Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast <i>Saccharomyces boulardii</i> CNCM I-745 in Combination with Inulin

Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast <i>Saccharomyces boulardii</i> CNCM I-745 in Combination with Inulin

Fermentation of available sugars in milk by yogurt starter culture initially and later by <i>Saccharomyces boulardii</i> (Probiotic yeast) improves the bioavailability of nutrients and produces bioactive substances and volatile compounds that enhance consumer acceptability. The combinati...

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Bibliographic Details
Main Authors: Abid Sarwar, Sam Al-Dalali, Tariq Aziz, Zhennai Yang, Jalal Ud Din, Ayaz Ali Khan, Zubaida Daudzai, Quratulain Syed, Rubina Nelofer, Nazif Ullah Qazi, Zhang Jian, Anas S. Dablool
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Journal of Fungi
Subjects:
antioxidant
volatiles
synbiotic
<i>Saccharomyces boulardii</i>
inulin
Online Access:https://www.mdpi.com/2309-608X/8/7/713

Internet

https://www.mdpi.com/2309-608X/8/7/713

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