Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics

Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics

The objective of this study was to improve the survival of lactic acid bacteria (LAB) in Tarhana soup as a non-dairy matrix. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles were encapsulated in electrospun nanofiber mats fabricated from corn starch (CS) and sodium alginate...

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Bibliographic Details
Main Authors:	Maryam Azizkhani, Rafat Karbakhsh Ravari
Format:	Article
Language:	English
Published:	Ferdowsi University of Mashhad 2022-07-01
Series:	مجله پژوهش‌های علوم و صنایع غذایی ایران
Subjects:	: biopolymer electrospinning encapsulation lactic acid bacteria tarhana
Online Access:	https://ifstrj.um.ac.ir/article_42243_20a28b5ae74d2bd39056e74060276cbc.pdf

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