Preliminary Study on the Application of Protease-Producing <i>Lactiplantibacillus plantarum</i> in Yogurt Fermentation

Starter culture significantly influences the texture and flavor of yogurt, making the selection of appropriate fermentation strains a key focus in yogurt starter research. In this study, protease-producing <i>Lactiplantibacillus plantarum</i> NH-24, identified in prior experiments, was c...

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Bibliographic Details
Published in:Fermentation
Main Authors: Jing Huang, Jiao Chen, Xiaohui Li
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Subjects:
<i>Lactiplantibacillus plantarum</i>
starter culture
mixed yogurt
yogurt flavor
Online Access:https://www.mdpi.com/2311-5637/11/4/215

Internet

https://www.mdpi.com/2311-5637/11/4/215

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