An in vitro gastrointestinal model to evaluate the tolerance of encapsulated Lactobacillus and Lactococcus strains with synbiotic containing lactobionic acid via lyophilization technique to harsh gastric conditions during storage time
Kamila Goderska, Sonia Agudo Pena
Topics & Concepts
Food scienceIn vitroLactobacillusLactococcusChemistryLactococcus lactisProbioticLactic acidLactobacillaceaeGastric fluidMicrobiologyBiochemistryBiologyBacteriaFermentationChromatographyGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyDigestive system and related health