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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Korean J Food Sci Anim Resour
Prif Awduron: 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
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Korean Society for Food Science of Animal Resources 2018
Pynciau:
Article
Mynediad Ar-lein: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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