Publication | Open Access

Preparation of low galactose yogurt using cultures of Gal+ Streptococcus thermophilus in combination with Lactobacillus delbrueckii ssp. bulgaricus

ProbioticFood FermentationIn Vitro FermentationLactobacillus Delbrueckii SspLactic Acid BacteriaBiotechnologyGal+ Streptococcus ThermophilusFood MicrobiologyMicrobiologyFood ProcessingLow Galactose YogurtFood TechnologyHealth Sciences