ArticleProbiotics and antimicrobial proteins2026
Development and Techno-functional Characterization of Beyaz Cheese Fortified with Walnut (Juglans regia L.) Leaf Powder and Lactobacillus acidophilus LA-5.
Article in Probiotics and antimicrobial proteins, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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Who cites it
2 citing papers in PubMed.
- Biological and Technological Characteristics of Milk-Fermented with Probiotic Lactobacillus acidophilus La-5 and Viable/Inactivated Saccharomyces boulardii 002Y018 Cultures.Probiotics and antimicrobial proteins · 2026Article
- Phytochemical Composition and Antioxidant Activity of Traditional Plant Extracts with Biocidal Effects and Soil-Enhancing Potential.Antioxidants (Basel, Switzerland) · 2025Article
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Authors and funding
2 authors.
Funding
Abstract
This study aimed to produce a new functional Beyaz cheese variety with the addition of different ratios (0.5% and 1%) of walnut leaf powder (WLP) and probiotic bacteria (Lactobacillus acidophilus LA-5.). The probiotic shelf-life and techno-functional properties of Beyaz cheeses were investigated at 30-day intervals during ripening in brine (120 days at + 4 °C). The highest acidity, ash, salt, Fe, Cu, Mn, a*, b*, H°, and C* values were found in the WLP-supplemented cheeses compared with those in the control without probiotic (C) and probiotic control (PC) cheeses (p < 0.01). The count of L. acidophilus LA-5 in probiotic cheeses decreased to less than 10
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