Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage

In the present study, Lactobacillus acidophilus LA-5 was microencapsulated in sodium alginate, followed by fish gelatin coating (0.5, 1.5, and 3%). The survival of L. acidophilus in bread before and after encapsulation in alginate/fish gelatin during the baking and 7-day storage was investigated. Mo...

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Detalles Bibliográficos
Autores principales: Hadidi, Milad, Majidiyan, Nava, Jelyani, Aniseh Zarei, Moreno, Andrés, Hadian, Zahra, Mousavi Khanegah, Amin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8472050/
https://www.ncbi.nlm.nih.gov/pubmed/34574325
http://dx.doi.org/10.3390/foods10092215

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8472050/
https://www.ncbi.nlm.nih.gov/pubmed/34574325
http://dx.doi.org/10.3390/foods10092215

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