Fortification of <i>Acidophilus</i>-<i>bifidus</i>-<i>thermophilus</i> (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties

Fortification of <i>Acidophilus</i>-<i>bifidus</i>-<i>thermophilus</i> (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties

The improvement of milk dairy products’ quality and nutritional value during shelf-life storage is the ultimate goal of many studies worldwide. Therefore, in the present study, prospective beneficial effects of adding two different industrial yeasts, <i>Kluyveromyces lactis</i> and <i...

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Bibliographic Details
Main Authors: Fouad M. F. Elshaghabee, Ahmed A. Abd El-Maksoud, Sulaiman Ali Alharbi, Saleh Alfarraj, Mahmoud S. M. Mohamed
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Molecules
Subjects:
probiotics
bifidobacteria
viability
heat-treated yeasts as nutrient
antioxidant capacity
Online Access:https://www.mdpi.com/1420-3049/26/13/3876

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https://www.mdpi.com/1420-3049/26/13/3876

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