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

Figure 4

Optical microscopic images (20x reflected light) of beads made with (a) 5% low-methoxylated pectin and (b) 2% alginate-containing immobilized bacterial cells directly after formation with a syringe and after 4-week storage at temperature 4°C in fermented beverage.

(a)

(b)