Functional Cheeses: Updates on Probiotic Preservation Methods

Functional Cheeses: Updates on Probiotic Preservation Methods

The consumption of natural products, especially those that promote some health benefit, has become a choice for consumers. Foods that improve health when ingested are called functional foods. Among them, the most consumed are probiotics, which are defined as microorganisms that, when administered in...

Bibliografiset tiedot
Päätekijät:	Hannah Caroline Santos Araujo, Mônica Silva de Jesus, Rafael Donizete Dutra Sandes, Maria Terezinha Santos Leite Neta, Narendra Narain
Aineistotyyppi:	Artikkeli
Kieli:	English
Julkaistu:	MDPI AG 2023-12-01
Sarja:	Fermentation
Aiheet:	cheese probiotic innovations functional foods
Linkit:	https://www.mdpi.com/2311-5637/10/1/8

Samankaltaisia teoksia

Probiotic Prato cheese consumption attenuates development of renal calculi in animal model of urolithiasis
Tekijä: Aline A. Martins, et al.
Julkaistu: (2018-10-01)

Biochemical changes of Iranian probiotic Lighvan cheese
Tekijä: Alireza SHAHAB LAVASANI
Julkaistu: (2018-04-01)

Utilization of microalgae in probiotic white brined cheese
Tekijä: Gizem Suna, et al.
Julkaistu: (2022-01-01)

Investigation of some probiotic properties of Lactobacillaceae strains isolated from traditional Tulum cheese in Turkey
Tekijä: Eda Kiliç Kanak, et al.
Julkaistu: (2023-01-01)

Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses
Tekijä: A. Ehsani, et al.
Julkaistu: (2018-05-01)

PRODUCING PROBIOTIC CHEESE FROM SHEEP MILK BY USING PROBIOTIC BACTERIA
Tekijä: Maha Yousif
Julkaistu: (2019-06-01)

Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses
Tekijä: Mohsen Zommara, et al.
Julkaistu: (2023-06-01)

Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese
Tekijä: Zahra Zareie, et al.
Julkaistu: (2023-03-01)

Lactobacillus with probiotic potential from homemade cheese in Azerbijan
Tekijä: Khudaverdi Ganbarov, et al.
Julkaistu: (2014-03-01)

Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus
Tekijä: Hamid Mukhtar, et al.
Julkaistu: (2020-09-01)

Evaluation of effects of Cuminum cyminum and Probiotic on Staphylococcus aureus in Feta Cheese
Tekijä: E Sadeghi, et al.
Julkaistu: (2010-05-01)

Production of fresh probiotic cheese with addition of transglutaminase
Tekijä: Vinka Radošević, et al.
Julkaistu: (2007-04-01)

Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow’s Whey
Tekijä: Arona Pires, et al.
Julkaistu: (2024-04-01)

Production optimization of probiotic soft cheese made from goat's and cow's milk
Tekijä: Ida Drgalić, et al.
Julkaistu: (2006-07-01)

The effect of probiotic cheese consumption on inflammatory and anti-inflammatory markers, disease severity, and symptoms in patients with rheumatoid arthritis: study protocol for a randomized, double-blind, placebo-controlled trial
Tekijä: Farzaneh Asoudeh, et al.
Julkaistu: (2022-02-01)

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Tekijä: Márcia C. Coelho, et al.
Julkaistu: (2022-07-01)

Cheese intake, probiotics and breast cancer: A Mendelian randomization analysis
Tekijä: Yiwei Jia, et al.
Julkaistu: (2024-08-01)

Salivary Streptococcus mutans and Lactobacilli levels following probiotic cheese consumption in adults: A double blind randomized clinical trial
Tekijä: Shiva Mortazavi, et al.
Julkaistu: (2012-01-01)

Effect of Storage Conditions on The Characteristics and Composition of Fresh Goat Cheese Containing Probiotics
Tekijä: Juni Sumarmono, et al.
Julkaistu: (2019-02-01)

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures
Tekijä: Deni Kostelac, et al.
Julkaistu: (2020-01-01)

Sensory Profile and Consumers’ Liking of Functional Ovine Cheese
Tekijä: Antonella Santillo, et al.
Julkaistu: (2015-11-01)

Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese
Tekijä: Maria Barbara Pisano, et al.
Julkaistu: (2020-10-01)

Isolation of a potentially probiotic Lactobacillus plantarum from Siahmezgi cheese and its characterization as a potentially probiotic
Tekijä: Hojjatolah Zamani
Julkaistu: (2016-03-01)

White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain
Tekijä: Stavros Plessas, et al.
Julkaistu: (2021-07-01)

Screening of Probiotic Activities of Lactobacilli Strains Isolated from Traditional Tibetan Qula, A Raw Yak Milk Cheese
Tekijä: Bei Zhang, et al.
Julkaistu: (2016-10-01)

Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging
Tekijä: Gülfem Ünal, et al.
Julkaistu: (2024-01-01)

Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese
Tekijä: Khalid A. Alsaleem, et al.
Julkaistu: (2023-11-01)

Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria
Tekijä: Miočinović Jelena, et al.
Julkaistu: (2014-01-01)

Probiotic in rennet paste can affect lipase activity of rennet and lipolysis in ovine cheese
Tekijä: Marzia Albenzio, et al.
Julkaistu: (2010-01-01)

French cheeses /
Tekijä: 199858 Masui, Kazuko, et al.
Julkaistu: (2005)

Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures of <i>Kluyveromyces lactis</i> and <i>Torulaspora delbrueckii</i>
Tekijä: Adriele do Amor Divino Silva, et al.
Julkaistu: (2025-01-01)

Nutritional, antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese
Tekijä: Dalia G. Kamel, et al.
Julkaistu: (2023-03-01)

Production of UF-soft cheese using probiotic bacteria and Aloe vera pulp as a good source of nutrients
Tekijä: Samah M. El-Sayed, et al.
Julkaistu: (2020-06-01)

Investigating the effect of pH, different concentrations of glutamate acid and salt on production in low-fat probiotic cheese
Tekijä: Sharmineh Sharafi, et al.
Julkaistu: (2021-06-01)

The effect of inulin addition on probiotic bacteria viability and volatile components in low fat probiotic Tulum cheese
Tekijä: Zehra Albay, et al.
Julkaistu: (2022-01-01)

The properties and acceptability of fresh cheese produced using the mixture probiotic culture
Tekijä: Rajka Božanić, et al.
Julkaistu: (2002-06-01)

Therapeutic Effects of Probiotic Minas Frescal Cheese on the Attenuation of Ulcerative Colitis in a Murine Model
Tekijä: Bárbara F. Cordeiro, et al.
Julkaistu: (2021-03-01)

Assessment of probiotic viability during Cheddar cheese manufacture and ripening using propidium monoazide-PCR quantification
Tekijä: Emilie eDesfossés-Foucault, et al.
Julkaistu: (2012-10-01)

Insights into characteristic metabolites and potential bioactive peptides profiles of fresh cheese fermented with three novel probiotics based metabolomics and peptidomics
Tekijä: Xin Zhang, et al.
Julkaistu: (2024-03-01)

Artisanal Cream Cheese Fermented with Kefir Grains
Tekijä: Denise Rossi Freitas, et al.
Julkaistu: (2024-08-01)