Evaluation of vitamin B9 and B12 production, and physicochemical and organoleptical properties in synbiotic cheese

Evaluation of vitamin B9 and B12 production, and physicochemical and organoleptical properties in synbiotic cheese

The objective of this study was to evaluate folic acid and cobalamin production in synbiotic cheese containing Lactobacillus salvarius , Lactococcus lactis , and inulin. Also the physicochemical (pH, fat and protein content), microbiological (viability of Lactobacillus strains), textural, and sensor...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Biomass conversion and biorefinery 2023-08, Vol.13 (12), p.10877-10883
Hauptverfasser: Arasteh, Homeira Rahbar, Ataee, Maryam, Sharifan, Anousheh
Format: Artikel
Sprache:eng
Schlagworte:
Acids
Biotechnology
Cheese
Energy
Folic acid
Inulin
Luminosity
Original Article
Proteins
Renewable and Green Energy
Taste
Texture
Viability
Vitamin B
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The objective of this study was to evaluate folic acid and cobalamin production in synbiotic cheese containing Lactobacillus salvarius , Lactococcus lactis , and inulin. Also the physicochemical (pH, fat and protein content), microbiological (viability of Lactobacillus strains), textural, and sensory properties of samples during 28 days of refrigerated storage were investigated. According to the results, the synbiotic cheese samples had lower fat and higher pH and protein content compared to the control cheese ( p  
ISSN:2190-6815
2190-6823
DOI:10.1007/s13399-021-01876-1