. 2021 Jul 30;10(8):1761. doi: 10.3390/foods10081761

Table 1.

Inactivation rates of L. casei immobilized in plasticized gelatin matrices (probiotic films) stored under room temperature condition.

Probiotic Film	k 25 °C (%/day⁻¹)	Estimated Shelf-Life at 25 °C (day)	R²
Probiotic-DFG	4.47 ± 0.12 ^a	20.11	0.957
Probiotic-BG	4.66 ± 0.12 ^a	19.27	0.908
Probiotic-FG	4.72 ± 0.12 ^a	19.03	0.887

^a The same letter indicates no significantly different values (p > 0.05) according to Duncan’s post hoc means-comparison test. Data are presented as mean ± SD (n = 3). Shelf-life mentions to the time needed to induce the fate of the 90% of total viable cells of L. casei. DFG: Duck feet gelatin, FG: Fish gelatin, BG: Bovine gelatin.