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The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality
The current study aimed to figure out the effect of using a combination of 2% inulin, and 2% Fructo-oligosaccharides (FOS) with Lactobacillus acidophilus and their bacteriocin on some yogurt properties such as coagulation time, extending the shelf life of set yogurt and its microbiological quality,...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9352778/ https://www.ncbi.nlm.nih.gov/pubmed/35927320 http://dx.doi.org/10.1038/s41598-022-17633-x |