ArticleInternational journal of food science2025
Assessment of the Applicability of Coconut and Skim Milk Powder as a Carrier for Lactic Acid Bacteria on Their Performance During Production of
Article in International journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The demand for dried starter cultures that are specific to indigenous fermented food products is increasing. In most cases, skim milk (SM) powder is used as a cryoprotectant for microbial cell protection during the preparation of starter cultures. However, the extent of cell protection during freeze-drying and the fermentation efficacy of dried cultures are dependent on the type of microbial strain and carrier media, hence the need to investigate the protective effects of alternative carrier media. This study evaluated the fermentation potential of lactic acid bacteria (LAB) preserved in coconut (CCN) powder and SM powder during
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