Influence of Different Ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Yogurt

Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. The fermentation characteristics of LAB are an important factor affecting the physicochemical properties of yogurts. Here, different ratios of...

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Detalles Bibliográficos
Autores principales: Dan, Tong, Hu, Haimin, Tian, Jiale, He, Binbin, Tai, Jiahui, He, Yanyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10004190/
https://www.ncbi.nlm.nih.gov/pubmed/36903370
http://dx.doi.org/10.3390/molecules28052123

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10004190/
https://www.ncbi.nlm.nih.gov/pubmed/36903370
http://dx.doi.org/10.3390/molecules28052123

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