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Stability of Lactobacillus bulgaricus immobilized in K-carrageenan gels

✍ Scribed by Büyükgüngör, Hanife

Book ID: 120972347
Publisher: Wiley (John Wiley & Sons)
Year: 2007
Tongue: English
Weight: 276 KB
Volume: 53
Category: Article
ISSN: 0268-2575
DOI: 10.1002/jctb.280530211

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## Abstract A novel continuous two‐phase dispersion process was developed to produce κ‐carrageenan gel microspheres, using static mixers. It was shown that yeast‐loaded carrageenan beads, with controlled diameter and tight size distribution, can be produced on a continuous basis, in a scalable mixe