Evaluation of Pediococcus acidilactici AS185 as an adjunct culture in probiotic cheddar cheese manufacture

A novel probiotic Pediococcus acidilactici AS185, isolated from traditional Chinese fermented foods, was used as an adjunct culture for probiotic cheddar cheese production. The physicochemical composition, textural, free amino acids (FAAs), short‐chain fatty acids (SCFAs) profiles, sensory propertie...

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Detalles Bibliográficos
Autores principales: Wang, Chao, Gao, Lei, Gao, Yansong, Yang, Ge, Zhao, Zijian, Zhao, Yujuan, Wang, Jihui, Li, Shengyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10002913/
https://www.ncbi.nlm.nih.gov/pubmed/36911834
http://dx.doi.org/10.1002/fsn3.3198

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10002913/
https://www.ncbi.nlm.nih.gov/pubmed/36911834
http://dx.doi.org/10.1002/fsn3.3198

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