ArticleFood science & nutrition2022
Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Screening, Physiological Characterization, Genomic Analysis and Optimization by Conjugated Linoleic Acid Bioconversion of TwoFoods (Basel, Switzerland) · 2026Article
- Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Evaluation of Different Lactic Acid Bacteria as Starter Cultures for Nono-A West African Fermented Dairy Product.Foods (Basel, Switzerland) · 2024Article
- Metagenomic Insights into the Taxonomic and Functional Features of Traditional Fermented Milk Products from Russia.Microorganisms · 2023Article
- Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt.Food science & nutrition · 2022Article
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Authors and funding
7 authors.
Funding
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Abstract
Lactic acid bacteria (LAB) play a crucial role in the development of the taste, texture, and aroma of traditional fermented milk products. Five LABs from Kazakh traditionally prepared dairy products showed continuous subculture stability, as well as proper acidification and coagulation ability. They were identified as
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