![]() ![]() coagulans-70 showed the highest count in yogurt at the end of the manufacturing period. Compared with the other tested strains, B. coagulans-100) were randomly selected from each subphylotype of the phylogenetic tree as adjunct starter cultures. Phylogenetic analysis categorized 30 strains into 4 different subphylotypes, including subtype I (11 isolates), subtype II (7 isolates), subtype III (11 isolates), and subtype IV (1 isolate). ![]() coagulans strains were isolated from vegetable samples from 11 provinces or autonomous regions in China, and their pan-genomic and phylogenetic characteristics were analyzed. Therefore, identifying a strain that can be used as an adjunct starter culture for yogurt production would have commercial value. Bacillus coagulans has been widely studied for its probiotic properties. ![]()
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