Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture-Reference-Cited by-同舟云学术

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Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Published:2018-02-23 Issue:3 Volume:83 Page:723-731
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Terpou Antonia¹^ORCID,Bosnea Loulouda¹²,Kanellaki Maria¹,Plessas Stavros³,Bekatorou Argyro¹,Bezirtzoglou Eugenia³,Koutinas Athanasios A.¹

Affiliation:

1. Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Dept. of Chemistry; Univ. of Patras; GR-26500 Patras Greece

2. Hellenic Agricultural Organization DEMETER; Dairy Research Inst.; Katsikas 45221 Ioannina Greece

3. Dept. of Food Science and Technology, Faculty of Agricultural Development; Democritus Univ. of Thrace; 68200 Orestiada Greece

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14079/fullpdf

Reference59 articles.

1. Characterization of potential probiotic lactic acid bacteria isolated from camel milk;Abushelaibi;LWT - Food Science and Technology,2017

2. The formation mechanism of lactones in Gouda cheese;Alewijn;International Dairy Journal,2007

3. The effect of probiotics (Lactobacillus rhamnosus HN001, Lactobacillus paracasei LPC-37, and Lactobacillus acidophilus NCFM) on the availability of minerals from Dutch-type cheese;Aljewicz;Journal of Dairy Science,2014

4. Prebiotics and Probiotics

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