Immobilizing Lactobacillus plantarum bacteria on sodium alginate and its application to tomato juice fermentation for making probiotic products
Immobilizing Lactobacillus plantarum bacteria on sodium alginate and its application to tomato juice fermentation for making probiotic products
Immobilizing bacteria on sodium alginate brings about some incomparable advantages such as enhancing cell viability, strengthening spore stability, protesting against a number of physicochemical conditions, assuring simple implementation procedures and low-cost preservation.