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- Influence of L-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsulesPublication . Rodrigues, D.; Sousa, Sérgio; Santos, Nathália Baptista T.; Silva, J.P.; Lobo, J. M. Sousa; Costa, P; Amaral, Gustavo Henrique De Oliveira; Pintado, M.M.E; Gomes, Ana Maria; Malcata, F. Xavier; Freitas, Ana CThe survival rates of Lactobacilus acidophilus Ki, Lactobacillus paracasei L26 and Bifidobacterium animalis BB-12 were studied after whey protein microencapsulation via spray-drying, with or without L-cysteine-HCl, and storage up to 6 months at 5 degrees C and 22 degrees C, with variation in relative air humidity and oxygen levels. Lb. paracasei L26 was the least susceptible to storage conditions: above 10(6) cfu g(-1) were recorded by 180 d at 22 degrees C, irrespective of relative humidity, and the presence/absence of oxygen and L-cysteine. Higher relative humidity, higher temperature and longer storage periods were deleterious to survival of both B. animalis BB-12 and Lb. acidophilus Ki; the effect of L-cysteine-HCl was dependent on the probiotic strain. The effect of overhead oxygen was not significant upon any probiotic strain studied. Whey protein microcapsules containing L-cysteine-HCl protected probiotic cultures from simulated gastrointestinal conditions.