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Survival of Microencapsulated Lactococcus Lactis Subsp. Lactis R7 Applied in Different Food Matrices
[post]
2021
unpublished
Survival of Lactococcus lactis subsp. lactis R7 microencapsulated with whey and inulin was analyzed when applied in blueberry juice, milk and cream. For 28 days, cell viability was evaluated for storage (4°C), simulated gastrointestinal tract (GIT) and thermal resistance. All matrices described high cell concentration when submitted to GIT (11.74 and 12 log CFU.mL-1), except for blueberry juice. The thermal resistance analysis proved the need for microencapsulation, regardless of the food
doi:10.21203/rs.3.rs-1038341/v1
fatcat:yghivehkdfdizey4gjypkmyrf4