Influence of immobilization of bacteria, yeasts and fungal spores on the mechanical properties of agar and alginate gels

Keyphrases

• Microorganisms 100%
• Immobilization 100%
• Mechanical Properties 100%
• Agar Gel 100%
• Alginate Gel 100%
• Yeast Spores 100%
• Fungal Spores 100%
• Gel Strength 33%
• Hencky Strain 33%
• Deformability Modulus 33%
• Strain at Failure 33%
• Trichoderma Viride 16%
• Major Change 16%
• Gel Matrix 16%
• Saccharomyces Cerevisiae Yeast 16%
• Lactic Acid Bacteria 16%
• Occupied Volume 16%
• Lactis 16%
• Universal Testing Machine 16%
• Gelation Mechanism 16%
• Immobilization Techniques 16%
• Mechanistic Method 16%
• Number of Microorganisms 16%
• Gel Properties 16%
• Gel System 16%

Food Science

• Agar 100%
• Lactic Acid Bacteria 33%