The Effect of L. plantarum SN13T addition on pH, titratable acidity and total lactic acid bacteria in skim milk starters

This study aimed to investigate whether adding Lactobacillus plantarum SN13T to skim milk starters affected the pH, Titratable Acidity, and total lactic acid bacteria (LAB) counts. In this study, the concentrations of L. plantarum SN13T were increased by A (3%), B (4%), C (5%), and D (6%). The stati...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2024-05, Vol.1341 (1), p.12029
Hauptverfasser:	Melia, S, Aritonang, SN, Juliyarsi, I, Setiawan, RD, Supadil, D
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity and starter Bacteria fermented milk Lactic acid Lactic acid bacteria Milk pH effects probiotics Skim milk Starters Statistical analysis
Online-Zugang:	Volltext
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