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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Vydáno v:Korean J Food Sci Anim Resour
Hlavní autoři: Song, Min-Yu, Van-Ba, Hoa, Park, Won-Seo, Yoo, Ja-Yeon, Kang, Han-Byul, Kim, Jin-Hyoung, Kang, Sun-Moon, Kim, Bu-Min, Oh, Mi-Hwa, Ham, Jun-Sang
Médium: Artigo
Jazyk:Inglês
Vydáno: Korean Society for Food Science of Animal Resources 2018
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Article
On-line přístup: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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