Impact of relative humidity on Bacillus probiotic viability during storage in baked products
Exploring the stability of Bacillus spores is critical because at least 6 CFU/g are needed to confer health benefits when consumed. This study examined how relative humidity (RH) affects the viability of spores from four probiotic strains (L. acidophilus, B. subtilis 1, ProSilienceTM HU58TM, and B....
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003531 |
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