A. Mardiyaningsih

Preliminary evaluation of oyster mushroom-supplemented yoghurt fermented with Lactobacillaceae strains: Lactic acid bacteria viability and inhibitory effect on Escherichia coli

Members of the Lactobacillaceae family are well-established as beneficial microorganisms with significant functional value in the food and pharmaceutical industries. To ensure optimal health benefits, maintaining probiotic viability in the intestinal environment is crucial, a process that can be supported by prebiotic...