Evaluation of <i>Pediococcus acidilactici</i> <scp>AS185</scp> as an adjunct culture in probiotic cheddar cheese manufacture-Reference-Cited by-同舟云学术

Evaluation of Pediococcus acidilactici AS185 as an adjunct culture in probiotic cheddar cheese manufacture

Published:2022-12-23 Issue:3 Volume:11 Page:1572-1583
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Wang Chao¹²^ORCID,Gao Lei²,Gao Yansong²,Yang Ge²,Zhao Zijian²,Zhao Yujuan²,Wang Jihui¹³^ORCID,Li Shengyu²^ORCID

Affiliation:

1. School of Biological Engineering Dalian Polytechnic University Dalian China

2. Institute of Agro‐food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China

3. Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3198

Reference55 articles.

1. Isolation and Identification of Probiotic to Improve Nutritional Value of Diet Supplements

2. Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct

3. Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production

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