Effect of Co-fermentation with Streptococcus salivarius subsp. thermophilus and Bifidobacterium animalis subsp. lactis on Improving the Quality of Fermented Milk

Effect of Co-fermentation with Streptococcus salivarius subsp. thermophilus and Bifidobacterium animalis subsp. lactis on Improving the Quality of Fermented Milk

This study evaluated the effect of co-fermentation using Streptococcus salivarius subsp. thermophilus CZ-03 and Bifidobacterium animalis subsp. lactis LGG-08 on the quality of fermented milk. Changes in microrheological properties during the fermentation process were studied using multi-frequency di...

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Bibliographic Details
Main Author: LIU Zhizhong, LIU Liwei, LIU Zhigang, CHEN Haili, CUI Hong, YANG Bo, ZHANG Jiaqi, WU Rigeng, YAO Kai
Format: Article
Language:English
Published: China Food Publishing Company 2025-01-01
Series:Shipin Kexue
Subjects:
streptococcus salivarius subsp. thermophilus; bifidobacterium animalis subsp. lactis; probiotic fermented milk; quality improvement
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-011.pdf
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https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-011.pdf

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