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Fermentation situations, freezing, thawing, drying, cell protection additives, rehydration of dried probiotics, and microencapsulation applications are components that have an effect on the survival of probiotic microorganisms during probiotic food manufacturing. Endospore formation, universally found within the group, is thought to be a strategy for surviva...
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Three of the isolates (MKSK-E1, MKSK-J1 and MKSK-M1) had been found to be quite resistant to gastrointestinal tract circumstances and confirmed antibacterial exercise against B. cereus, Listeria monocytogenes (L. Microcapsules confirmed a 68.84 % survival rate in simulated digestive fluid in comparison with free cells at 36.71 %, indicating the nanocomposite...
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