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	<title>GABA production in dairy &#8211; BIOENGINEER.ORG</title>
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	<title>GABA production in dairy &#8211; BIOENGINEER.ORG</title>
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		<title>Boosting GABA and Cell Viability in Fermented Milk</title>
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		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Wed, 06 Aug 2025 14:39:40 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[Fermented milk innovation]]></category>
		<category><![CDATA[Functional food technology]]></category>
		<category><![CDATA[GABA production in dairy]]></category>
		<category><![CDATA[Lactiplantibacillus plantarum B7]]></category>
		<category><![CDATA[Probiotic microencapsulation]]></category>
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					<description><![CDATA[The innovative technique developed in this study employs alginate, a biodegradable polymer derived from brown seaweed, known for its gel-forming capabilities. The researchers have combined this polymer with the protective qualities of fruit juice to create microencapsulated beads that safeguard the probiotic bacteria from harsh storage conditions. This dual approach not only protects the cells [&#8230;]]]></description>
		
		
		
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