Preliminary Study on the Application of Protease-Producing <i>Lactiplantibacillus plantarum</i> in Yogurt Fermentation

Starter culture significantly influences the texture and flavor of yogurt, making the selection of appropriate fermentation strains a key focus in yogurt starter research. In this study, protease-producing <i>Lactiplantibacillus plantarum</i> NH-24, identified in prior experiments, was combined with...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Jing Huang, Jiao Chen, Xiaohui Li
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2025-04-01
Schriftenreihe:	Fermentation
Schlagworte:	<i>Lactiplantibacillus plantarum</i> starter culture mixed yogurt yogurt flavor
Online-Zugang:	https://www.mdpi.com/2311-5637/11/4/215
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