T. T. Wood

Studies on the Effectiveness of Wild and Commercialstrains of Lactic Acid Bacteria Starter Culture during Backsloping for Yoghurt Production

Z. Labbo, O. A. Onuh, A. C. Mbochi, M. A. Shanu, G. B. Olukotun, T. T. Wood & E. C. Okolie · Journal of Advances in Microbiology · 2021

Yogurt is one of the traditionally fermented dairy products which are usually prepared with lactic acid bacteria cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus. This starter culture could be prepared in addition to other bacteria as probiotics. Yoghur...