EPS-Producing <i>Lactobacillus</i> <i>plantarum</i> <i>MC5</i> as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage
This study evaluated the effects of probiotic <i>Lactobacillus plantarum</i> <i>MC5</i> on the quality, antioxidant activity, and storage stability of yogurt, to determine its possible application as a starter in milk fermentation. Four groups of yogurt were made with differe...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/11/1660 |