[Survival of alginate-prebiotic microencapsulated Lactobacillus acidophilus in mayonnaise sauce]
IJVM-Iranian Journal of Veterinary Medicine. 2012; 6 (4): 259-264
em Inglês
| IMEMR
| ID: emr-195049
ABSTRACT
BACKGROUND:
Nowadays, Microencapsulation of probiotic bacteria is the newest method for increasing the survival ability of probiotics in Food products. The Lactobacillus acidophilus as a probiotic bacterium has more beneficial effects and the low survival of this bacterium under food processing conditions and adverse environment have been studied by many researchers
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Índice:
IMEMR (Mediterrâneo Oriental)
Idioma:
Inglês
Revista:
Iran. J. Vet. Med.
Ano de publicação:
2012
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