Effect of Different Storage Period on Lactic Acid Bacterias from Goji Yogurt and Goji Yogurt with Honey

Effect of Different Storage Period on Lactic Acid Bacterias from Goji Yogurt and Goji Yogurt with Honey

<p>Lactic acid bacterias (LAB: <em>Streptococcus thermophilus</em>-ST<em>, Lactobacillus bulgaricus-</em>LB) are well known in the food technology area for their ability to produce lactic acid (LA) from carbohydrates throught fermentation. In case of goji yogurt the int...

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Bibliographic Details
Main Authors: Ancuta M. Rotar, Cristina Semeniuc, Florina Bunghez, Mirela Jimborean, Carmen Pop
Format: Article
Language:English
Published: AcademicPres 2014-05-01
Series:Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Subjects:
goji yogurt, lactic acid bacterias, storage period, quality, fermented dairy products, optimal concentration
Online Access:http://journals.usamvcluj.ro/index.php/fst/article/view/10112

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http://journals.usamvcluj.ro/index.php/fst/article/view/10112

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