Quality and storage characteristics of yogurt containing Lacobacillus sakei ALI033 and cinnamon ethanol extract

BACKGROUND: This study was conducted to examine the quality and storage characteristics of yogurt containing antifungal-active lactic acid bacteria (ALH, Lacobacillus sakei ALI033) isolated from kimchi and cinnamon ethanol extract. The starter was used for culture inoculation (1.0 % commercial start...

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Detalles Bibliográficos
Autores principales: Choi, Yu Jin, Jin, Hee Yeon, Yang, Hee Sun, Lee, Sang Cheon, Huh, Chang Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4843202/
https://www.ncbi.nlm.nih.gov/pubmed/27114826
http://dx.doi.org/10.1186/s40781-016-0098-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4843202/
https://www.ncbi.nlm.nih.gov/pubmed/27114826
http://dx.doi.org/10.1186/s40781-016-0098-0

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