Electrospinning Microencapsulation of Lactobacillus fermentum K73 Using Gelatin as the Main Component of a Food-Grade Matrix

This work aimed to establish the conditions that improve the viability of Lactobacillus fermentum K73 during and after the electrospinning process. A mixture of experimental designs were performed to select the formulation (gelatin and bacterial culture) that improves the probiotic viability after b...

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Detalles Bibliográficos
Autores principales: Serrano-Delgado, Arjana, Quintanilla-Carvajal, María Ximena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10672965/
https://www.ncbi.nlm.nih.gov/pubmed/38004694
http://dx.doi.org/10.3390/microorganisms11112682

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10672965/
https://www.ncbi.nlm.nih.gov/pubmed/38004694
http://dx.doi.org/10.3390/microorganisms11112682

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