Assessment of Freeze-Dried Immobilized Lactobacillus casei as Probiotic Adjunct Culture in Yogurts

Freeze-dried immobilized Lactobacillus casei ATCC 393 on casein and apple pieces were assessed as a probiotic adjunct culture for novel probiotic yogurt production. The effect of probiotic culture on physicochemical characteristics, probiotic cell survival, volatile aroma compounds, and sensory qual...

Descripción completa

Detalles Bibliográficos
Autores principales: Dimitrellou, Dimitra, Kandylis, Panagiotis, Kourkoutas, Yiannis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770372/
https://www.ncbi.nlm.nih.gov/pubmed/31480583
http://dx.doi.org/10.3390/foods8090374

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770372/
https://www.ncbi.nlm.nih.gov/pubmed/31480583
http://dx.doi.org/10.3390/foods8090374

Ejemplares similares