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In this field, different types of starch, including modified starches, were used to protect probiotics (Avila-Reyes et al., 2014; Cheow et al., 2016).
Moreover, the possible role of prebiotic polyols as delivery vehicles for probiotic bacteria was assessed (Anal and Singh, 2007; Harel and Kohavi-Beck, 2015).
The health-promoting properties of specific strains belonging to Lactobacillus spp. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.
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have led to their application in products that are marketed as probiotic foods or probiotic pharmaceutical preparations (Succi et al., 2014).
It is generally acknowledged that the beneficial effects of probiotics are linked to their ability to survive typical stresses encountered during the storage and the passage through the GIT (Burgain et al., 2011).