Production of traditional torba yogurt using lactic acid bacteria isolated from fermented vegetables: Microbiological, physicochemical and sensory properties

The current study aimed to isolate LAB strains naturally present in a traditional fermented vegetable called “Torshi”, identify potential probiotics to develop a functional probiotic yogurt, and evaluate the technical, microbiological, physicochemical, and consumer preferences of yogurt. Seven strai...

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Bibliographic Details

Published in:	Journal of Agriculture and Food Research
Main Authors:	Vaez Nemati, Fataneh Hashempour-baltork, Adel Mirza Alizadeh, Theodoros Varzakas
Format:	Article
Language:	English
Published:	Elsevier 2023-12-01
Subjects:	Fermented vegetable Torshi Lactic acid bacteria Probiotic Yogurt Antibiotics
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666154323003575