engleski

Encapsulation of Lactobacillus sakei in calcium alginate microspheres

Lactobacillus sakei is commonly used as a starter culture in fermented meat products. The extreme fermentation conditions, productions steps and unstable storage conditions cause significant reduction of starter cultures. Encapsulation sustains viability and stability of bacteria cells during food production, storage and consumption.

microspheres (microcapsules), Lactobacillus sakei, calcium ions, encapsulation

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