The Research Column

by Heinz Meissner

Click on any of the publications below to read more about the specific topic:

  • Discipline: probiotics; Keywords: fermentation, flavour, human health, starter culture, propionibacteria.

    Researchers F.Y. Ekinci and M. Gurel thought so and tested the concept in their research published in the paper: Effect of using propionic acid bacteria as an adjunct culture in yogurt production. The paper was published in The Journal of Dairy Science, Volume 91, pages 892-899.