Enhanced microbial, functional and sensory properties of herbal yogurt fermented with Korean traditional plant extracts

Agriculture & Biology

• yogurt 79%
• plant extracts 69%
• functional properties 67%
• sensory properties 65%
• antioxidant activity 17%
• fermentation 17%
• water holding capacity 16%
• volatile compounds 16%
• Nelumbo nucifera 11%
• Diospyros kaki 11%
• Lactobacillus delbrueckii subsp. bulgaricus 10%
• Streptococcus thermophilus 9%
• starter cultures 8%
• acidification 8%
• leaves 7%
• storage time 7%
• phenolic compounds 6%
• flavor 6%
• ingredients 6%
• physical properties 6%
• texture 6%
• manufacturing 6%
• viability 6%

Medicine & Life Sciences

• Yogurt 100%
• Plant Extracts 85%
• Fermentation 25%
• Antioxidants 18%
• Nelumbo 13%
• Diospyros 13%
• Lactobacillus delbrueckii 12%
• Streptococcus thermophilus 12%
• Water 10%