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

<div>Sensory profile of fermented oat-peach beverage with biotum supplemented with <i>B. infantis</i> ATCC15697 cells immobilized in pectin beads (OP + <i>B. inf.</i>) compared with beverages without supplementation (OP) stored at 4°C. The values are the mean of two independent experiments.</div>

Journal of Food Quality

fig6

Figure 6

Figure 6: Immobilization of <i>Bifidobacterium infantis</i> Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages 

Figure 6 | Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages 