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Microbial composition of sweetness-enhanced yoghurt during fermentation and storage

The reformulation of dairy products to contain less added sugar can contribute to reducing sugar consumption, thereby reducing the risk of non-communicable diseases. The objective of this study was to investigate the microbial ecology of reformulated yoghurt, which was produced using bi-enzymatic mo...

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Detalles Bibliográficos
Autores principales: Luzzi, Giuseppina, Brinks, Erik, Fritsche, Jan, Franz, Charles M. A. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7381539/
https://www.ncbi.nlm.nih.gov/pubmed/32710182
http://dx.doi.org/10.1186/s13568-020-01069-5