Lactobacillus bulgaricus and Reduced Postprandial Acidification

• Mechanism and application of phenyllactic acid on the control of yogurt post-acidification caused by Lactobacillus bulgaricus.

  • 2025-08
  • Food research international (Ottawa, Ont.) 214
  • • Hongxin Zhou
    • Xuanxuan Pang
    • Panpan Han
    • Zhixin Wang
    • Shijie Wang
    • Yingmin Jia
    • Yawei Ning

  • PubMed: 40467252
  • DOI: 10.1016/j.foodres.2025.116688

  1 Insight on

  • Reduced Postprandial Acidification

  • Low evidence

  "PLA at 1.25 mg/mL effectively controlled yogurt post-acidification by decreasing titratable acidity by 5°T after 21 days of storage at 15 °C."

  Effect

  Beneficial

  Effect size

  Moderate