Impact of Pea Fiber (Pisum sativum L.) on the Viability of Limosilactobacillus reuteri ACC27 and Quality Attributes of Fermented Milk

Hacıbayramoğlu, Nisa Nur; Aktaş, Haktan

doi:10.3390/fermentation12040189

Makale Tam Makale Uluslararası 2026 Açık erişimli

Impact of Pea Fiber (Pisum sativum L.) on the Viability of Limosilactobacillus reuteri ACC27 and Quality Attributes of Fermented Milk

Nisa Nur Hacıbayramoğlu, Haktan Aktaş

FERMENTATION-BASEL Cilt 12 · Sayı 4 · ss. 1–10 · 09.04.2026

DOI ile aç

Anahtar kelimeler

IN-VITRO IN-SITU FERMENTED MILK <italic>Limosilactobacillus reuteri</italic> ACC27 <italic>Pisum sativum</italic> L. probiotic viability

Atıf için künye

Hacıbayramoğlu, N. N., & Aktaş, H. (2026). Impact of Pea Fiber (Pisum sativum L.) on the Viability of Limosilactobacillus reuteri ACC27 and Quality Attributes of Fermented Milk. FERMENTATION-BASEL, 12(4), 1–10. https://doi.org/10.3390/fermentation12040189

BibTeX

@article{hacibayramoglu2026-290462,
  author = {Hacıbayramoğlu, Nisa Nur and Aktaş, Haktan},
  title = {Impact of Pea Fiber (Pisum sativum L.) on the Viability of Limosilactobacillus reuteri ACC27 and Quality Attributes of Fermented Milk},
  journal = {FERMENTATION-BASEL},
  year = {2026},
  volume = {12},
  number = {4},
  pages = {1--10},
  issn = {2311-5637},
  doi = {10.3390/fermentation12040189},
  url = {https://akademik.atauni.edu.tr/yayinlar/290462-impact-of-pea-fiber-pisum-sativum-l-on-the-viability-of-limosilactobacillus}
}