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

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_left">Ingredient (%)</td><td class="align_center">Oat-banana</td><td class="align_center">Oat</td><td class="align_center">Oat-peach</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">Banana puree</td><td class="align_center">10.0</td><td class="align_center">—</td><td class="align_center">—</td></tr><tr><td class="align_left">Peach filling</td><td class="align_center">—</td><td class="align_center">—</td><td class="align_center">30.0</td></tr><tr><td class="align_left">Oat flour</td><td class="align_center">4.0</td><td class="align_center">4.0</td><td class="align_center">4.0</td></tr><tr><td class="align_left">Sucrose</td><td class="align_center">4.5</td><td class="align_center">4.5</td><td class="align_center">4.5</td></tr><tr><td class="align_left">Water</td><td class="align_left"> </td><td class="align_center">Up to 100</td><td class="align_left"> </td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Composition of the fermentation matrices.</div>

Journal of Food Quality

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Table 1

Table 1: Immobilization of <i>Bifidobacterium infantis</i> Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages 

Table 1 | Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages 