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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Publicado en:Korean J Food Sci Anim Resour
Autores principales: 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
Formato: Artigo
Lenguaje:Inglês
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea: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
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares