Fermentation and Quality Characteristics of Yogurt Treated with Bifidobacterium longum

The fermentation and quality characteristics of yogurt were investigated according to the inoculation concentration of Bifidobacterium longum. The total sugar content of yogurt decreased as the fermentation time increased, and with an increased concentration of B. longum treatment the fermentation t...

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Detalles Bibliográficos
Autores principales: Son, Jang Keun, Jo, Yeon Jae, Jung, Yun Jo, Lee, Youn Ri, Lee, Junsoo, Jeong, Heon Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10420863/
https://www.ncbi.nlm.nih.gov/pubmed/37571428
http://dx.doi.org/10.3390/nu15153490

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10420863/
https://www.ncbi.nlm.nih.gov/pubmed/37571428
http://dx.doi.org/10.3390/nu15153490

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