Best possible combinations of viable probiotics in yoghurt medium: Antagonistic effect between lactic acid starter and probiotic bacteria used for yogurt culture
by Nazia Anjum
This academic study explores viable probiotic combinations in yoghurt medium and examines antagonistic effects between lactic acid starter cultures and probiotic bacteria used in yogurt culture. It offers a focused resource for readers interested in food microbiology, probiotic research, and cultured dairy products.
About This Book
This work examines combinations of viable probiotics in a yoghurt medium.
It focuses on the antagonistic effect between lactic acid starter bacteria and probiotic bacteria used for yogurt culture.
The subject connects yogurt production with the study of bacterial interactions and probiotic viability.
It is suited to readers exploring food microbiology, cultured dairy products, and probiotic research.
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