Investigating the effect of addition of probiotic microorganisms (bacteria or yeast) to yoghurt on the viability and volatile aromatic profiles
Alaa Kareem Niamah, Dhia F. Al‐Fekaiki, Shayma Thyab Gddoa Al‐Sahlany, Deepak Kumar Verma, Ami R. Patel, Smıta Sıngh
Topics & Concepts
StarterFood scienceProbioticStreptococcus thermophilusAromaChemistryLactobacillus reuteriLactobacillusFermentation starterLactobacillus acidophilusBifidobacterium bifidumFlavorYeastBifidobacteriumBifidobacterium breveFermentationBacteriaLactic acidBiologyBiochemistryGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality