Immobilization of <i>Bifidobacterium infantis</i> Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages

<div>Optical microscopic images (reflected light) of the spherical microgels made with 2% calcium alginate and obtained using the vibrating technique (60x): microbeads (a) (initially and after 28 days) and microcapsules (b) with a liquid core (initially and after 28 days).</div>

Journal of Food Quality

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Figure 1

Figure 1: Immobilization of <i>Bifidobacterium infantis</i> Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages 

Figure 1 | Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages 