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Optimization of the preparation process of Schizochytrium sp. microcapsules before fermentation and its effect on the growth and metabolic properties of Schizochytrium sp.
  
DOI：10.19902/j.cnki.zgyz.1003-7969.240116
KeyWord:emulsified gel method  encapsulation before fermentation  docosahexaenoic acid  Schizochytrium sp.  growth  metabolism  heat resistance
FundProject:中央级公益性科研院所基本科研业务费专项课题（ZX2214）
Author NameAffiliation
LI Shipeng1,2, QI Wentao2, PENG Wenting2, LIU Xingquan1, GUO Weiqun1,2 1.College of Food and Health,Zhejiang A & F University, Hangzhou 311300, China； 2.Institute of Food Quality and Nutrition, Academy of National Food and Strategic Reserves Administration, Bejing 100037, China 
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Abstract:
      Optimization of the preparation process of Schizochytrium sp. microcapsules before fermentation and its effect on the growth and metabolic properties of Schizochytrium sp.
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