Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test
Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test
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Publisher
Switzerland: MDPI AG
Journal title
Language
English
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Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
Probiotic bacteria are used for food biopreservation because their metabolic products might contribute to ensuring food microbiological safety and/or increase its shelf life without the addition of chemical preservatives. Moreover, biopreserved foods are excellent vehicles for the delivery of probiotic bacteria. The aim of the study was to investig...
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Full title
Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test
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TN_cdi_doaj_primary_oai_doaj_org_article_8d218777d32b41d0a5373c8550957654
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_8d218777d32b41d0a5373c8550957654
Other Identifiers
ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules27175631
