Use of encapsulated lactic acid bacteria as bioprotective cultures in fresh Brazilian cheese

Autor: Ricardo Neves Marreto, Layena Lindsy Souza Martins Ribeiro, Virgínia Farias Alves, Ieda Maria Sapateiro Torres, Keyla de Oliveira Ribeiro, Gustavo Parreira Araújo, Elaine Cristina Pereira De Martinis

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Braz J Microbiol

There is great interest for biopreservation of food products, and encapsulation may be a good strategy to extend the viability of protective cultures. In this study, Lactobacillus paraplantarum FT-259 and Lactococcus lactis QMF 11 were separately enc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ca47ba2ce0e8474d372c464abcdf7c4