Microencapsulation of Lactobacillus casei and Lactobacillus rhamnosus in pectin and pectin-inulin microgel particles: Effect on bacterial survival under storage conditions
María Clara Tarifa, Cristian M. Piqueras, Diego B. Genovese, Lorena Inés Brugnoni
Topics & Concepts
Lactobacillus caseiLactobacillus rhamnosusInulinPectinPrebioticFood scienceProbioticIncubationChemistryLactobacillusJerusalem artichokeViable countMicrobiologyBacteriaBiologyBiochemistryFermentationGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyGut microbiota and health