Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS‐producing strain Lactobacillus kefiranofaciens ZW3
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DOI: 10.1111/1471-0307.12445
Abstract: A novel exopolysaccharide-producing strain Lactobacillus kefiranofaciens ZW3, isolated from Tibetan kefir grain, was used as an adjunct strain to compare the physicochemical, textural and structural properties of Mozzarella cheese also made with market-available starter cultures… read more here.
Keywords: mozzarella cheese; producing strain; strain lactobacillus; lactobacillus kefiranofaciens ... See more keywords
The Acrylamide Degradation by Probiotic Strain Lactobacillus acidophilus LA-5
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DOI: 10.3390/foods11030365
Abstract: Acrylamide is a harmful substance produced in thermal processed food; however, it can also be found in food with various additives. The aim of the study was to check whether the probiotic bacteria strain, Lactobacillus… read more here.
Keywords: acrylamide degradation; probiotic strain; strain lactobacillus; milk ... See more keywords