Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt

The present study investigated the effects of the commercial biopreservatives FRESHQ-11 (<i>Lactobacillus rhamnosus</i>), labeled as F, and HOLDBAC YM-B LYO 100 DCU (<i>Lactobacillus rhamnosus</i> and <i>Propionibacterium freudenreichii</i> subsp. <i>sherman...

書目詳細資料
發表在:	Fermentation
Main Authors:	Elói Duarte de Mélo, Pedro Ivo Soares e Silva, Suelma Ferreira do Oriente, Renata Duarte Almeida, Julia Morais Pessoa, Kepler Borges França, Thaísa Abrantes Souza de Gusmão, Rennan Pereira de Gusmão, Hugo M. Lisboa Oliveira, Amanda Priscila Silva Nascimento
格式:	Article
語言:	英语
出版:	MDPI AG 2024-11-01
主題:	lactic acid bacteria fermentation fungal contamination biopreservation
在線閱讀:	https://www.mdpi.com/2311-5637/10/11/585

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