Slow fermentation kinetics and post-acidification during storage limit production efficiency and flavor stability in commercial yogurt manufacturing.
Lactobacillus delbrueckii strains continue acid production during refrigerated storage, causing excessive sourness and reduced bacterial viability.
Insufficient metabolic precursors like purines or organic acids limit the growth rate of lactic acid bacteria in industrial substrates.
Inconsistent EPS production by starter cultures leads to poor yogurt texture and difficulty in quantifying functional carbohydrate levels.
