A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation

The purpose of this study was to evaluate the survival rates and fermentation performance of three freeze-dried lactic acid bacterial cultures previously isolated from Ghanaian traditional fermented milk. LAB cultures, i.e., <i>Lactobacillus delbrueckii</i>, <i>Lactococcus lactis&l...

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Bibliographic Details

Published in:	Foods
Main Authors:	Iddrisu Ibrahim, Joseph Atia Ayariga, Junhuan Xu, Robertson K. Boakai, Olufemi S. Ajayi, James Owusu-Kwarteng
Format:	Article
Language:	English
Published:	MDPI AG 2023-03-01
Subjects:	lactic acid bacteria freeze-drying yogurt starter culture fermentation skimmed milk cassava flour
Online Access:	https://www.mdpi.com/2304-8158/12/6/1207