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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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2024-06-01
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| Colecção: | Food Chemistry: X |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2590157524001639 |
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