ArticleFoods (Basel, Switzerland)2022
Novel Probiotic/Bacterial Cellulose Biocatalyst for the Development of Functional Dairy Beverage.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
10 citing papers in PubMed, 20 citations in OpenAlex.
- Biological Activities of Lactic Acid Bacteria Isolated from Chinese Traditional Cheese and the Application in Antioxidant Foods.Microorganisms · 2025Article
- Novel Probiotic Candidates in Artisanal Feta-Type Kefalonian Cheese: Unveiling a Still-Undisclosed Biodiversity.Probiotics and antimicrobial proteins · 2025Article
- Bioconversion of Date Waste into Bacterial Nanocellulose by a New IsolateFoods (Basel, Switzerland) · 2025Article
- Cultivation to consumption: strengthening bacterial safety in plant-based nutraceuticals.Frontiers in microbiology · 2025Review
- Review
- Examining the Effect of Freezing Temperatures on the Survival Rate of Micro-Encapsulated ProbioticMicroorganisms · 2024Article
- Enhancing D-lactic acid production from non-detoxified corn stover hydrolysate via innovative F127-IEA hydrogel-mediated immobilization ofFrontiers in microbiology · 2024Article
- Prebiotic Cellulose-Pullulan Matrix as a "Vehicle" for Probiotic Biofilm Delivery to the Host Large Intestine.Polymers · 2023Article
- Low acyl gellan gum immobilized Lactobacillus bulgaricus T15 produce D-lactic acid from non-detoxified corn stover hydrolysate.Biotechnology for biofuels and bioproducts · 2023Article
- Nanobacterial Cellulose from Kombucha Fermentation as a Potential Protective Carrier ofPolymers · 2023Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
The development of innovative functional products with potential health benefits, under the concept of bio-economy, is flourishing. This study undertook an evaluation of non-dairy lactobacilli Lactiplantibacillus pentosus B329 and Lactiplantibacillus plantarum 820 as “ready to use” starter cultures. Lactic acid bacteria (LAB) cultures were evaluated for their fermentation efficiency, before and after freeze-drying, using cheese whey (CW) as a fermentation substrate and subsequent immobilization on bacteria cellulose (BC) to produce a novel biocatalyst. The biocatalyst was applied in functional sour milk production and compared with free cells via the assessment of physicochemical and microbiological properties and sensory evaluation. Evidently, LAB strains exhibited high fermentative activity before and after freeze-drying. Results of a 5-month storage stability test showed that viability was 19% enhanced by immobilization on BC, supporting the concept of “ready to use” cultures for the production of fermented beverages. Likewise, sour milk produced by the BC biocatalyst presented higher organoleptic scores, compared to the free cells case, whereas immobilization on BC enhanced probiotic viability during post-fermentation storage (4 °C, 28 days). The obtained high viability (>107 log cfu/g) demonstrated the efficacy of the proposed bioprocess for the production of functional/probiotic-rich beverages. Ultimately, this work presents a consolidated scheme that includes the advantages and the cooperative effect of probiotic LAB strains combined with a functional biopolymer (BC) towards the formulation of novel functional products that coincide with the pillars of food systems sustainability.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.