Assessment of Freeze-Dried Immobilized <i>Lactobacillus casei</i> as Probiotic Adjunct Culture in Yogurts

Assessment of Freeze-Dried Immobilized <i>Lactobacillus casei</i> as Probiotic Adjunct Culture in Yogurts

Freeze-dried immobilized <i>Lactobacillus casei</i> 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 compound...

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Bibliographic Details
Main Authors: Dimitra Dimitrellou, Panagiotis Kandylis, Yiannis Kourkoutas
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Foods
Subjects:
probiotic
<i>Lactobacillus casei</i>
freeze drying
volatiles
multiplex PCR
GC-MS
apple pieces
casein
Online Access:https://www.mdpi.com/2304-8158/8/9/374

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https://www.mdpi.com/2304-8158/8/9/374

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