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A Comprehensive Study of the Impacts of Oat β-Glucan and Bacterial Curdlan on the Activity of Commercial Starter Culture in Yogurt
This study provides important information about the impacts of various levels of oat (OBG) and bacterial (curdlan) β-glucan and fat contents in milk on survivability and metabolism of yogurt starter cultures. The results show that addition of β-glucans in the concentration higher than 0.25% reduced...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699414/ https://www.ncbi.nlm.nih.gov/pubmed/33228132 http://dx.doi.org/10.3390/molecules25225411 |