Analysis of cofermentation characteristics of <i>Lactobacillus bulgaricus</i> and <i>Streptococcus thermophilus</i> based on microrheology-Reference-Cited by-同舟云学术

Analysis of cofermentation characteristics of Lactobacillus bulgaricus and Streptococcus thermophilus based on microrheology

Published:2022-12 Issue:3-4 Volume:1 Page:233-240
ISSN:2770-2081
Container-title:Food Bioengineering
language:en
Short-container-title:Food Bioengineering

Author:

Yang Shujuan¹²³^ORCID,Li Weicheng¹²³^ORCID,Bai Mei¹²³^ORCID,Wang Jicheng¹²³^ORCID,Sun Zhihong¹²³^ORCID

Affiliation:

1. Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education Inner Mongolia Agricultural University Hohhot People's Republic of China

2. Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs Inner Mongolia Agricultural University Hohhot People's Republic of China

3. Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering Inner Mongolia Agricultural University Hohhot People's Republic of China

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fbe2.12033

Reference24 articles.

1. Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt

2. Effect of Sugar Esters on the Textural Properties of Nonfat Low Calorie Yogurt

3. Effect of 2 types of resistant starches on the quality of yogurt

4. Effects of proteases on microrheological characteristics of soymilk gel;He L.;Food Science,2016

5. Jiale T.(2021). Study on the screening and fermentation characteristics of yogurt starters with different compound proportions [Master's degree thesis Inner Mongolia Agricultural University].

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermentation characteristics of Lactobacillus delbrueckii subsp. bulgaricus T50 and Streptococcus thermophilus S10 complex starter: Enhancing fermentation performance, metabolic interaction, and storage stability;LWT;2024-09

2. The interaction between Lactobacillus delbrueckii ssp. bulgaricus M58 and Streptococcus thermophilus S10 can enhanced texture and flavor profile of fermented milk: Insights from metabolomics analysis;Journal of Dairy Science;2024-08

3. Proliferation of probiotics and antioxidant effects of functional oligosaccharides added in fermented dairy product;International Journal of Dairy Technology;2024-06-12

4. Detection of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in Inactivated Fermented Milk Using Fluorescence Quantitative Loop-Mediated Isothermal Amplification;Journal of Food Quality;2024-03-18

5. Fermentation Characteristics of Fermented Milk with Streptococcus thermophilus CICC 6063 and Lactobacillus helveticus CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage;Molecules;2024-03-12