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Mojibur Rohman Khan

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Insights Into the Role of Leuconostoc Mesenteroides SB1075 Fermentation in Enhancing the Shelf‐Life of Soy Yogurt

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By Sushmita Das, Maloyjo Joyraj Bhattacharjee, Ashis K. Mukherjee, Mojibur Rohman Khan
| Wiley Online Library Verified
ABSTRACT Fermented foods with extended shelf life, free from synthetic preservatives, offer significant commercial and health advantages. With increasing consumer demand for plant-based alternatives, soy yogurt has gained substantial market interest. However, improving its shelf-life at ambient temperature without compromising quality remains challenging.
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