Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures

INTRODUCTION: This study aimed to assess the feasibility of utilizing commercially available dairy starter cultures to produce yogurt-type fermented soy beverages and evaluate the fundamental properties of the resulting products. METHODS: Sixteen different starter cultures commonly used in the dairy...

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Detalles Bibliográficos
Autores principales: Ziarno, Małgorzata, Zaręba, Dorota, Ścibisz, Iwona, Kozłowska, Mariola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10485619/
https://www.ncbi.nlm.nih.gov/pubmed/37692397
http://dx.doi.org/10.3389/fmicb.2023.1230025

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10485619/
https://www.ncbi.nlm.nih.gov/pubmed/37692397
http://dx.doi.org/10.3389/fmicb.2023.1230025

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