with the collaboration of Iranian Food Science and Technology Association (IFSTA)
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Food Engineering
Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics

Maryam Azizkhani; Rafat Karbakhsh Ravari

Volume 18, Issue 3 , July and August 2022, , Pages 69-84

https://doi.org/10.22067/ifstrj.2022.75165.1145

Abstract
  The objective of this study was to improve the survival of lactic acid bacteria (LAB) in Tarhana soup as a non-dairy matrix. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles were encapsulated in electrospun nanofiber mats fabricated from corn starch (CS) and sodium alginate ...  Read More