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The use of different inocula in the milk‐to‐yoghurt transformation influences the kinetics of the fermentation process. The aim of this work was to study the kinetics induced by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (Lb–St). The milk‐to‐yoghurt transformation showed no delay in the production of lactic acid for yoghurt produced using Lactobacillus johnsonii with...
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