Effect of a Se-enriched Limosilactobacillus fermentum CGMCC 17434 compound microbial agent synergising with peanut sprouts on the flavor of Se-enriched yogurt
Zhuhui Tian, Hui Zhou, Xiefei Li, Jie Luo, Yuxing Guo, Zhen Wu, Daodong Pan, Xiankang Fan · 2026
Read Effect of a Se-enriched Limosilactobacillus fermentum CGMCC 17434 compound microbial agent synergising with peanut sprouts on the flavor of Se-enriched yogurt by Zhuhui Tian, Hui Zhou, Xiefei Li, Jie Luo, Yuxing Guo, Zhen Wu, Daodong Pan, Xiankang Fan (2026) 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/PMC13320279.txt.
Description
Zhuhui Tian and co-authors blend a mineral rich germ culture with peanut sprouts to lift yogurt flavor in a 2026 food study. Plain yogurt tastes mostly milky and sour and lacks some health linked compounds buyers now seek. A selenium fed ferment germ plus sprout mix was brewed and set next to sprout only yogurt for taste, texture, and scent checks.
The blend reached high live germ counts, firm set, and strong water hold in the measures reported. Tool noses and tongues scored it richer and fuller with less bitter bite than sprout only batches. Scent scans found fresh grass and fruit notes from the sprouts, while the culture added fruity esters and cut off notes. Deep chemical scans tied the gains to core energy and protein paths.
Catalog record
| CREATOR | Zhuhui Tian, Hui Zhou, Xiefei Li, Jie Luo, Yuxing Guo, Zhen Wu, Daodong Pan, Xiankang Fan |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 53580 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |