Pre-Treatment of Starter Cultures with Mild Pulsed Electric Fields Influences the Characteristics of Set Yogurt

Pre-Treatment of Starter Cultures with Mild Pulsed Electric Fields Influences the Characteristics of Set Yogurt

The aim of this study was to investigate the effect of pulsed electric field (PEF) pre-treatment of a dairy starter culture of <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> LB186 and <i>Streptococcus thermophilus</i> ST504 on the fermentation and final...

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Bibliographic Details
Main Authors:	Corinna Stühmeier-Niehe, Luca Lass, Miriam Brocksieper, Panagiotis Chanos, Christian Hertel
Format:	Article
Language:	English
Published:	MDPI AG 2023-01-01
Series:	Foods
Subjects:	pulsed electric field fermentation oxidative stress starter culture
Online Access:	https://www.mdpi.com/2304-8158/12/3/442

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