Citations (30)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
Katarzyna Szajnar, Agata Znamirowska & Piotr Kuźniar. (2020) Sensory and textural properties of fermented milk with viability of Lactobacillus rhamnosus and Bifidobacterium animalis ssp. lactis Bb-12 and increased calcium concentration. International Journal of Food Properties 23:1, pages 582-598.
Read now
Read now
Chen Chen, Shanshan Zhao, Guangfei Hao, Haiyan Yu, Huaixiang Tian & Guozhong Zhao. (2017) Role of lactic acid bacteria on the yogurt flavour: A review. International Journal of Food Properties 20:sup1, pages S316-S330.
Read now
Read now
Jin Yue, Yuanrong Zheng, Zhenmin Liu, Yun Deng, Yafang Jing, Yali Luo, Wenjuan Yu & Yanyun Zhao. (2015) Characterization of Volatile Compounds in Microfiltered Pasteurized Milk Using Solid-Phase Microextraction and GC×GC-TOFMS. International Journal of Food Properties 18:10, pages 2193-2212.
Read now
Read now
Articles from other publishers (27)
Mohamed Amine Gacem, Kamel Krantar, Sawsen Hadef & Badreddine Boudjemaa. 2024. Bacterial Secondary Metabolites. Bacterial Secondary Metabolites
107
122
.
Vaez Nemati, Fataneh Hashempour-baltork, Adel Mirza Alizadeh & Theodoros Varzakas. (2023) Production of traditional torba yogurt using lactic acid bacteria isolated from fermented vegetables: Microbiological, physicochemical and sensory properties. Journal of Agriculture and Food Research 14, pages 100850.
Crossref
Crossref
Priyanka Parhi, Keang Peng Song & Wee Sim Choo. (2023) Effect of prebiotic supplementation on the low-temperature storage stability and in vitro gastrointestinal tolerance of Bifidobacterium breve and Bifidobacterium longum in lactose and sucrose systems. Bioactive Carbohydrates and Dietary Fibre 30, pages 100369.
Crossref
Crossref
Yu Wang, Dongyao Li, Bimal Chitrakar, Xin Zhang, Na Zhang, Chang Liu, Yaxuan Li, Miaoshu Wang, Hongtao Tian & Chen Li. (2023) Copper inhibits postacidification of yogurt and affects its flavor: A study based on the Cop operon. Journal of Dairy Science 106:2, pages 897-911.
Crossref
Crossref
So-Young Yang & Ki-Sun Yoon. (2022) Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt. Foods 11:23, pages 3799.
Crossref
Crossref
Álvaro T. Lemos, Susana Casal, Francisco J. Barba, Yuthana Phimolsiripol, Ivonne Delgadillo & Jorge A. Saraiva. (2022) Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation. Food Chemistry 387, pages 132887.
Crossref
Crossref
Ricardo V. Duarte, Susana Casal, José A. Lopes da Silva, Ana Gomes, Ivonne Delgadillo & Jorge A. Saraiva. (2022) Nutritional, Physicochemical, and Endogenous Enzyme Assessment of Raw Milk Preserved under Hyperbaric Storage at Variable Room Temperature. ACS Food Science & Technology 2:6, pages 961-974.
Crossref
Crossref
Yaru Sun, Chuantao Peng, Jicheng Wang, Shuai Guo, ZhiHong Sun & Heping Zhang. (2022) Mesopic fermentation contributes more to the formation of important flavor compounds and increased growth of Lactobacillus casei Zhang than does high temperature during milk fermentation and storage. Journal of Dairy Science 105:6, pages 4857-4867.
Crossref
Crossref
Ricardo Gómez-García, Ana A. Vilas-Boas, Manuela Machado, Débora A. Campos, Cristóbal N. Aguilar, Ana R. Madureira & Manuela Pintado. (2022) Impact of simulated in vitro gastrointestinal digestion on bioactive compounds, bioactivity and cytotoxicity of melon (Cucumis melo L. inodorus) peel juice powder. Food Bioscience 47, pages 101726.
Crossref
Crossref
Chuantao Peng, Guoqiang Yao, Yaru Sun, Shuai Guo, Jicheng Wang, XueFeng Mu, Zhihong Sun & Heping Zhang. (2022) Comparative effects of the single and binary probiotics of Lacticaseibacillus casei Zhang and Bifidobacterium lactis V9 on the growth and metabolomic profiles in yogurts. Food Research International 152, pages 110603.
Crossref
Crossref
Georgia Papaioannou, Ioanna Kosma, Anastasia V. Badeka & Michael G. Kontominas. (2021) Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics. Foods 10:12, pages 3153.
Crossref
Crossref
Jicheng Wang, Wei Zhao, Shuai Guo, Yaru Sun, Kai Yao, Zhizhong Liu, Zhihong Sun, Lai-Yu Kwok & Chuantao Peng. (2021) Different growth behaviors and metabolomic profiles in yogurts induced by multistrain probiotics of Lactobacillus casei Zhang and Bifidobacterium lactis V9 under different fermentation temperatures. Journal of Dairy Science 104:10, pages 10528-10539.
Crossref
Crossref
İlkay Buran, Ceren Akal, Sebnem Ozturkoglu-Budak & Atila Yetisemiyen. (2021) Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide. LWT 148, pages 111591.
Crossref
Crossref
Jicheng Wang, Haotian Sun, Shuai Guo, Yaru Sun, Lai-Yu Kwok, Heping Zhang & Chuantao Peng. (2021) Comparison of the effects of single probiotic strains Lactobacillus casei Zhang and Bifidobacterium animalis ssp. lactis Probio-M8 and their combination on volatile and nonvolatile metabolomic profiles of yogurt. Journal of Dairy Science 104:7, pages 7509-7521.
Crossref
Crossref
Yaru Sun, Chuantao Peng, Jicheng Wang, Haotian Sun, Shuai Guo & Heping Zhang. (2021) Metabolic footprint analysis of volatile metabolites to discriminate between different key time points in the fermentation and storage of starter cultures and probiotic Lactobacillus casei Zhang milk. Journal of Dairy Science 104:3, pages 2553-2563.
Crossref
Crossref
Hamid POURBABA, Amir Ali ANVAR, Rezvan Pourahmad & Hamed AHARI. (2021) Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic. Food Science and Technology 41:1, pages 254-266.
Crossref
Crossref
Ángela Silva, Nuria Gonzalez, Ana Terrén, Antonio García, Juan Francisco Martinez-Blanch, Vanessa Illescas, Javier Morales, Marcos Maroto, Salvador Genovés, Daniel Ramón, Patricia Martorell & Empar Chenoll. (2020) An Infant Milk Formula Supplemented with Heat-Treated Probiotic Bifidobacterium animalis subsp. lactis CECT 8145, Reduces Fat Deposition in C. elegans and Augments Acetate and Lactate in a Fermented Infant Slurry. Foods 9:5, pages 652.
Crossref
Crossref
Li Zhang, Si Mi, Ruobing Liu, Yaxin Sang & Xianghong Wang. (2020) Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques. Molecules 25:5, pages 1129.
Crossref
Crossref
Duygu NALBANT & Yonca YÜCEER. (2020) İNEK VE KEÇİ SÜTÜ KULLANILARAK ÜRETİLEN PROBİYOTİK FERMENTE SÜT ÜRÜNLERİNİN KARAKTERİSTİK ÖZELLİKLERİCHARACTERISTIC PROPERTIES OF PROBIOTIC FERMENTED DAIRY PRODUCTS MADE BY USING COW AND GOAT MILK. Gıda 45:2, pages 315-328.
Crossref
Crossref
Anna Mituniewicz–Małek, Dorota Zielińska & Małgorzata Ziarno. (2019) Probiotic monocultures in fermented goat milk beverages – sensory quality of final product. International Journal of Dairy Technology 72:2, pages 240-247.
Crossref
Crossref
Shuang Yan, Bo Yang, Catherine Stanton, Reynolds Paul Ross, Jianxin Zhao, Hao Zhang & Wei Chen. (2019)
Ropy exopolysaccharide-producing
Bifidobacterium longum
YS108R as a starter culture for fermented milk
. International Journal of Food Science & Technology 54:1, pages 240-248.
Crossref
Crossref
A. Mituniewicz-Małek, M. Ziarno, I. Dmytrów & J. Balejko. (2017) Short communication: Effect of the addition of Bifidobacterium monocultures on the physical, chemical, and sensory characteristics of fermented goat milk. Journal of Dairy Science 100:9, pages 6972-6979.
Crossref
Crossref
Aline L.D. Batista, Ramon Silva, Leandro P. Cappato, Caroline N. Almada, Rita K.A. Garcia, Marcia C. Silva, Renata S.L. Raices, Daniel B. Arellano, Anderson S. Sant'Ana, Carlos A. Conte Junior, Monica Q. Freitas & Adriano G. Cruz. (2015) Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses. Food Research International 77, pages 627-635.
Crossref
Crossref
Sarn Settachaimongkon, M. J. Robert Nout, Elsa C. Antunes Fernandes, Toon C.M. van Hooijdonk, Marcel H. Zwietering, Eddy J. Smid & Hein J.F. van Valenberg. (2014) The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt. International Dairy Journal 38:1, pages 1-10.
Crossref
Crossref
Dorota Zaręba, Małgorzata Ziarno, Iwona Ścibisz & Jakub Gawron. (2014) The importance of volatile compound profile in the assessment of fermentation conducted by Lactobacillus casei DN-114 001. International Dairy Journal 35:1, pages 11-14.
Crossref
Crossref
D.D. Pan, Z. Wu, T. Peng, X.Q. Zeng & H. Li. (2014) Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism. Journal of Dairy Science 97:2, pages 624-631.
Crossref
Crossref
A.G. Cruz, W.F. Castro, J.A.F. Faria, H.M.A. Bolini, R.M.S. Celeghini, R.S.L. Raices, C.A.F. Oliveira, M.Q. Freitas, C.A. Conte Júnior & E.T. Mársico. (2013) Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage. Food Research International 51:2, pages 723-728.
Crossref
Crossref