Post-Oxidative Activity of Streptococcus thermophilus and Lactobacillus acidophilus Strains: Developing a Starter Culture for Fermented Baked Dairy Bio-Drink Ryazhenka
Fermented dairy products have a wide range of beneficial effects. As a result, their commercial popularity keeps growing worldwide. Recent years have witnessed a rise in the production of fermented dairy products with prolonged shelf life and probiotic properties. Excessive acidification during storage caused by the on...