Application of Cheese Whey Containing Postbiotics of <i>Lactobacillus acidophilus</i> LA5 and <i>Bifidobacterium animalis</i> BB12 as a Preserving Liquid in High-Moisture Mozzarella.

Foods · 2022 · PMC9655881 · PMID 36359999

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an increasing trendno p-value reported

However, LAB counts in the control samples showed an increasing trend throughout the storage period, whereas in cheese with postbiotics, the LAB increased only between days 8 and 16 ( Figure 1 C).

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