<i>Lacticaseibacillus</i> <i>paracasei</i> KC39 Immobilized on Prebiotic Wheat Bran to Manufacture Functional Soft White Cheese
In the current study, probiotic <i>Lacticaseibacillus</i> <i>paracasei</i> KC39 was immobilized on wheat bran as a carrier. The immobilized synbiotic biocatalyst was freeze-dried and used as an adjunct during the production of functional soft white cheese. Free freeze-dried &...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-09-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/10/496 |
| Summary: | In the current study, probiotic <i>Lacticaseibacillus</i> <i>paracasei</i> KC39 was immobilized on wheat bran as a carrier. The immobilized synbiotic biocatalyst was freeze-dried and used as an adjunct during the production of functional soft white cheese. Free freeze-dried <i>Lc. paracasei</i> cells as an adjunct and a control cheese with a commercial starter were used for comparison. In addition to a fiber content of 1.12%, the functional cheese made using the synbiotic biocatalyst showed higher cell viabilities in the gastric and intestinal phases as well as an enhanced microstructure and favorable sensory characteristics. The presented immobilization method could be applied to the production of soft cheese and other functional food products for the stabilized delivery of both probiotics and dietary fibers. |
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| ISSN: | 2311-5637 |