Evaluation of immobilized Lactobacillus plantarum 2035 on whey protein as adjunct probiotic culture in yoghurt production
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- 作者：Marianthi Sidira<sup>asup> ; Valentini Santarmaki<sup>asup> ; Mikis Kiourtzidis<sup>asup> ; Anthoula A. Argyri<sup>bsup> ; Olga S. Papadopoulou<sup>bsup> ; Nikos Chorianopoulos<sup>bsup> ; Chrysoula Tassou<sup>bsup> ; Serafim Kaloutsas<sup>csup> ; Αlex Galanis<sup>asup> ; Yiannis Kourkoutas<sup>asup><sup> ; sup><sup>ikourkou@mbg.duth.gr" class="auth_mail" title="E-mail the corresponding authorsup>
- 关键词：Probiotics ; Immobilization ; Volatiles ; Multiplex PCR ; Cold storage
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：137-146
- 全文大小：1585 K
文摘
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Probiotic yoghurts with immobilized L. plantarum on whey protein were produced.
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L. plantarum survived at levels ≥6 log cfu/g after 4 weeks of cold storage.
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The milk origin (bovine or ewe's) affected mainly the volatile composition.
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The new yoghurts exhibited improved sensorial characteristics.