The growth of 24 strains of lactic acid starter bacteria (Streptococcus thermophilus,
Lactobacillus delbrueckii subsp. bulgaricus and Lactococcus lactis) and 24 strains of …

Penelitian ini bertujuan untuk menganalisis total bakteri asam laktat (BAL), pH, keasaman,
citarasa, dan kesukaan pada yogurt drink dengan penambahan ekstrak buah belimbing …

The quality properties of probiotic yogurt samples made with banana marmalade (BM),
which can be a probiotic product, were examined. Yogurt samples were produced from cow …

Five yogurt batches were prepared with banana puree and sugar combinations and ABT‐2
(Streptococcus salivarius ssp. thermophilus, Lactobaccilus acidophilus and Bifidobacterium …

Yogurt (prepared from buffalo's milk) samples treated with anise volatile oil and its oleoresin
(ethanol) at varying concentrations (0.1–1.0 g/L) were stored up to 20 days at 4±1C. The …

This study was performed to determine the viability of Lactobacillus acidophilus and
Bifidobacterium bifidum in yogurt made with strawberry marmalade (SM) and to examine the …

Yoghurt samples treated with T eucrium polium essential oil (EO; 40, 60 and 80 ppm) and L
actobacillus casei (108–109 cfu/mL) were stored up to 28 days at 4C. The physicochemical …

Antioxidant rich fruit yoghurt was developed utilizing seabuckthorn fruit syrup using yoghurt
culture. The resultant product had higher content of fat, protein, carbohydrate and …

Soursops (Annona muricata L.) are highly aromatic fruits with white juicy flesh and are native
to tropical North and South America. The ripe fruits are highly perishable, as they become …

Stirred yoghurts with different fruit homogenates (papaya, kiwi, pineapple and kaki and
control (without additive) were prepared and stored up to 14 days at 5±1 C. Sugar and fruit …