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

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...

Full description

Bibliographic Details
Main Authors: Xuefang Zhao, Qi Liang
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
<i>Lactobacillus plantarum MC5</i>
exopolysaccharide (EPS)
yogurt
rheological properties
antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/11/11/1660

Similar Items

Similar Items