## 3 Results and Discussion
### The Composition of Oil and Lactiaseibacillus rhamnus Viability  
One of the assumptions of this study was to explain which fatty acids contained in the oils used to influence the viability of _Lbs. rhamnus_ during spray drying and during storage of the powder resulting from the drying process. Oils containing more unsaturated fatty acids, due to their greater susceptibility to oxidation processes, are believed to reduce the oxidative stress of microorganisms during spray drying to a greater extent [40]. The content of saturated and unsaturated fatty acids in applied oils (information provided by the distributor) is presented in Table 1. Hemp oil contains the highest amount of both polyunsaturated and total unsaturated fatty acids, whereas pumpkin oil has the highest content of monounsaturated fatty acids. \begin{table}
\begin{tabular}{c c c c c} \hline
**Type of Oil** & **Saturated Fatty Acids** & **Monounsaturated Fatty Acids** & **Polynunsaturated Fatty Acids** & **Total Unsaturated Fatty Acids** \\ \hline Cedar tree & 7.0 & 25 & 63 & 88 \\ \hline Hemp & 10 & 13 & 76 & 89 \\ \hline Nigella & 16 & 24 & 59 & 83 \\ \hline Borage & 16 & 27 & 57 & 84 \\ \hline Milk thistle & 18 & 24 & 58 & 82 \\ \hline Pumpkin & 19 & 28 & 53 & 81 \\ \hline \end{tabular}
\end{table} 
Table 1: The content of saturated, mono-, poly-, and total unsaturated fatty acids in individual oils. Figure 2: Viability rate of LGG bacteria after spray drying as a function of the type and concentration of oil. In Figure 3 the effect of the polyunsaturated fatty acids content in tested oils on the viability of _Lbs. rhamn_s GG bacteria during the spray drying process is presented. A better relationship between the content of polyunsaturated fatty acids and the viability of LGG during drying was observed for systems of higher 30% (Figure 3B) of oil in the dry mass of starting dispersion, compared to systems of 20% of oil (Figure 3A). However, in both cases, relatively low R-squared values show that the linear model does not fit and there have to be some additional factors besides polyunsaturated fatty acids content which influence the viability of bacteria cells during the spray drying process. Figure 3: Viability rate as a function of polyunsaturated fatty acids content in oils used (**A**) systems of 20% of oil in the dry mass of starting dispersion (**B**) systems of 30% of oil in the dry mass of starting dispersion. Additionally, it can be noticed that the values of the R-squared (R\({}^{2}\)) coefficient of determination and the slope of line a for the equation y = ax + b are higher with a higher share of unsaturated acids in the tested oils (30% by weight compared to 20%), which could confirm the beneficial effect of the content of unsaturated fatty acids on the increase in viability during the drying process. In addition to unsaturated fatty acids, some polyphenols present in natural liquid oils can also act as antioxidants. For example, it was observed that sunflower seed oil, which is rich in polyunsaturated fatty acids and due to its high content of \(\alpha\)-tocopherol, can reduce oxidative damage to bacteria during the spray drying process [41]. Due to some relationships between final viability bacteria during spray drying and the content of unsaturated fatty acids, the corresponding most common types of unsaturated fatty acids and their content, the amount of vitamin E present in applied oils, and the viability rate of LGG have been compiled in Table 2.  
The main components of most oils are both oleic (except hemp oil) and linoleic acids. Cedar tree and borage oil also contain \(\gamma\)-linoleic acid and hemp oil--alpha-linoleic acid. All oils contain additionally vitamin E (except pumpkin oil). Generally, the highest percentage of living bacterial cells, both after spray drying and after storage, was recorded when borage oil was added as a protective material, both in the case of their 20% and 30% content in the dry mass.