Lactobacillus paracasei and Improved Yogurt Physicochemical Quality

• Effect of packaging-induced oxygen microenvironments on the viability and metabolism of Lactobacillus paracasei in yogurt.

  • 2026-06
  • Food chemistry 513
  • • Tao Sun
    • Siying Ren
    • Jiaqi Ouyang
    • Linze Liu
    • Jin Li
    • Xueyan Yun
    • Tungalag Dong

  • PubMed: 41916224
  • DOI: 10.1016/j.foodchem.2026.149078

  3 Insights on

  • Improved Yogurt Physicochemical Quality

  • Low evidence

  The addition of Lactobacillus paracasei MBH3-2 shortened fermentation time, improved physicochemical properties, and promoted the accumulation of functional metabolites.

  Effect

  Beneficial

  Effect size

  Moderate