Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing

Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing

The aim of the current study was to assess the efficacy of Na-alginate edible films as vehicles for delivering lactic acid bacteria (LAB) with functional properties to sliced cheeses, with or without high-pressure processing (HPP). A three-strain LAB cocktail (<i>Lactococcus lactis</i> Τ...

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Bibliographic Details
Main Authors: Olga S. Papadopoulou, Anthoula A. Argyri, Vasiliki C. Bikouli, Eleni Lambrinea, Nikos Chorianopoulos
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
cheese slices
functional LAB
high-pressure processing
active packaging
organic acids
RAPD-PCR
Online Access:https://www.mdpi.com/2304-8158/11/18/2855

Internet

https://www.mdpi.com/2304-8158/11/18/2855

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