Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey bever...

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Detalles Bibliográficos
Autores principales: Cho, Young-Hee, Shin, Il-Seung, Hong, Sung-Moon, Kim, Cheol-Hyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682513/
https://www.ncbi.nlm.nih.gov/pubmed/26761827
http://dx.doi.org/10.5851/kosfa.2015.35.2.189

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682513/
https://www.ncbi.nlm.nih.gov/pubmed/26761827
http://dx.doi.org/10.5851/kosfa.2015.35.2.189

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