以粪肠球菌（Enterococcus faecium）为芯材，分别进行了乳化凝胶化基础上的发酵前包被和喷雾干燥基础上的发酵后包被。并以未包被的菌粉为对照，研究了两种微胶囊剂型对储藏、高温、胃液和肠液胁迫作用的抵抗能力。结果表明：常温条件下储存五个月，发酵前包被粪肠球菌的活性比菌粉组与后包被组分别提高19.46%和6.90%。110 ℃和130 ℃高温条件下，发酵前包被粪肠球菌的存活率相对发酵后包被和未包被菌粉均显著提高（P＜0.05）。与未包被菌粉相比，发酵前/后包被粪肠球菌在30、90、180 min的模拟胃液处理条件下存活率均有显著提高（P＜0.05），且发酵前包被优势更加明显。模拟肠液结果与模拟胃液结果类似，在处理180 min时，相对于菌粉组，发酵后和发酵前包被粪肠球菌的活性分别显著提高了14.18%和19.17％（P＜0.05）。因此，微囊化粪肠球菌的抗胁迫能力要显著高于未包被菌粉，且发酵前包被要优于目前普遍流行的发酵后包被，具有更好的实际应用价值。
The enterococcus faecium were pre-fermented encapsulated by the method of emulsion and internal gelation and post-fermented encapsulated by spraying dry. The stress resistance of the both microencapsulation formulations to the storage, high temperature, gastric juice and intestinal juice were evaluated compared with free enterococcus faecium. The results showed that the survival rates of pre-fermented encapsulated enterococcus faecium were 19.46% and 6.90% higher respectively than those of un-capsulated and post-fermented encapsulated enterococcus faecium after storage at room temperature for five months. The resistance of enterococcus faecium to the high temperature at 110 ℃ and 130 ℃ was significantly increased (P＜0.05) by the pre- fermented encapsulation compared with post-fermented encapsulation and free. The survival rates of pre-fermented encapsulated and post-fermented encapsulated enterococcus faecium were significantly increased (P＜0.05) compared with those of uncoated ones when they were treated in the simulated gastric conditions for 30, 90 and 180 min. The pre-fermented encapsulated was particularly evident. The results were similar in mimic environments of gastric juice and intestinal juice. The survival rates of pre-fermented encapsulated and post-fermented encapsulated enterococcus faecium were increased 19.17% and 14.18%（P＜0.05）compared with un-capsulated ones after they were treated in the simulated intestinal conditions for 180 min.These results suggest that the resistance of encapsulated enterococcus faecium is much higher than that of un-capsulated ones. The pre- fermented encapsulation can be a more effective way than post-fermented encapsulation for protecting probiotic microbes and has a high value of practical application.