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/
• Institution: Universiti Malaya

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...