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Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563
The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for ferme...
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| 出版年: | Korean J Food Sci Anim Resour |
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| 主要な著者: | , , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Korean Society for Food Science of Animal Resources
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6238044/ https://ncbi.nlm.nih.gov/pubmed/30479505 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e30 |
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