Journal of Food Quality / 2018 / Article / Fig 2

Research Article

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

Figure 2

Optical microscopic images (40x): microbeads made with 2% calcium alginate containing immobilized bacterial cells directly after formation using the electrostatic technique and during 4-week storage at a temperature of 4°C in fermented beverage. The irregular fragments visible in the images are the beverage ingredients.

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