Correction: Influence of co-cultures of and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing (L.) Skeels pulp.

[This corrects the article DOI: 10.1039/C9RA08311A.].

Influence of co-cultures of s and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing (L.) Skeels pulp.

This study investigated the influence of probiotic lactobacilli in co-culture with on composition, physicochemical parameters, microbial viability, sensory acceptability, antioxidant capacity and protein profile of lactose-free fermented dairy beverages with added whey, β-galactosidase and jambolan ( (L.) Skeels) pulp. Three beverages (T1, T2 and T3) were prepared with TA-40 as starter culture.

Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.

The potential for reusability of whey is of concern due to its substantial nutritional value and, second, in view of the need to reduce environmental impact. The use of goat whey powder in the production of a fermented dairy beverage using a Lactobacillus casei culture as adjunct shows a good prospect of a food product with hypotensive activity. This study investigated the microbial viability, proteolysis and angiotensin-converting enzyme (ACE) inhibitory activity of a fermented dairy beverage produced with goat whey powder and a probiotic culture of L.