id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ffhd-1347	Danielyan, Lusine; Hovhannisyan, Hrachya; Baghdasaryan, Lusine; Barseghyan, Andranik	New generation of functional yogurts fermented with probiotic lactic acid bacteria isolated from human milk	2024		.htm	text/html	685	25	31	New generation of functional yogurts fermented with probiotic lactic acid bacteria isolated from human milk | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 14 No. 4 (2024): April 2024 / Research Articles New generation of functional yogurts fermented with probiotic lactic acid bacteria isolated from human milk Authors Lusine Danielyan Hrachya Hovhannisyan Lusine Baghdasaryan Andranik Barseghyan DOI: https://doi.org/10.31989/ffhd.v14i4.1347 Abstract Background: The cultures used in the production of bio-yoghurts typically consist of a blend of traditional yogurt starters, such as S. thermophilus and L. delbrueckii subsp. Objective: This research aims to develop a new generation of sustainable functional yoghurts suitable for consumers of all ages using as starters predominant probiotic lactic acid bacteria isolated from the breast milk of healthy women.	cache/ffhd-1347.htm	txt/ffhd-1347.txt