Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt

Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt

The present study investigated the effects of the commercial biopreservatives FRESHQ-11 (<i>Lactobacillus rhamnosus</i>), labeled as F, and HOLDBAC YM-B LYO 100 DCU (<i>Lactobacillus rhamnosus</i> and <i>Propionibacterium freudenreichii</i> subsp. <i>sherman...

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Main Authors: Elói Duarte de Mélo, Pedro Ivo Soares e Silva, Suelma Ferreira do Oriente, Renata Duarte Almeida, Julia Morais Pessoa, Kepler Borges França, Thaísa Abrantes Souza de Gusmão, Rennan Pereira de Gusmão, Hugo M. Lisboa Oliveira, Amanda Priscila Silva Nascimento
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Fermentation
Subjects:
lactic acid bacteria
fermentation
fungal contamination
biopreservation
Online Access:https://www.mdpi.com/2311-5637/10/11/585
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