Journal of Food Quality / 2018 / Article / Fig 4

Research Article

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.

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