A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation

A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation

The purpose of this study was to evaluate the survival rates and fermentation performance of three freeze-dried lactic acid bacterial cultures previously isolated from Ghanaian traditional fermented milk. LAB cultures, i.e., <i>Lactobacillus delbrueckii</i>, <i>Lactococcus lactis&l...

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Bibliographic Details
Main Authors: Iddrisu Ibrahim, Joseph Atia Ayariga, Junhuan Xu, Robertson K. Boakai, Olufemi S. Ajayi, James Owusu-Kwarteng
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
lactic acid bacteria
freeze-drying
yogurt starter culture
fermentation
skimmed milk
cassava flour
Online Access:https://www.mdpi.com/2304-8158/12/6/1207

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