Optimization of Fermentation and Sensory Quality of Mango Yogurt Using Various Sucrose Concentration Fermented by Lacticaseibaciluus paracasei Strain Shirota
Irda Sayuti,
Darmawati Darmawati,
Jumari Jumari
et al.
Abstract:This research explores the optimization of mango yogurt production, leveraging mango as the primary fermentation ingredient and Lacticaseibacillus paracasei strain Shirota (LcS) as the probiotic inoculum. Traditional yogurt, typically derived from animal milk, faces competition from plant-based alternatives. The research objective is to investigate the impact of inoculum ratios and sucrose concentrations on LcS density and sensory attributes, with a focus on the Substrate to Inoculum Ratio (S/I) as a critical … Show more
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