Effect of Co-fermentation with Streptococcus salivarius subsp. thermophilus and Bifidobacterium animalis subsp. lactis on Improving the Quality of Fermented Milk by LIU Zhizhong, LIU Liwei, LIU Zhigang, CHEN Haili, CUI Hong, YANG Bo, ZHANG Jiaqi, WU Rigeng, YAO Kai

“…Changes in microrheological properties during the fermentation process were studied using multi-frequency diffusing wave spectroscopy, and changes in pH, titratable acidity (TA), viable bacterial count (VBC), exopolysaccharide (EPS) content, viscosity, water-holding capacity (WHC), texture properties, and sensory evaluation were examined as well. …”
Get full text