Indigenous Lactococcus lactis with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese

Indigenous Lactococcus lactis enriched raisins were incorporated in fresh curd cheese in wet, thermally dried, and freeze-dried form to produce a novel probiotic dairy product. Symbiotic cheese represents a rising trend in the global market. The viability of L. lactis cells was assessed in the chees...

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Detalles Bibliográficos
Autores principales: Mileriene, Justina, Serniene, Loreta, Kondrotiene, Kristina, Santarmaki, Valentini, Kourkoutas, Yiannis, Vasiliauskaite, Agne, Lauciene, Lina, Malakauskas, Mindaugas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101569/
https://www.ncbi.nlm.nih.gov/pubmed/35564034
http://dx.doi.org/10.3390/foods11091311

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101569/
https://www.ncbi.nlm.nih.gov/pubmed/35564034
http://dx.doi.org/10.3390/foods11091311

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