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

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

In the present study, a novel potentially probiotic Lactobacillus paracasei strain, previously isolated from dairy products, was evaluated as a starter culture of Feta-type cheese production. Targeting industrial applications, the starter culture was applied as a ready-to-use freeze-dried culture th...

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Bibliographic Details
Main Authors: Antonia Terpou, Ioanna Mantzourani, Alex Galanis, Maria Kanellaki, Eugenia Bezirtzoglou, Argyro Bekatorou, Athanasios A. Koutinas, Stavros Plessas
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Microorganisms
Subjects:
Feta-type cheese
Lactobacillus paracasei K5
starter culture
freeze-drying
probiotics
aromatic profile
Online Access:http://www.mdpi.com/2076-2607/7/1/3

Internet

http://www.mdpi.com/2076-2607/7/1/3

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