Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties

The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, Lactobacillus delbrueckii subsp. bulgaricus KZM 2-11-3 and Lactiplantibacillus plantarum KC 5-12,...

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Detalles Bibliográficos
Autores principales: Hoxha, Ramize, Evstatieva, Yana, Nikolova, Dilyana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340389/
https://www.ncbi.nlm.nih.gov/pubmed/37444290
http://dx.doi.org/10.3390/foods12132552

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340389/
https://www.ncbi.nlm.nih.gov/pubmed/37444290
http://dx.doi.org/10.3390/foods12132552

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