Low-sugar yogurt making by the co-cultivation of Lactobacillus plantarum WCFS1 with yogurt starter cultures

Journal of Dairy Science

Volumn 103, Issue 4, 2020, Pages 3045-3054

  Zhang, S S ^a   Xu, Z S ^b   Qin, L H ^a   Kong, J ^a  

^a SHANDONG UNIVERSITY   (China)

^b QILU UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Lactobacillus plantarum; Leloir pathway; low sugar yogurt; traditional starter

Indexed keywords

CARBOHYDRATE; GALACTOSE; GLUCOSE; LACTOSE; YOGHURT;

CARBOHYDRATE METABOLISM; FERMENTATION; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; METABOLISM; STREPTOCOCCUS THERMOPHILUS;

CARBOHYDRATE METABOLISM; FERMENTATION; GALACTOSE; GLUCOSE; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; LACTOSE; STREPTOCOCCUS THERMOPHILUS; SUGARS; YOGURT;

EID: 85079208735     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2019-17347     Document Type: Article

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