Viability of selected strains of probiotic Lactobacillus spp. and sensory evaluation of concentrated yogurt (labneh) made from cow, camel, and cashew milk

Autor: Ohoud Shami AL-SULBI, Amal Bakr SHORI

Publikováno v: Food Science and Technology, Volume: 42, Article number: e113321, Published: 14 MAR 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The aim of this study is to investigate the effects of concentrated yogurt (labneh; L) made from cow (Co), camel (Ca), and cashew (Ew) milk (M) and their mixture (100% and 50%) using three strains of probiotic Lactobacillus spp. as starter culture (S

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbb064c9124be99a8960d88e9a26827e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100929&lng=en&tlng=en

Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp

Autor: Ashwag Jaman Al-zahrani, Ghadi Slman Aljohani, Ohoud Shami Al-sulbi, Amal Bakr Shori, Ahmad Salihin Baba

Publikováno v: LWT. 153:112482

The present study investigated the effects of three strains of probiotic Lactobacillus spp. such as Lactobacillus rhamnosus (Lr), Lactobacillus casei (Lc), or Lactobacillus plantarum (Lp) in co-cultures with Streptococcus thermophilus (St) and Lactob

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::556d096e62fcdc69c6c97c07a9763e1b
https://doi.org/10.1016/j.lwt.2021.112482