Electrospinning Microencapsulation of <i>Lactobacillus fermentum</i> K73 Using Gelatin as the Main Component of a Food-Grade Matrix
This work aimed to establish the conditions that improve the viability of <i>Lactobacillus fermentum</i> K73 during and after the electrospinning process. A mixture of experimental designs were performed to select the formulation (gelatin and bacterial culture) that improves the probioti...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-11-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/11/11/2682 |