A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation

The purpose of this study was to evaluate the survival rates and fermentation performance of three freeze-dried lactic acid bacterial cultures previously isolated from Ghanaian traditional fermented milk. LAB cultures, i.e., Lactobacillus delbrueckii, Lactococcus lactis and Leuconostoc mesenteroides...

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Detalles Bibliográficos
Autores principales: Ibrahim, Iddrisu, Ayariga, Joseph Atia, Xu, Junhuan, Boakai, Robertson K., Ajayi, Olufemi S., Owusu-Kwarteng, James
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048412/
https://www.ncbi.nlm.nih.gov/pubmed/36981134
http://dx.doi.org/10.3390/foods12061207

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048412/
https://www.ncbi.nlm.nih.gov/pubmed/36981134
http://dx.doi.org/10.3390/foods12061207

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