A Novel Approach to the Use of Xanthan Gum: Evaluation of Probiotic Promoter, Postbiotic Formation and Techno-Functional Effect
Abstract In the present study, the effect of xanthan gum was evaluated on the metabolic activity and survival of two probiotic strains, namely B.lactis and L.casei using in vitro assay and skim milk model system.In vitro assay was carried out identifying by pH, optical cell density (OD), and formation of postbiotics (lactic, acetic, propionic, and