![]() acidophilus ATCC20552, which gave high viability (8.9 Log CFU/mL), specific growth rate (0.181, and 0.203 h −1) and doubling time (3.83 and 3.41 h), respectively. This study indicated that the fermentation of broken rice milk for 8 h by Lactiplantibacillus plantarum ATCC 14917 and milk yoghurt cultures were more favorable than by Lc. ![]() The current study intends to use Lactobacillus strains to ferment broken rice milk and produce financial yoghurt products, as well as to assess the growth, physicochemical properties alteration, sensory characteristics, and cytotoxicity of final products. These bacteria also have a cytotoxicity activity against cancer cells. Lactic acid bacteria (LAB) contribute to the fermentation of non-dairy cereal products such as rice milk and produce economic products like yoghurt and cheese. ![]()
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