Lactobacillus casei CSL3: Evaluation of supports for cell immobilization, viability during storage in Petit Suisse cheese and passage through gastrointestinal transit in vitro
Helena Reissig Soares Vitola, Cláudio Eduardo dos Santos Cruxen, Francine Tavares da Silva, Patrícia Radatz Thiel, Juliana de Lima Marques, Wladimir Padilha da Silva, Ângela Maria Fiorentini
Topics & Concepts
Lactobacillus caseiProbioticFood scienceChemistryFermentationCold storageLactic acidSyneresisBacteriaBiologyHorticultureGeneticsProbiotics and Fermented FoodsDigestive system and related healthMicrobial Metabolites in Food Biotechnology