Functional Component Production Capabilities in Milk Fermentation of Some Featured Lactic Acid Bacteria Species for Use in Different Food Processes

Functional Component Production Capabilities in Milk Fermentation of Some Featured Lactic Acid Bacteria Species for Use in Different Food Processes

This study examines the fermentation performance of featured bacteria (<i>Lactobacillus acidophilus</i>-ATCC-4356, <i>Lactobacillus helveticus</i>-ATCC-15009, <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i>-ATCC-11842, <i>Lacticaseibaci...

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Bibliographic Details
Main Authors: Tuğba Kök Taş, Fatma Ecemnur Duran, Nilgün Özdemir, Ebru Çubuk Demiralay
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Fermentation
Subjects:
<i>Lactobacillus acidophilus</i>
<i>Lacticaseibacillus casei</i>
<i>Lactobacillus helveticus</i>
<i>Bifidobacterium bifidum</i>
fat-soluble vitamins
rheology
Online Access:https://www.mdpi.com/2311-5637/11/4/165
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