Effects of Spirulina platensis Addition on Growth of Lactobacillus plantarum Dad 13 and Streptococcus thermophilus Dad 11 in Fermented Milk and Physicochemical Characteristics of the Product

Effects of Spirulina platensis Addition on Growth of Lactobacillus plantarum Dad 13 and Streptococcus thermophilus Dad 11 in Fermented Milk and Physicochemical Characteristics of the Product

Background and Objective: Spirulina platensis includes excellent bioactive compounds, which provide health-promoting effects. However, use of Spirulina platensis in foods includes limitations due to its unpleasant flavor and taste for some people. Fermented milk products include typical taste and fl...

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Bibliographic Details
Main Authors: Luwidharto, Joshua Christmas Natanael, Rahayu, Endang S., Suroto, Dian Anggraini, Wikandari, Rachma, Ulfah, Ardhika, Utami, Tyas
Format: Article
Language:English
Published: National Nutrition and Food Technology Research Institute 2022
Subjects:
Agricultural Land Management
Food technology
Online Access:https://repository.ugm.ac.id/284372/1/Luwidharto_TP.PDF

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