primers (84.8%). Tuf primer pair was able to selectively detect B. animalis ssp. lactis BB-12. After, quantification of bifidobacteria in the microcapsules matrix by Tuf qPCR assay was compared to conventional enumeration by plate counting. The analysis of probiotic feed solutions and microcapsules showed higher (P < 0.05) bacterial enumeration determined by Tuf qPCR assay compared to those obtained by plate counting. This qPCR assay was considered a rapid and sensitive alternative for the quantification of B. animalis ssp. lactis BB-12 in probiotic microcapsules compared to plate counting.