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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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Autor principal: LIU Zhizhong, LIU Liwei, LIU Zhigang, CHEN Haili, CUI Hong, YANG Bo, ZHANG Jiaqi, WU Rigeng, YAO Kai
Formato: Artigo
Idioma:Inglês
Publicado em: China Food Publishing Company 2025-01-01
coleção:Shipin Kexue
Assuntos:
streptococcus salivarius subsp. thermophilus; bifidobacterium animalis subsp. lactis; probiotic fermented milk; quality improvement
Acesso em linha:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-011.pdf
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