The structure of the encapsulating matrices for bioactive incorporation as well as the environment in which these capsules are added are critical in the protection and release of the encapsulated compounds. This study investigated the stability and release of probiotics incorporated in a gelatin-alginate microbeads with and without prebiotic during shelf life and simulated in vitro digestion when incorporated into dairy foods with different rheological characteristics.

Sake Brewers'Association of Yamagata Prefecture,1-7-49 Midori-cho,Yamagata-shi 990) Whether the flavor characteritics of the two isolates of sake yeast(Saccharomyces cerevisiae)in a small-scale sake brewing(a tolal of 150g rice)could be reproduced in a pilot-scale one(a total of 300Kg rice)was tested.With Omachi rice cultivar polished to 50%,moromi was prepared by using the modified two-step addition of brewing materials abd yodan-gake.Though the resulted sake from each strain contained comparable concentrations of isoamyl alcohol (270-290ppm),6.0ppm isoamyl acetate and 2.8ppm ethyl caproate were found in sake made with strain YK-0107 and 17.0ppm and 1.7ppm respectively,were in sake with strain YK-2911.Both of the sake containes 400-530ppm malic acid.In reducing ethanol concentrations of the two kinds of genshu (15.2%-14.8%)with water to 10.5% or 12.5%,likeness was compared.Panelists favored namashu and nama-chozoshu containing 10.5% or 12.5% alcohol.In sensory evaluation with a three point method,85 to 95 out of 155 panelists marked 1 point for namashu,and 62 to 75 did for nama-chozoshu made with yeasts irrespective of the strain. The result indicates that flavor and taste of sake made in a small-scale brewing might be reproduced in a pilot-scale brewing.A new type of sake containing high concentrations of flavor components and relatively low concentration of ethanol would be made by brewing ginjoshu with the above procesures.