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Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
Based on 10 papers
Based on 5 papers
Based on 5 papers
Based on 3 papers
Based on 2 papers
Based on 2 papers
Staphylococcus aureus and Salmonella → absent → for both yogurt types
“Staphylococcus aureus and Salmonella were absent for both yogurt types.”
yeast and moulds → detected and increased → with storage time up to day 10 and thereafter decreased for both yogurt types
“Yeast and moulds were detected and increased with storage time up to day 10 and thereafter decreased for both yogurt types.”
coliforms and fecal coliforms → detected → only in cow yogurt and then disappeared after day 5 of storage
“Coliforms and fecal coliforms were only detected in cow yogurt and then disappeared after day 5 of storage.”
Lactobacillus spp. and Streptococcus spp. → were the main fermentative organisms → in both yogurt types
“Lactobacillus spp. and Streptococcus spp. were the main fermentative organisms in both yogurt types.”
yogurt → free from → coliform bacteria
“In addition, the results indicated that coliform bacteria were not found during the storage time.”
bacterial isolates → were inoculated into → plain, 0% fat Greek yogurt (pH 4.35 to 4.65)
“Before testing, isolates were inoculated into plain, 0% fat Greek yogurt (pH 4.35 to 4.65), followed by a 12-h hold period at 4 ± 1°C.”
coliforms, Enterobacteriaceae, and gram-negative bacteria → survived → in the low pH environment of Greek yogurt
“The goal of this study was to (1) provide information on the survival of a diverse set of bacterial hygiene indicators in the low pH environment of Greek yogurt”
Greek yogurt → fermented with → probiotic LAB
“Overall, the population of enterohaemorrhagic Escherichia coli (EHEC) was more effectively reduced in Greek yogurt fermented with probiotic LAB than in commercial Greek yogurt during storage at 4, 10, and 25 °C.”
fermenting yogurt with ZFM55 → significantly altered → beta diversity of the gut microbiota
“The results showed that fermenting yogurt with ZFM55 significantly altered the beta diversity of the gut microbiota.”
“Soybean–camel milk yogurt had 2-folds higher TPC on day 0 and 7 (149.59 ± 1.8 and 111.44 ± 2.8 μgGAE/ml respectively) than plain-camel milk yogurt (60.04 ± 0.01 and 55.22 ± 0.01 μgGAE/ml respectively).”
soybean → increases → total phenolic content in camel milk yogurt
“For this reason, these 3 strains were incorporated into yogurt, orange juice, and 2 juice-milk beverages to evaluate the effect of the food matrix on the resistance of these strains to simulated gastrointestinal tract conditions.”
lactic acid bacteria (LAB) strains → were incorporated into → yogurt, orange juice, and juice-milk beverages
“Inoculation level of L. rhamnosus and yogurt cultures had no significant effect on CLA content and texture, but affected acidity and the volatile flavor profile of the fermented milk products.”
Lactobacillus rhamnosus and yogurt cultures → affects → acidity and volatile flavor profile
“the mean overall quality score of probiotic yogurt was significantly ( P < 0.05) higher than one of the conventional products.”
probiotic yogurt → has higher → overall quality score
“The probiotic samples showed significantly less distinctive syneresis, higher smoothness and were more homogenous than the convent”
probiotic yogurt → has higher → smoothness