Co-fermented milk beverage has better stability and contains more health-promoting amino acid metabolites than single-strain-fermented milk beverage over one-month storage
Shuai Guo, Yaru Sun, Ting Wu, Lai‐Yu Kwok, Zhihong Sun, Jicheng Wang, Heping Zhang
Topics & Concepts
Food scienceFermentationChemistryTitratable acidStarterLactobacillus paracaseiProbioticMalic acidAcetoinLactic acidLactobacillusBacteriaCitric acidBiologyGeneticsProbiotics and Fermented FoodsGut microbiota and healthBiochemical Analysis and Sensing Techniques