Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product

Nowadays, production of functional foods has become very essential. Inulin is one of the most functional hydrocolloid compounds used in such products. In the present study, the production of a synbiotic yogurt containing 1, 2.5, and 5% (w/v) inulin has been investigated. The yogurt was fermented wit...

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Veröffentlicht in:	BioMed research international 2021, Vol.2021, p.1-9
Hauptverfasser:	Falah, Fereshteh, Vasiee, Alireza, Yazdi, Farideh Tabatabaee, Behbahani, Behrooz Alizadeh
Format:	Artikel
Sprache:	eng
Schlagworte:	Antiinfectives and antibacterials Antioxidants Composition Dairy bacterial cultures Dairy products Fermentation Fermented food Functional foods Functional foods & nutraceuticals Gastric juice Health aspects Inulin Lactobacillus Lactobacillus brevis Materials Methods Microbiota Microorganisms Nitrogen Physical properties Physicochemical properties Physiochemistry Prebiotics Probiotics Production processes Proteins Sensory evaluation Sensory perception Sensory properties Viability Viscosity Yogurt
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