Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling matrices of alginate or alginate/caseinate

Food Control

Volumn 47, Issue , 2015, Pages 7-19

  Léonard, Lucie ^a,b   Beji, Olfa ^a   Arnould, Christine ^c   Noirot, Elodie ^c   Bonnotte, Aline ^c   Gharsallaoui, Adem ^a   Degraeve, Pascal ^a   Lherminier, Jeannine ^c   Saurel, Rémi ^b   Oulahal, Nadia ^a  

^a University of Lyon   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c UNIV BOURGOGNE FRANCHE COMTÉ   (France)

Author keywords

Anti Listeria spp. activity; Aqueous two phase system; Entrapment; Lactic acid bacteria; Sodium alginate; Sodium caseinate

Indexed keywords

EID: 84903847304     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.06.020     Document Type: Article

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