A Sustainable Method: Production of the Fermented Rice Milk Yogurt by Using Three Efficient Lactic Acid Bacteria

Lactic acid bacteria (LAB) have long been used as starters in non-dairy cereal fermentation, as they aid in the production of products such as yoghurt and cheese. Broken rice milk is a plant-based milk alternative that is high in carbs and low in fat, providing excellent nutritional value to human u...

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Bibliographic Details

Published in:	Applied Sciences
Main Authors:	Wael N. Hozzein, Sameh M. Hisham, Dalal Hussien M. Alkhalifah
Format:	Article
Language:	English
Published:	MDPI AG 2023-01-01
Subjects:	rice milk fermentation lactic acid bacteria <i>Lactobacillus bulgaricus</i> growth kinetics
Online Access:	https://www.mdpi.com/2076-3417/13/2/907