Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan

Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan

The growing popularity of probiotics has led to the generation of substantial by-products. Among these, cell-free supernatant is recognized for containing beneficial postbiotics. Here, we upcycled Lactobacillus casei-free supernatant (LFS) into cheese analogues using inulin (INU), locust bean gum (L...

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Bibliographic Details
Main Authors: You Young Lee, Eunghee Kim, Myeongsu Jo, Young Jin Choi
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry: X
Subjects:
Upcycled food
Vegan cheese analogue
Cell-free supernatant
Postbiotics
Inulin
Kappa-carrageenan
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524001639

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