文摘
Sour milk production by freeze-dried immobilized probiotic L. casei ATCC393. Prebiotic wheat bran, delignified or not, used as carrier for cell immobilization. Physicochemical and sensory analysis of sour milk during storage at 4 °C for 30 days. Better survival (>7.5 cfu g−1) of immobilized cells at the end of storage period. Sour milk by immobilized cells had improved flavour and microbiological stability.