Effects of Bacillus coagulans GBI-30, 6086 as an adjunct starter culture on the production of yogurt-Reference-Cited by-同舟云学术

Effects of Bacillus coagulans GBI-30, 6086 as an adjunct starter culture on the production of yogurt

Published:2022-10 Issue: Volume:160 Page:111398
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cao Jiang,Yu Zhiming,Zhang Qingsong,Yu Leilei,Zhao Jianxin,Zhang Hao,Chen Wei,Zhai Qixiao

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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2. Development of a semi-dynamic in vitro model and its testing using probiotic Bacillus coagulans GBI-30, 6086 in orange juice and yogurt;Almada-Érix;Journal of Microbiological Methods,2021

3. Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products;Ao;Journal of Dairy Science,2012

4. High-level acetaldehyde production in Lactococcus lactis by metabolic engineering;Bongers;Applied and Environmental Microbiology,2005

5. Probiotic characteristics of Bacillus coagulans and associated implications for human health and diseases;Cao;Journal of Functional Foods,2020

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