HIGHLIGHTS
- who: Srisan Phupaboon and collaborators from the Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand have published the Article: Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage, in the Journal: Foods 2022, 11, 3846. of /2022/
- what: The aim of this study was to evaluate the of three Lactobacillus sp. starter cultures including Lacticaseibacillus casei KKU-KK1 Lactiplantibacillus pentosus KKU-KK2 and Lactobacillus acidophilus KKU-KK3 to enhance the performance of the probiotic potential of Nham protein hydrolysates in Thai fermented sausage using microencapsulation technology. The authors . . .
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