Sour milk production by wheat bran supported probiotic biocatalyst as starter culture

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• 作者：Antonia Terpou ; Angelika-Ioanna Gialleli ; Argyro Bekatorou ; Dimitra Dimitrellou ; Vassilios Ganatsios ; Eleftheria Barouni ; Athanasios A. Koutinas ; Maria Kanellaki ; ^{m.kanellaki@upatras.gr}
• 关键词：Lactobacillus casei ATCC 393 ; Wheat bran ; Immobilized cells ; Freeze-drying ; Sour milk ; SPME GC/MS
• 刊名：Food and Bioproducts Processing
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：101
• 期：Complete
• 页码：184-192
• 全文大小：1615 K
• 卷排序：101

文摘

Sour milk production by freeze-dried immobilized probiotic L. casei ATCC393. Prebiotic wheat bran, delignified or not, used as carrier for cell immobilization. Physicochemical and sensory analysis of sour milk during storage at 4 °C for 30 days. Better survival (>7.5 cfu g−1) of immobilized cells at the end of storage period. Sour milk by immobilized cells had improved flavour and microbiological stability.