Table 4.

Saccharomyces boulardii RC009 viability (CFU/g) after encapsulation with different protectants and lyophilisation, and stored at 4 ​°C and 25 ​°C during different time periods.

Time (days)		Encapsulated and lyophilised Saccharomyces boulardii RC009 viability (CFU/g)
		Maltodextrin		Whey Protein Concentrate
		4 ​°C	25 ​°C	4 ​°C	25 ​°C
Before encapsulation and lyophilisation (CFU/mL)		2.3 ​× ​1010
After encapsulation and lyophilisation	0	3.5 ​× ​109	7.4 ​× ​109	5.5 ​× ​1010	7.3 ​× ​109
	5	1.6 ​× ​109	5.5 ​× ​109	1.6 ​× ​1010	1.6 ​× ​109
	30	7.0 ​× ​108	4.1 ​× ​108	5.0 ​× ​109	9.0 ​× ​108
	60	6.0 ​× ​108	4.0 ​× ​108	2.0 ​× ​109	9.0 ​× ​108
	90	5.6 ​× ​108	9.5 ​× ​107	8.0 ​× ​108	8.0 ​× ​108

The results are expressed as colony forming units (CFU)/g lyophilisate.