Freeze‐dried immobilized kefir culture in cider‐making-Reference-Cited by-同舟云学术

Freeze‐dried immobilized kefir culture in cider‐making

Published:2020-03-18 Issue:8 Volume:100 Page:3319-3327
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Nikolaou Anastasios¹^ORCID,Nelios Grigorios¹,Kanellaki Maria²,Kourkoutas Yiannis¹^ORCID

Affiliation:

1. Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and GeneticsDemocritus University of Thrace Alexandroupolis Greece

2. Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of ChemistryUniversity of Patras Patras Greece

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10363

Reference41 articles.

1. Assessment of free and immobilized kefir culture in simultaneous alcoholic and malolactic cider fermentations

2. Immobilization of Microbial Cells for Alcoholic and Malolactic Fermentation of Wine and Cider

3. Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells

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

5. Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt

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