Soybean peptides promote yoghurt fermentation and quality.

CONCLUSIONS: In our study, the addition of soybean peptides (0.2%) can be effective both in maintaining the viable bacterial count and yoghurt quality.
PMID: 32419046 [PubMed - as supplied by publisher]

Source: Biotechnology Letters - May 16, 2020 Category: Biotechnology Authors: Hu Y, Li Y, Liu X Tags: Biotechnol Lett Source Type: research