Lactobacillus casei cell immobilization on fruit pieces for probiotic additive, fermented milk and lactic acid production

Process Biochemistry

Volumn 40, Issue 1, 2005, Pages 411-416

  Kourkoutas, Y ^a   Xolias, V ^a   Kallis, M ^a   Bezirtzoglou, E ^b   Kanellaki, M ^a  

^a Food Biotechnology Group   (Greece)

^b UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Apple pieces; Fermented milk; Lactic acid production; Lactobacillus casei immobilization; Lactobacillus casei survival; Probiotic additive; Quince pieces; Whey fermentation

Indexed keywords

BACTERIA; BIOCATALYSTS; CELL CULTURE; DAIRY PRODUCTS; FERMENTATION; FRUITS;

LACTIC ACID; LACTOBACILLUS CASEI CELLS;

BIOCHEMISTRY;

CYDONIA OBLONGA; LACTOBACILLUS; LACTOBACILLUS CASEI; MALUS X DOMESTICA;

EID: 4444226420     PISSN: 00329592     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2004.01.029     Document Type: Article

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