Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline

Journals

Article Types

Countries / Regions

Search Results (1)

Search Parameters:
Keywords = Lacticaseibacillus paracasei KC39

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
15 pages, 2474 KB  
Article
Lacticaseibacillus paracasei KC39 Immobilized on Prebiotic Wheat Bran to Manufacture Functional Soft White Cheese
by Mohamed G. Shehata, Nourhan M. Abd El-Aziz, Amira G. Darwish and Sobhy A. El-Sohaimy
Fermentation 2022, 8(10), 496; https://doi.org/10.3390/fermentation8100496 - 28 Sep 2022
Cited by 10 | Viewed by 2601
Abstract
In the current study, probiotic Lacticaseibacillus paracasei KC39 was immobilized on wheat bran as a carrier. The immobilized synbiotic biocatalyst was freeze-dried and used as an adjunct during the production of functional soft white cheese. Free freeze-dried Lc. paracasei cells as an [...] Read more.
In the current study, probiotic Lacticaseibacillus paracasei KC39 was immobilized on wheat bran as a carrier. The immobilized synbiotic biocatalyst was freeze-dried and used as an adjunct during the production of functional soft white cheese. Free freeze-dried Lc. paracasei cells as an adjunct and a control cheese with a commercial starter were used for comparison. In addition to a fiber content of 1.12%, the functional cheese made using the synbiotic biocatalyst showed higher cell viabilities in the gastric and intestinal phases as well as an enhanced microstructure and favorable sensory characteristics. The presented immobilization method could be applied to the production of soft cheese and other functional food products for the stabilized delivery of both probiotics and dietary fibers. Full article
Show Figures

Figure 1

Back to TopTop