Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for ferme...

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Detalles Bibliográficos
Autores principales: Song, Min-Yu, Van-Ba, Hoa, Park, Won-Seo, Yoo, Ja-Yeon, Kang, Han-Byul, Kim, Jin-Hyoung, Kang, Sun-Moon, Kim, Bu-Min, Oh, Mi-Hwa, Ham, Jun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238044/
https://www.ncbi.nlm.nih.gov/pubmed/30479505
http://dx.doi.org/10.5851/kosfa.2018.e30

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238044/
https://www.ncbi.nlm.nih.gov/pubmed/30479505
http://dx.doi.org/10.5851/kosfa.2018.e30

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