Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk

This study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in cheese whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat...

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Detalles Bibliográficos
Autores principales: Sadighbathi, Sepideh, Amiri, Saber, Saris, Per E. J., Yousefvand, Amin
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/PMC10569472/
https://www.ncbi.nlm.nih.gov/pubmed/37840711
http://dx.doi.org/10.3389/fmicb.2023.1276268

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10569472/
https://www.ncbi.nlm.nih.gov/pubmed/37840711
http://dx.doi.org/10.3389/fmicb.2023.1276268

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