Physicochemical properties and survival assessment of potential probiotics in a novel dairy drink during storage

A novel fermented dairy drink utilizing microbial strains displaying potential probiotic attributes was formulated. The study constituted several experimental cohorts, including Lactiplantibacillus plantarum AB6‐25, isolated from a human stool sample; Lacticaseibacillus casei K2, sourced from a koum...

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Veröffentlicht in:	Food science & nutrition 2023-12, Vol.11 (12), p.7803-7815
Hauptverfasser:	Gedik, Oğuzhan, Karahan, Aynur Gül
Format:	Artikel
Sprache:	eng
Schlagworte:	Antibiotics Bacteria dairy drink Dairy products Dry matter Feces Fermentation fermented milk Fermented milk products Functional foods & nutraceuticals Glycerol Lactic acid Lactic acid bacteria Microbiota Microorganisms Milk Original Physicochemical properties Principal components analysis Probiotics Regression analysis Sensory properties Strains (organisms) Syneresis Yeast Yeasts Yogurt
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