Karthikeyan, NRaghunath, BVElango, ATANUVAS2019-11-292019-11-292015http://krishikosh.egranth.ac.in/handle/1/5810136406TNV_JEBS_2015_29(1)129-132The study was carried out to evaluate the survivability of two proven probiotic strains viz., Lactobacillus acidophilus (LA-5) and Bifidobacterium animalis sps. Lactis (BB-12) in ice cream using microencapsulation technique. Extrusion and emulsion method of microencapsulation was done by using two different combination of wall materials viz., sodium alginate + starch and sodium alginate + starch + whey protein concentrate. The survival of L. acidophilus (LA-5) and B. lactis (BB-12) were monitored during the storage period of 120 days at -23°C. The probiotic viability between 107 and 108 cfu/g at the end of three months of storage of ice cream (which is the normal shelf life of ice cream) has been achieved in all encapsulation procedure employed in the present study. Among all treatments, treatment-IV and V(emulsion method of encapsulation using sodium alginate + starch and sodium alginate + starch + whey protein concentrate as wall materials) showed good viability in probiotic strains and different environmental condition. The present study envisaged that microencapsulation can significantly increase the survival rate of probiotic bacteria in ice cream over an extended period of shelf-life. Further the addition of microencapsulated probiotics in icecream had no significant effect on physic-chemical and sensory properties.enVeterinary ScienceArticle