Journal of Food Quality / 2018 / Article / Fig 3

Research Article

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

Figure 3

Optical microscopic images (40x: initially and after 21 and 28 days; 100x: after 7 and 14 days) of microcapsules made with 2% calcium alginate with bacteria in an alginate core directly after formation using the electrostatic technique and during 4-week storage at a temperature of 4°C in fermented beverage.

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