Exploring the Presence of Cannabinoids in Hemp-Infused Fermented Milk Drinks: An Analysis of Pre- and Post-Fermentation Levels.

Yoghurts are the most popular fermented dairy products. Consumer attention is directed towards products containing inputs that enrich the product with bioactive substances. The growing interest in the L.

Effect of Pullulan on Physicochemical, Microbiological, and Sensory Quality of Yogurts.

Background: Pullulan can partially or completely replace starch or fat, thanks to which it can be used for the production of dietetic food. It allows you to maintain the desired consistency, and increases the viscosity of the product.

Objective: Therefore, an attempt was made to produce yogurts with pullulan addition and determine the effect of its presence on the number of LAB, pH change, titratable acidity, and sensory quality of yogurts during storage at 4°C for 28 days.

Effect of Magnesium Acetate on the Antimold Activity of Lactobacillus.

The antimold activity of lactic acid bacteria (LAB) is used in food biopreservation. The aim of this study was to evaluate the effect of magnesium acetate added to de Man Rogosa Sharpe (MRS) medium on the antimold activity of three LAB strains ( Lactobacillus plantarum , Lactobacillus brevis , and Lactobacillus fermentum ) against molds contaminating food ( Aspergillus oryzae , Aspergillus niger , Penicillium chrysogenum , Fusarium avenaceum , and Rhizopus arrhizus ) and their ability to produce organic acids (acetic acid, lactic acid, and phenyllactic acid). The antimold activity of LAB strains was evaluated using the overlay method, and the concentration of the organic acids was determined with the gas chromatography technique.