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

Journal of Dairy Science

Volumn 100, Issue 4, 2017, Pages 2512-2525

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

^a Veterinary College of Inner Mongolia Agricultural University   (China)

Author keywords

adjunct culture; fermented milk; Lactobacillus plantarum; postfermentation storage

Indexed keywords

YOGHURT;

ANIMAL; CHEMISTRY; FERMENTATION; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; MILK; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; FERMENTATION; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; MILK; STREPTOCOCCUS THERMOPHILUS; YOGURT;

EID: 85012898834     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-11864     Document Type: Article

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