Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey bever...

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Detalles Bibliográficos
Publicado en:Korean J Food Sci Anim Resour
Main Authors: Cho, Young-Hee, Shin, Il-Seung, Hong, Sung-Moon, Kim, Cheol-Hyun
Formato: Artigo
Idioma:Inglês
Publicado: Korean Society for Food Science of Animal Resources 2015
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Article
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC4682513/
https://ncbi.nlm.nih.gov/pubmed/26761827
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.2.189
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