Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage
The effect of whey protein hydrolysate (WPH) addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stir...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Index Copernicus International S.A.
2017-11-01
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| Series: | Postępy Higieny i Medycyny Doświadczalnej |
| Subjects: | |
| Online Access: | http://phmd.pl/gicid/01.3001.0010.5866 |