Effect of household cooking methods on the viability of Bacillus probiotics supplemented in cooked sausage
Nutrition and Food Sciences Research. 2017; 4 (1): 47-56
en Inglés
| IMEMR
| ID: emr-186646
ABSTRACT
Background and Objectives:
The use of Bacillus probiotics is an interesting way for manufacturing healthier meat and meat products as functional foods and also a valuable solution for overcoming the constraints related to the stability of probiotic strains of Lactobacillus and Bifidobacterium during processing and storage of foods. This work is an attempt to investigate the influence of common household cooking methods on the viability of Bacillus coagulans and Bacillus subtilis as probiotic sporeformers inoculated into cooked sausages
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Índice:
IMEMR (Mediterraneo Oriental)
Idioma:
Inglés
Revista:
Nutr. Food Sci. Res.
Año:
2017
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