Inulin type fructans are among the most studied prebiotics that contribute to enhance gastrointestinal
system conditions. To improve the survival and stability of probiotic Lactobacillus casei, native inulin,
long-chain and short-chain inulin, were separately incorporated into alginate and chitosan coated
alginate beads during the microencapsulation of bacteria. Morphology, particle size and viability of
different beads were measured before and after exposure to simulated gastro-intestinal condition.
Application of inulin, with different chain lengths, did not alter the shape and size of alginate/inulin
beads (2.25e2.28 mm) but slightly increased the size of chitosan-coated beads (about 2.9 mm), while the
diameter of micro particles containing alginate alone was 2.2 mm. When alginate beads were exposed to
the simulated gastric solution, their size was significantly decreased (by about 0.2 mm), while the size of
chitosan-coated beads was not affected. Using inulin and chitosan-coating, the survival of coencapsulated
cells in simulated gastro-intestinal condition was improved with only 2.7e2.9 logs
reduction for L. casei and long-chain inulin showed the highest survival rate (2.7 log reduction).