7 authors, including: Serena Niro Università degli Studi del Molise 25

MATERIALS AND METHODS

Functional ingredients for Ricotta cheese-making

The probiotic strain Lactobacillus paracasei subsp. paracasei F19 was isolated by a pharmaceutical formulation (SIFFRA, Florence, Italy). The strain, revitalised in MRS agar (Oxoid, Unipath, Basingstoke, UK) at 37°C, was then preserved in the same medium at 4°C until its use. The inulin (Fibruline) was obtained from Cosucra s.a. (Fontenoy, Belgium).

The polymer, extracted from chicory roots, had a degree of polymerization from 2 to 50 and an average degree of polymerization of 9. The chestnut flour was obtained by milling white chestnut (Perrotta, Montella, Italy).