What type of study is this?

This is a Experimental Study study.

September 23, 2025Plant Science TodayOpen Access

Effect of pre-culture incubation duration on the physicochemical and microbial properties of vegan yogurt

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Authors

NGN.T.N. GiangAn Giang University HHHo Thi Ngan HaVietnam National University Ho Chi Minh City DNDuy Tân NguyênHo Chi Minh City University of Transport

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Implication

Experiment shows optimal pre-culture incubation of 32 hours improves bacterial density and fermentation efficiency in vegan yogurt, indicating better product quality.

Key Points

The optimal pre-culture incubation of 32 hours resulted in a bacterial concentration of 5.81 × 10^8 cfu/mL.
Water-holding capacity (WHC) peaked at 94.66%, contributing to a well-formed gel texture and enhanced sensory attributes.
Increasing the inoculum ratio to 1.5% while optimizing fermentation conditions led to a reduced fermentation time of only 360 minutes.
Focusing on fermentation efficiency and product quality can lead to cost-effective production of plant-based yogurt from underutilized crops.

Cite This Study

Giang et al. (2025) studied this question.

synapsesocial.com/papers/68d46fdc31b076d99fa6a7d8 https://doi.org/10.14719/pst.10031

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Implication

Experiment shows optimal pre-culture incubation of 32 hours improves bacterial density and fermentation efficiency in vegan yogurt, indicating better product quality.

Effect of pre-culture incubation duration on the physicochemical and microbial properties of vegan yogurt

Discussion

Member takes

Implication

Key Points

Cite This Study

Effect of pre-culture incubation duration on the physicochemical and microbial properties of vegan yogurt

Discussion

Member takes

Implication

Key Points

Cite This Study

Also Consider

Also Consider