Banana puree fermentation by Lactobacillus acidophilus immunobilized in Ca-alginate

Journal of General and Applied Microbiology

Volumn 49, Issue 6, 2003, Pages 357-361

  Tsen, Jhen Horng ^a   Lin, Yeu Pyng ^b   King, V An Erl ^c  

^a CHINA MEDICAL UNIVERSITY   (Taiwan)

^b TUNG FANG INSTITUTE OF TECHNOLOGY   (Taiwan)

^c NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Banana; Calcium alginate; Fermentation; Fructooligosaccharides; Immobilized cell; Lactobacillus acidophilus

Indexed keywords

CALCIUM ALGINATE; FRUCTOSE OLIGOSACCHARIDE; PROBIOTIC AGENT; SUGAR;

ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; BANANA; CELL COUNT; CELL SUSPENSION; CELL VIABILITY; CONTROLLED STUDY; CULTURE MEDIUM; FERMENTATION TECHNIQUE; FOOD COMPOSITION; FOOD PROCESSING; IMMOBILIZED CELL; INCUBATION TIME; INOCULATION; LACTOBACILLUS ACIDOPHILUS; NONHUMAN; PH; TEMPERATURE;

ALGINATES; BACTERIAL ADHESION; CULTURE MEDIA; FOOD HANDLING; GLUCURONIC ACID; HEXURONIC ACIDS; HYDROGEN-ION CONCENTRATION; KINETICS; LACTOBACILLUS ACIDOPHILUS; MUSA;

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS;

EID: 1042309479     PISSN: 00221260     EISSN: None     Source Type: Journal    
DOI: 10.2323/jgam.49.357     Document Type: Article

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