Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage
| Autor: | Ahmad Salihin Baba, Amal Bakr Shori, Ashwag Jaman Al Zahrani, Anhar Albalawi, Ohoud Shami Al-sulbi |
|---|---|
| Rok vydání: | 2022 |
| Předmět: |
Streptococcus thermophilus
Antioxidant biology Chemistry medicine.medical_treatment food and beverages biology.organism_classification Applied Microbiology and Biotechnology Lactic acid chemistry.chemical_compound Starter Lactobacillus rhamnosus Lactobacillus medicine Food science Bacteria Food Science |
| Zdroj: | International Dairy Journal. 126:105267 |
| ISSN: | 0958-6946 |
| DOI: | 10.1016/j.idairyj.2021.105267 |
| Popis: | The effects of Lactobacillus rhamnosus (Lr), L. casei (Lc), or L. plantarum (Lp) in co-cultures with Streptococcus thermophilus (St) and L. delbrueckii subsp. lactis (Ll) were examined on post-acidification, the viability of lactic acid bacteria, and antioxidant activity in yoghurt (Y) during 0, 7, 14, and 21 days of storage at 4 °C. Sensory evaluation of yoghurt was run on the first day of storage. Lr enhanced the viability of St in yoghurt. Lr, Lc, or Lp enhanced the viability of Lactobacillus spp. in yoghurt. Lc-Y and Lp-Y (0 day) exhibited higher (p |
| Databáze: | OpenAIRE |
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