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Physical, technological and sensory parameters of yogurts are improved with Levilactobacillus brevis SD48 and Lactiplantibacillus plantarum SD30 co-cultures effect of co-cultures on yogurts

Crossref DOI link: https://doi.org/10.1007/s11756-026-02224-2

Published Online: 2026-05-21

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Alkay, Zuhal

Dertli, Enes

Durak, Muhammed Zeki
Funding

Funding for this research was provided by:

Yildiz Teknik Üniversitesi (FDK-2020-3885)

Scientific Research Projects of Yildiz Technical University (FDK-2020-3885)
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Text and Data Mining valid from 2026-05-21

Version of Record valid from 2026-05-21
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Article History

Received: 6 December 2025

Accepted: 13 May 2026

First Online: 21 May 2026

Declarations

:

: This article does not contain any studies with human participants or animals.

: The authors declare no competing interests.

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