Microbiological, Physicochemical, and Antioxidant Properties of Plain Yogurt and Soy Yogurt

Autor:	Sung-Mee Lim
Rok vydání:	2013
Předmět:	Lactobacillus casei Antioxidant biology Chemistry DPPH medicine.medical_treatment food and beverages Cold storage Titratable acid biology.organism_classification Microbiology Lactic acid chemistry.chemical_compound Soy yogurt medicine Fermentation Food science
Zdroj:	The Korean Journal of Microbiology. 49:403-414
ISSN:	0440-2413
DOI:	10.7845/kjm.2013.3074
Popis:	This study evaluated the physicochemical and microbiological characteristics and antioxidant properties of yogurt samples fermented with lactic acid bacteria (LAB) obtained from pickled cabbage. API 50 CHL systems and 16S rRNA nucleotide sequence analyses revealed that the isolates were Lactobacillus casei PC05 and L. acidophilus PC16. Cell counts, titratable acidity, and viscosity of the yogurt samples fermented with L. acidophilus PC16 were significantly higher than those of the samples fermented with L. casei PC05 (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a1e5dcef59273c64c0f7776f9f684273 https://doi.org/10.7845/kjm.2013.3074 Zobrazit plný text záznamu