Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, <i>Penicillium camemberti</i> and <i>Geotrichum candidum</i>

This study aimed at investigating the antioxidant activity, oxidative stability, physicochemical and microbial changes of innovative vegan Camembert-analogue based on flaxseed oil cake (FOC) which was produced using lactic acid bacteria (LAB), mold <i>Penicillium camemberti</i> (PC) and...

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Bibliographic Details
Published in:Microorganisms
Main Authors: Łukasz Łopusiewicz, Emilia Drozłowska, Alicja Tarnowiecka-Kuca, Artur Bartkowiak, Kinga Mazurkiewicz-Zapałowicz, Piotr Salachna
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Subjects:
flaxseed
oil cake
vegan product
cheese analogue
functional foods
antioxidant activity
Online Access:https://www.mdpi.com/2076-2607/8/9/1266

Internet

https://www.mdpi.com/2076-2607/8/9/1266

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