Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Ice cream was prepared with exopolysaccharide (EPS)-producing Lactobacillus plantarum YW11 by direct inoculation (DI), addition of pre-fermented skim milk (FSM), or addition of the lyophilized powder of the YW11 strain (LP) into the ice cream mix. After 4 weeks of storage, viable counts of the YW11...

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Bibliographic Details
Main Authors: Zhang Jian, Zhao Wen, Guo Xialei, Guo Ting, Zheng Yi, Wang Yuetong, Hao Yijiang, Yang Zhennai
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2017-09-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
Lactobacillus plantarum
ice cream
exopolysaccharide
processing characteristic
viability
Online Access:http://www.degruyter.com/view/j/pjfns.2017.67.issue-3/pjfns-2017-0002/pjfns-2017-0002.xml?format=INT

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