Cheese whey as a low-cost broth for exopolysaccharide production by Bifidobacterium animalis subsp. lactis BB12 and Lactobacillus acidophilus LA5: process optimization and effects of spray- and freeze-drying

Basobi Mukherjee; Thao M. Ho; Per E. J. Saris; Saber Amiri; Seyed Alireza Banihashemi; Masoud Aman Mohammadi; Mohammad Bagher Kamali Aghdam; Mehdi Zarei; Sami Hietala; Amin Yousefvand

doi:10.1016/j.fbio.2026.108937

Cheese whey as a low-cost broth for exopolysaccharide production by Bifidobacterium animalis subsp. lactis BB12 and Lactobacillus acidophilus LA5: process optimization and effects of spray- and freeze-drying

Basobi Mukherjee
, Thao M. Ho
, Per E. J. Saris
, Saber Amiri
, Seyed Alireza Banihashemi
, Masoud Aman Mohammadi
, Mohammad Bagher Kamali Aghdam
, Mehdi Zarei
, Sami Hietala
, Amin Yousefvand

Tutkimustuotos: Artikkelijulkaisu › Artikkeli › Tieteellinen › vertaisarvioitu

Alkuperäiskieli	englanti
Artikkeli	108937
Lehti	Food Bioscience
Vuosikerta	80
Sivumäärä	12
ISSN	2212-4292
DOI - pysyväislinkit	https://doi.org/10.1016/j.fbio.2026.108937
Tila	Julkaistu - kesäk. 2026
OKM-julkaisutyyppi	A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Tieteenalat

416 Elintarviketieteet

Pääsy asiakirjaan

10.1016/j.fbio.2026.108937

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Siteeraa tätä

Mukherjee, B., Ho, T. M., Saris, P. E. J., Amiri, S., Banihashemi, S. A., Mohammadi, M. A., Aghdam, M. B. K., Zarei, M., Hietala, S., & Yousefvand, A. (2026). Cheese whey as a low-cost broth for exopolysaccharide production by Bifidobacterium animalis subsp. lactis BB12 and Lactobacillus acidophilus LA5: process optimization and effects of spray- and freeze-drying. Food Bioscience, 80, Artikkeli 108937. https://doi.org/10.1016/j.fbio.2026.108937

@article{349d41ac311f4c53b37a30d75236098a,

title = "Cheese whey as a low-cost broth for exopolysaccharide production by Bifidobacterium animalis subsp. lactis BB12 and Lactobacillus acidophilus LA5: process optimization and effects of spray- and freeze-drying",

keywords = "Box-Behnken design, Drying process, EPS characterization, Fermentation optimization, Whey valorization, 416 Food Science",

author = "Basobi Mukherjee and Ho, \{Thao M.\} and Saris, \{Per E. J.\} and Saber Amiri and Banihashemi, \{Seyed Alireza\} and Mohammadi, \{Masoud Aman\} and Aghdam, \{Mohammad Bagher Kamali\} and Mehdi Zarei and Sami Hietala and Amin Yousefvand",

year = "2026",

month = jun,

doi = "10.1016/j.fbio.2026.108937",

language = "English",

volume = "80",

journal = "Food Bioscience",

issn = "2212-4292",

publisher = "Elsevier Ltd. ",

}

Mukherjee, B, Ho, TM , Saris, PEJ, Amiri, S, Banihashemi, SA, Mohammadi, MA, Aghdam, MBK, Zarei, M, Hietala, S & Yousefvand, A 2026, 'Cheese whey as a low-cost broth for exopolysaccharide production by Bifidobacterium animalis subsp. lactis BB12 and Lactobacillus acidophilus LA5: process optimization and effects of spray- and freeze-drying', Food Bioscience, Vuosikerta 80, 108937. https://doi.org/10.1016/j.fbio.2026.108937

Cheese whey as a low-cost broth for exopolysaccharide production by Bifidobacterium animalis subsp. lactis BB12 and Lactobacillus acidophilus LA5: process optimization and effects of spray- and freeze-drying. / Mukherjee, Basobi; Ho, Thao M.; Saris, Per E. J. et al.
julkaisussa: Food Bioscience, Vuosikerta 80, 108937, 06.2026.

Tutkimustuotos: Artikkelijulkaisu › Artikkeli › Tieteellinen › vertaisarvioitu

TY - JOUR

T1 - Cheese whey as a low-cost broth for exopolysaccharide production by Bifidobacterium animalis subsp. lactis BB12 and Lactobacillus acidophilus LA5

T2 - process optimization and effects of spray- and freeze-drying

AU - Mukherjee, Basobi

AU - Ho, Thao M.

AU - Saris, Per E. J.

AU - Amiri, Saber

AU - Banihashemi, Seyed Alireza

AU - Mohammadi, Masoud Aman

AU - Aghdam, Mohammad Bagher Kamali

AU - Zarei, Mehdi

AU - Hietala, Sami

AU - Yousefvand, Amin

PY - 2026/6

Y1 - 2026/6

KW - Box-Behnken design

KW - Drying process

KW - EPS characterization

KW - Fermentation optimization

KW - Whey valorization

KW - 416 Food Science

U2 - 10.1016/j.fbio.2026.108937

DO - 10.1016/j.fbio.2026.108937

M3 - Article

SN - 2212-4292

VL - 80

JO - Food Bioscience

JF - Food Bioscience

M1 - 108937

ER -