Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties

Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties

The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> KZM 2-11-3 and...

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Bibliographic Details
Main Authors:	Ramize Hoxha, Yana Evstatieva, Dilyana Nikolova
Format:	Article
Language:	English
Published:	MDPI AG 2023-06-01
Series:	Foods
Subjects:	yogurt fermentation probiotic strains <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> <i>Lactiplantibacillus plantarum</i>
Online Access:	https://www.mdpi.com/2304-8158/12/13/2552

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