The Effect of Fermentation Time and Yogurt Bacteria on the Physicochemical, Microbiological and Antioxidant Properties of Probiotic Goat Yogurts
Abstract In this study, monocultures of L. casei, L. acidophilus, B. lactis and their combination with yogurt starter culture were used with goat yogurt. Yogurts containing only probiotic bacteria were observed for 12 hours of fermentation, and yogurts containing both probiotic bacteria and yogurt b...
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| Format: | Article |
| Language: | English |
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Academia Brasileira de Ciências
2022-02-01
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| Series: | Anais da Academia Brasileira de Ciências |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000501701&tlng=en |