Co-encapsulation of to improve survival and its effect on quality of sweet fermented rice (Khoa-Mak) sap beverage.

Unlabelled: Egg and fruiting body of bamboo mushroom at the concentrations of 0, 0.8, 1 and 3% (w/v) were added during encapsulation of TISTR 2365 in alginate beads. The influence of addition of co-encapsulated, encapsulated and free probiotic cells on the microbiological, physico-chemical, antioxidant and sensory properties of Khoa-Mak sap beverages during storage at 4 °C for 35 days were investigated.