Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt
This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La-05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of...
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Published in | Brazilian journal of microbiology Vol. 35; no. 1-2; pp. 151 - 156 |
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Main Authors | , |
Format | Journal Article |
Language | English Portuguese |
Published |
São Paulo
Sociedade Brasileira de Microbiologia
01.01.2004
Springer Nature B.V |
Subjects | |
Online Access | Get full text |
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