Effects of various polysaccharides (alginate, carrageenan, gums, chitosan) and their combination with prebiotic saccharides (resistant starch, lactosucrose, lactulose) on the encapsulation of probiotic bacteria Lactobacillus casei 01 strain
Linh Phuong Ta, Erika Bujna, Otília Antal, Márta Ladányi, Réka Juhász, Anett Szécsi, Szilárd Kun, Surya Sudheer, Vijai Kumar Gupta, Quang D. Nguyen
Topics & Concepts
Gellan gumLactobacillus caseiPrebioticPolysaccharideFood scienceLocust bean gumProbioticLactuloseStarchXanthan gumChemistryChitosanCarrageenanResistant starchBacteriaBiologyBiochemistryMaterials scienceFermentationRheologyGeneticsComposite materialProbiotics and Fermented FoodsFood composition and propertiesMicrobial Metabolites in Food Biotechnology