Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations.
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DOI: 10.1002/jsfa.12168
Abstract: BACKGROUND Four commercial starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (S1, S2, S3 and S4; S3 also contained Limosilactobacillus fermentum) were compared for fermentation, volatile flavor compounds, physicochemical parameters and microbiology, in… read more here.
Keywords: influence commercial; starter; starter culture; commercial starter ... See more keywords