Considerable knowledge has been accumulated on the lactic acid bacteria (LAB) that affect
the aroma and flavour of yogurt. This review focuses on the role of LAB in the production of …

Background. The progress in the analytical methods in food science and technology brought
about a novel and modern approach concerning human health and food quality and safety …

Microorganisms grow in concert, both in natural communities and in artificial or synthetic co-
cultures. Positive interactions between associated microbes are paramount to achieve …

Fermentation is one of the most effective methods of food preservation. Since ancient times,
food has been fermented using lactic acid bacteria (LAB). Fermented milk is a very intricate …

Lactic acid bacteria (LAB) are ubiquitous and integral members of the heterogeneous class
of bacteria employed for fermented food and dairy applications such as yoghurt products …

Abstract 46 Streptococcus thermophilus strains, isolated from commercial starters cultures,
were studied. The aroma of the fermented milk by these strains was evaluated by …

Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-
aerophilic microorganisms widely explored as starter cultures food industry to enhance the …

Jujube has become a popular food because of its abundant nutritional elements, but its main
consumption in dried form exhibits challenging industrial processing. In current study, the …

This study aimed to evaluate the influence of 9 Lactobacillusplantarum with broad-spectrum
antibacterial activity on fermented milk, including changes to the fermentation characteristics …

Purpose Yoghurt is most popular and more acceptable throughout the world because of its
general positive image among consumers because of its diverse nutritional and therapeutic …