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Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by <i>Weissella cibaria</i> G232 with Traditional Starters

To improve the quality and functional properties of yogurts, a multi-starters co-fermentation system was used during yogurt preparation. In this work, <i>Weissella cibaria</i> G232 (added at 0%, 3%, 5%, and 7%) was involved as a co-fermenter with a traditional starter (<i>Lactobacillus delbrueckii</...

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Principais autores: Qian Huang, Haixiao Ye, Yangyang Yang, Chenglin Zhu, Junni Tang
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-05-01
coleção:Foods
Assuntos:
<i>Weissella cibaria</i>
co-fermentation
yogurt
antioxidant
aromatic profile
Acesso em linha:https://www.mdpi.com/2304-8158/14/9/1607
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