Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum
Lactobacillus plantarum is a functional probiotic and could be used in yogurt fermentation to improve the function and flavor. However, L. plantarum has relatively poor acid resistance, and cell viability gradually decreases as pH decreases during yogurt fermentation. Therefore, exploring suitable s...
| Published in: | Frontiers in Sustainable Food Systems |
|---|---|
| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2024-07-01
|
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2024.1432631/full |