Heat adaptation towards improve survival of Bifidobacterium longum BB536 during the spray drying of Sudanese fermented Medida

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Heat adaptation towards improve survival of Bifidobacterium longum BB536 during the spray drying of Sudanese fermented Medida

This study examined the survival of Bifidobacterium longum BB 536 following the spray drying and during the storage of Medida, a fermented Sudanese cereal porridge. Medida was produced using 225 g flour of two days malted brown rice; blended in 0.405 L distilled water and cooked in 1 L boiling water...

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Bibliographic Details
Main Authors:	Mohammed Kabeir, Barka, Mustafa, Shuhaimi, Wong, Stephenie Yoke Wei, Saari, Nazamid, Abd Manap, Mohd Yazid
Format:	Article
Language:	English
Published:	Academic Journals 2009
Online Access:	http://psasir.upm.edu.my/id/eprint/14969/ http://psasir.upm.edu.my/id/eprint/14969/1/14969.pdf

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