Characterisation of <i>Lactobacillus plantarum</i> of Dairy-Product Origin for Probiotic Chèvre Cheese Production

Characterisation of <i>Lactobacillus plantarum</i> of Dairy-Product Origin for Probiotic Chèvre Cheese Production

Probiotics are increasingly used as functional food ingredients. The objectives of this study were to isolate and characterise probiotic bacteria from dairy and fermented foods and to use a selected strain for the production of probiotic chèvre cheese. Tolerance to acid (pH 2.0) and bile salt (0.4%...

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Bibliographic Details
Main Authors: Achirawit Ngamsomchat, Thida Kaewkod, Maytiya Konkit, Yingmanee Tragoolpua, Sakunnee Bovonsombut, Thararat Chitov
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Foods
Subjects:
probiotic
functional food
lactic acid bacteria
dairy
fermented food
goat cheese
Online Access:https://www.mdpi.com/2304-8158/11/7/934

Internet

https://www.mdpi.com/2304-8158/11/7/934

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