Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage

• Main Authors: Shori, Amal Bakr, Albalawi, Anhar, Al Zahrani, Ashwag Jaman, Al-sulbi, Ohoud Shami, Baba, Ahmad Salihin
• Format: Article
• Published: Elsevier Sci Ltd 2022
• Subjects: T Technology (General); TP Chemical technology; TX Home economics
• Online Access: http://eprints.um.edu.my/33690/

The effects of Lactobacillus rhamnosus (Lr), Lactobacillus casei (Lc), or Lactobacillus plantarum (Lp) in cocultures with Streptococcus thermophilus (St) and Lactobacillus delbrueckii subsp. lactis (Ll) were examined on post-acidification, the viability of lactic acid bacteria, and antioxidant activ...