ArticleProbiotics and antimicrobial proteins2018
Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties.
Article in Probiotics and antimicrobial proteins, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
15 citing papers in PubMed.
- In Vitro Gastrointestinal Stability and Functional Evaluation of Yogurt Fortified With Paraprobiotics and Postbiotics.Food science & nutrition · 2026Article
- Comparison of Physicochemical, Microbiological, and Sensory Properties of Yogurt Made From Cow, Goat, Sheep, and Buffalo Milk with and Without Probiotic Cultures.Food science & nutrition · 2026Article
- Natural Bioactive Compounds Enriched Functional Yogurt: Impact on the Probiotic Bacteria and Its Potential Health Benefits.Probiotics and antimicrobial proteins · 2026Review
- Probiotic Viability and Bioactive Properties of Buffalo Yoghurt Produced Using High Cholesterol-Assimilating Probiotic Strains.Veterinary medicine and science · 2025Article
- Article
- Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (Food science & nutrition · 2024Article
- The effect ofFrontiers in nutrition · 2024Article
- Review
- Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review.Molecules (Basel, Switzerland) · 2023Review
- The effect of additionFrontiers in nutrition · 2023Article
- Metataxonomic analysis of microbiota from Pakistani dromedary camelids milk and characterization of a newly isolated Lactobacillus fermentum strain with probiotic and bio-yogurt starter traits.Folia microbiologica · 2021Article
- Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase.Frontiers in nutrition · 2021Article
- Preparation and Functional Properties of Synbiotic Yogurt Fermented withBioMed research international · 2021Article
- Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurt.Heliyon · 2019Article
- Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with variousHeliyon · 2018Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study was performed to determine the viability of Lactobacillus acidophilus and Bifidobacterium bifidum in yogurt made with strawberry marmalade (SM) and to examine the quality properties of probiotic yogurt. Acidity, pH, bacterial counts and sensory analysis of the yogurt samples were investigated on days 1, 3, 5, 7, 10 and 14 during storage at 4 °C. The survival rate of L. acidophilus was greater than that of B. bifidum. The viability of L. acidophilus decreased during the storage period, but B. bifidum numbers remained stable during the storage period. The highest L. acidophilus count (7.20 log cfu/g) was found in L. acidophilus + B. bifidum SM yogurt on day 1. The highest B. bifidum count (6.13 log cfu/g) was detected in yogurt containing L. acidophilus + B. bifidum SM yogurt on day 7. Yeast and mould counts of all yogurts increased during the storage period. Coliform bacteria and Staphylococcus aureus were not detected in the yogurt samples. The highest overall acceptance sensory score was observed in yogurts containing L. acidophilus. Considering the sensory and probiotic characteristics of all yogurt samples, this study suggested that strawberry yogurt with a suitable 5-7 day storage period can be produced with single L. acidophilus addition or single B. bifidum addition.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.