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="tab4"><tr><td><table class="table"><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr class="thead"><td class="align_left" rowspan="2">Beads</td><td class="align_center" colspan="5">Diameter (mm)</td></tr><tr class="thead"><td class="align_center">Initially</td><td class="align_center">7 days</td><td class="align_center">14 days</td><td class="align_center">21 days</td><td class="align_center">28 days</td></tr><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr><td class="align_left">Beads with 5% pectin</td><td class="align_center">2.47 ± 0.09</td><td class="align_center">2.52 ± 0.08</td><td class="align_center">2.51 ± 0.11</td><td class="align_center">—</td><td class="align_center">2.56 ± 0.11</td></tr><tr><td class="align_left">Beads with 2% alginate</td><td class="align_center">2.36 ± 0.07</td><td class="align_center">2.34 ± 0.10</td><td class="align_center">2.34 ± 0.09</td><td class="align_center">2.36 ± 0.07</td><td class="align_center">2.30 ± 0.14</td></tr><tr class="table-tr"><td colspan="6"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>The values are the mean of 20 replicates ± standard deviation.<br/></div></td></tr></table>

<div>Changes in the size of beads made with 5% low-methoxylated pectin and 2% alginate during refrigerated storage (4°C) in fermented beverage.</div>

Journal of Food Quality

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Table 4

Table 4: Immobilization of <i>Bifidobacterium infantis</i> Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages 

Table 4 | Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages 