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- Felix da Silva, Denise; Junior, Nelson Nunes Tenório; Gomes, Raquel Guttierres; dos Santos Pozza, Magali Soares; Britten, Michel; Matumoto-Pintro, Paula Toshimi
- Journal of food science and technology 2017 v.54 no.6 pp. 1608-1615
- Streptococcus thermophilus, etc ; Bifidobacterium; Lactobacillus acidophilus; Lactobacillus delbrueckii subsp. bulgaricus; color; fermentation; flavor; gel strength; grapes; microbial growth; probiotics; rheological properties; taste; texture; yogurt; Show all 15 Subjects
- ... In this study, yogurt was supplemented with 1.5 and 3.0 g L⁻¹ of grape extract, inoculated culture containing Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium bb12 bifidum, fermented and stored at 4 °C. Acid production, microbial growth, gel strength, syneresis, rheological and sensory properties were studied. An increase in grape extract concentr ...
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