Synbiotic microencapsulation of and subsp. using oats/oats brans as prebiotic for enhanced storage stability.

Potential probiotic strains,  subsp.  and  were microencapsulated with their appropriate prebiotics, oat bran, and oats, respectively, selected by in vitro fermentation. The microencapsulation of these probiotics were done in an alginate matrix, with and without their appropriate prebiotics.