Fermentation efficiency of thermally dried immobilized kefir on casein as starter culture-Reference-Cited by-同舟云学术

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Fermentation efficiency of thermally dried immobilized kefir on casein as starter culture

Published:2008-12 Issue:12 Volume:43 Page:1323-1329
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Dimitrellou Dimitra,Tsaousi Konstantina,Kourkoutas Yiannis,Panas Panagiotis,Kanellaki Maria,Koutinas Athanasios A.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference45 articles.

1. Effect of the type of lactic starter on microbiological, chemical and sensory characteristics of Feta cheese;Litopoulou-Tzanetaki;Food Microbiol,1993

2. An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147;Ryan;Appl Environ Microbiol,1996

3. Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics;Gomes;Tr Food Sci Technol,1999

4. Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese;Michaelidou;Int Dairy J,2003

5. Incorporation of bifidobacteria into cheeses: challenges and rewards;Boylston;Int Dairy J,2004

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1. Powders containing microorganisms and enzymes;Handbook of Food Powders;2024

2. Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1;Microorganisms;2023-03-02

3. Spray-dried Probiotic adjunct with in vitro acid and bile salt tolerance;Indian Journal of Dairy Science;2023

4. Journey of the Probiotic Bacteria: Survival of the Fittest;Microorganisms;2022-12-30

5. Preliminary Evaluation of the Use of Thermally-Dried Immobilized Kefir Cells in Low Alcohol Winemaking;Applied Sciences;2022-06-17

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