Encapsulated cells were released from capsules according to
the method of Sheu andMarshall (1993). Ten grams of yog-ice
cream were suspended in 100 mL sodium citrate buffer (0.01 g/
mL, pH06), and gently shaken for 10 min. Then 1 mL aliquot
dilutions were poured onto plates of the MRS-bile agar at 37 °C
for 72 h under aerobic conditions in triplicate. A similar treatment
was carried out for yog-ice cream containing free cells.