Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage-Reference-Cited by-同舟云学术

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Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage

Published:2017-04 Issue:4 Volume:100 Page:2512-2525
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Li Changkun,Song Jihong,Kwok Lai-yu,Wang Jicheng,Dong Yan,Yu Haijing,Hou Qiangchuan,Zhang Heping,Chen Yongfu

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference44 articles.

1. Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics;Allgeyer;J. Dairy Sci.,2010

2. Folic acid fortified fat-free plain set yoghurt;Aryana;Int. Dairy Technol.,2003

3. In vitro screen of Lactobacillus plantarum as probiotic bacteria and their fermented characteristics in soymilk;Bao;Ann. Microbiol.,2012

4. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: In vitro characterization and performance in two model cheeses;Briggiler-Marcó;J. Dairy Sci.,2007

5. Influence of the combination of probiotic cultures during fermentation and storage of fermented milk;Casarotti;Food Res. Int.,2014

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