The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus

A variety of foods fermented with lactic acid bacteria (LAB) serve as dietary staples in many countries. The incorporation of health-promoting probiotics into fermented milk products can have profound effects on human health. Considering the health benefits of Yakult, the current study was undertake...

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Detalles Bibliográficos
Autores principales: Shabbir, Iqra, Al-Asmari, Fahad, Saima, Hafiza, Nadeem, Muhammad Tahir, Ambreen, Saadia, Kasankala, Ladislaus Manaku, Khalid, Muhammad Zubair, Rahim, Muhammad Abdul, Özogul, Fatih, Bartkiene, Elena, Rocha, João Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10608993/
https://www.ncbi.nlm.nih.gov/pubmed/37894180
http://dx.doi.org/10.3390/microorganisms11102523

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10608993/
https://www.ncbi.nlm.nih.gov/pubmed/37894180
http://dx.doi.org/10.3390/microorganisms11102523

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