Co-Cultivation of Yoghurt Bacteria with Probiotics Increased Melatonin Content and Enhanced the Antioxidant Activity of Soy Milk Yoghurt
The co-cultivation of yoghurt bacteria and probiotics (<i>Bifidobacterium lactis, Lactobacillus acidophilus</i>; SB-BY) or <i>L. acidophilus</i> (SB-LA) improved melatonin production, antioxidant activity and the overall yoghurt quality and provided valuable insights for the development of functional foods that can promote sleep and health.
Authors
- Pariyaporn Itsaranuwat
- Anuchita Moongngarm (ORCID: https://orcid.org/0000-0001-8852-9512)
- Treechada Utaida
Institutions
- Mahasarakham University (TH)
Publication Details
- Journal
- Food Technology and Biotechnology
- Published
- 2025-04-23
- DOI
- https://doi.org/10.17113/ftb.63.03.25.8819
- Citations
- 1
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- Mahasarakham University