Characterization of yogurt prepared with kombucha starter culture as inoculum

Mahsa Makvandi; Vajiheh Fadaei; Kianoush Khosravi-Darani

Volume 4, Issue 4 , December 2021, , Pages 21-27

       In recent years, there is a growing demand for healthy and safe food. In this regard, kombucha products have promising future due to their contents of bioactive compounds that exhibit health-promoting properties. Kombucha yogurt is a novel product with unique quality characteristics. ...  Read More

The survival of probiotic Bifidobacterium bifidum and Lactobacillus acidophilus in synbiotic yogurt enriched with Agave tequilana aqueous extract

Melika Farzaneh; Vajiheh Fadaei-Noghani; Hassan Gandomi

Volume 4, Issue 1 , March 2021, , Pages 38-41

  In this study the effect of incorporation of aqueous extract of Agave tequilana (AEAT) on viability of Bifidobacterium bifidum and Lactobacillus acidophilus was investigated. No reduction of cell viability was seen in any treatment groups of L. acidophilus during the storage time. A statistically significant ...  Read More