Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4565580 | LWT - Food Science and Technology | 2006 | 7 Pages |
Abstract
Lactobaccillus casei cells immobilized on apple pieces were used for probiotic, fermented milk and lactic acid production. Apple-supported L. casei used for successive fermentation batches of whey proved to be very effective and suitable for food-grade lactic acid production. The immobilized biocatalyst was also used for milk fermentation and was able to ferment after storage for 15, 98 and 129 days at 4 °C, while no infection was reported during storage periods.
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Authors
Y. Kourkoutas, M. Kanellaki, A.A. Koutinas,