−1 of MTG simultaneously with culture; C, yogurt fermented by a mixed EPS-producing culture of Streptococcus thermophilus CCDM 144 and Lactobacillus delbrueckii subsp. bulgaricus CCDM 767 without MTG addition; D, yogurt fermented by a mixed EPS-producing culture of Streptococcus thermophilus CCDM 144 and Lactobacillus delbrueckii subsp. bulgaricus CCDM 767 treated by 1 U g−1 of MTG simultaneously with culture. Red structures and proteins stained with FastGreen dye. Dark areas represent empty pores. Credit: University of Chemistry and Technology Prague”> Confocal laser scanning microscopy images of yogurt samples: A, yogurt fermented by non-EPS-producing culture CCDM RX 22 without MTG addition; B, yogurt fermented by non-EPS-producing culture CCDM RX 22 treated by 1 U g−1 of MTG simultaneously with culture; C, yogurt fermented by a mixed EPS-producing culture of Streptococcus thermophilus CCDM 144 and Lactobacillus delbrueckii subsp. bulgaricus CCDM 767 without MTG addition; D, yogurt fermented by a mixed EPS-producing culture of Streptococcus thermophilus CCDM 144 and Lactobacillus delbrueckii subsp. bulgaricus CCDM 767 treated by 1 U g−1 of MTG simultaneously with culture. Red structures and proteins stained with FastGreen dye. Dark areas represent empty pores. Credit: University of Chemistry and Technology Prague
In a stride towards enhancing the quality of yogurt products, researchers from University of Chemistry and Technology, Prague have uncovered exciting findings that shed