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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,...

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Detalles Bibliográficos
Autores principales:	Hussien, Heba, Abd-Rabou, Hagar S., Saad, Marwa A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2022
Materias:	Article
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

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