Incorporation of Lactiplantibacillus plantarum subsp. plantarum Dad‐13 Into Chocolate Processing: The Effect on Physical, Nutritional, and Probiotics Viability During Storage
Titiek Farianti Djaafar, Tri Marwati, Anna Fajariyah, Nendyo Adhi Wibowo, Novia Nur Aini, Mifta Gatya, Imelda Damarwati, Hariya Amalina, Gabriela Belinda Aulia, Endang Sutriswati Rahayu, Tyas Utami, Rini Yanti, Ulyatu Fitrotin, Yuzine Esa · 2025
Read Incorporation of Lactiplantibacillus plantarum subsp. plantarum Dad‐13 Into Chocolate Processing: The Effect on Physical, Nutritional, and Probiotics Viability During Storage by Titiek Farianti Djaafar, Tri Marwati, Anna Fajariyah, Nendyo Adhi Wibowo, Novia Nur Aini, Mifta Gatya, Imelda Damarwati, Hariya Amalina, Gabriela Belinda Aulia, Endang Sutriswati Rahayu, Tyas Utami, Rini Yanti, Ulyatu Fitrotin, Yuzine Esa (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12782336.txt.
Description
Titiek Farianti Djaafar and co-authors add a helpful bacterium to chocolate and test how well it survives storage, in a 2025 food science study. The strain, taken from fermented buffalo milk, is a candidate probiotic with reported health benefits. Chocolate with live bacteria could offer a tasty way to deliver them, if the bacteria stay alive and the food stays safe.
Safety tests found low levels of harmful microbes and metals. The probiotic chocolate matched plain chocolate in nutrition, with slight changes in texture and feel. Storage trials tracked how the bacteria held up over time. The team checks each step toward a functional snack food.
Catalog record
| CREATOR | Titiek Farianti Djaafar, Tri Marwati, Anna Fajariyah, Nendyo Adhi Wibowo, Novia Nur Aini, Mifta Gatya, Imelda Damarwati, Hariya Amalina, Gabriela Belinda Aulia, Endang Sutriswati Rahayu, Tyas Utami, Rini Yanti, Ulyatu Fitrotin, Yuzine Esa |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 49 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |