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...

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Bibliographic Details
Published in:	Frontiers in Sustainable Food Systems
Main Authors:	Ao-Xin Chen, Fan-Bing Meng, Jia-Jia Li, Xiao-Chun Chen, Yun-Cheng Li, Li-Shi Jiang
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2024-07-01
Subjects:	quinoa protein hydrolysates antioxidant activity Lactobacillus plantarum yogurt quality promotion
Online Access:	https://www.frontiersin.org/articles/10.3389/fsufs.2024.1432631/full

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