Viability of Lactobacillus acidophilus in whole goat milk yogurt during fermentation and storage stages: a predictive modeling study-Reference-Cited by-同舟云学术

Viability of Lactobacillus acidophilus in whole goat milk yogurt during fermentation and storage stages: a predictive modeling study

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MENEZES Marcos Ubiratam Filgueira Oliveira¹^ORCID,BEVILAQUA Gabriel Cicalese²^ORCID,XIMENES Graciliane Nobre da Cruz³^ORCID,ANDRADE Samara Alvachian Cardoso³^ORCID,KASNOWSKI Maria Carmela⁴^ORCID,BARBOSA Neila Mello dos Santos Cortez³^ORCID

Affiliation:

1. Universidade Federal Rural de Pernambuco, Brasil

2. Universidade Estadual de Campinas, Brasil

3. Universidade Federal de Pernambuco, Brasil

4. Universidade Federal Fluminense, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101230&tlng=en

Reference36 articles.

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3. Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure;Costa M. P.;Journal of Dairy Science,2014

4. Volatile flavor compounds profile and fermentation characteristics of milk fermented by Lactobacillus delbrueckii subsp. bulgaricus;Dan T.;Frontiers in Microbiology,2019

5. The impact of supplementing goats’ milk with quinoa extract on some properties of yoghurt;El‐Shafei S. M. S.;International Journal of Dairy Technology,2020

Cited by 2 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. Investigation of Functional Properties and Bacterial Viability of Probiotic Yogurt Produced with Lactobacillus acidophilus LA-5 in Long-term (12 Weeks) Storage;Van Veterinary Journal;2023-03-19

2. Antagonist action of Lactobacillus acidophilus against pathogenic strains in goat milk yogurt;Journal of Food Science and Technology;2022-11-22