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Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture |
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| Authors: | Antonia Terpou Loulouda Bosnea Maria Kanellaki Stavros Plessas Argyro Bekatorou Eugenia Bezirtzoglou Athanasios A. Koutinas |
| Affiliation: | 1. Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Dept. of Chemistry, Univ. of Patras, Patras, Greece;2. Hellenic Agricultural Organization DEMETER, Dairy Research Inst., Katsikas, Ioannina, Greece;3. Dept. of Food Science and Technology, Faculty of Agricultural Development, Democritus Univ. of Thrace, Orestiada, Greece |
| Abstract: | |
| Keywords: | immobilization Lactobacillus paracasei K5 probiotics volatiles white brined cheese |