Probiotic Bacillus: Fate during sausage processing and storage and influence of different culturing conditions on recovery of their spores
Keywords: اسپورها، هاگ ها; Cooked sausage; Enumeration; Probiotic Bacillus; Spores; TE buffer solution (PubChem CID:16218629); TRIS.HCL (PubChem CID:93573); NaCl (PubChem CID:5234); KCl (PubChem CID:4873); Sodium dodecyl sulfate (PubChem CID:3423265); Egg white lysozyme (PubChem CI