Effect of time, moisture content, and substrate amount on sorbitol production using entrapment of Lactobacillus plantarum (BAA-793) in sodium alginate beads-Reference-Cited by-同舟云学术

Effect of time, moisture content, and substrate amount on sorbitol production using entrapment of Lactobacillus plantarum (BAA-793) in sodium alginate beads

Published:2018-02 Issue: Volume:21 Page:27-33
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Ahmad Zuriana Sidi,Munaim Mimi Sakinah Abdul

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference27 articles.

1. Servey of nutrient utilization and cell growth kinetic with verhulst, contois and exponential models for Penicillium brevicompactum ATCC 16024 in batch bioreactor;Ardestani;World Applied Sciences Journal,2012

2. Jackfruit seed – A novel substrate for the production of monascus pigments through solid-state fermentation;Babitha;Food Technology and Biotechnology,2006

3. Stability testing of pharmaceutical products;Bajaj;Journal of Applied Pharmaceutical,2012

4. Continuous ethanol production carriers using immobilized yeast cells entrapped in loofa-reinforce alginate;Bangrak;Brazilian Journal of Microbiology,2011

5. Immobilization of microbes for bioremediation of crude oil polluted environments: A mini review;Bayat;The Open Microbiology Journal,2015

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Alginate and derivatives hydrogels in encapsulation of probiotic bacteria: An updated review;Food Bioscience;2023-04

2. Sorbitol production from a mixture of sugarcane bagasse and cassava pulp hydrolysates using thermotolerant Zymomonas mobilis TISTR548;Industrial Crops and Products;2022-11

3. Production of Natural Pigments by Penicillium brevicompactum Using Agro-Industrial Byproducts;Fermentation;2022-10-13

4. Effect of the molecular structure and mechanical properties of plant-based hydrogels in food systems to deliver probiotics: an updated review;Critical Reviews in Food Science and Nutrition;2022-09-19

5. Modulating of food glycemic response by lactic acid bacteria;Food Bioscience;2022-06