{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T17:57:46Z","timestamp":1792173466194,"version":"4.4.0"},"reference-count":26,"publisher":"Wiley","issue":"15","license":[{"start":{"date-parts":[[2023,7,24]],"date-time":"2023-07-24T00:00:00Z","timestamp":1690156800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004862","name":"Zhejiang University of Science and Technology","doi-asserted-by":"publisher","award":["2023JLYB009"],"award-info":[{"award-number":["2023JLYB009"]}],"id":[{"id":"10.13039\/501100004862","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2023,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Lactose maldigestion or intolerance affects a large number of individuals worldwide. If lactose is hydrolyzed by the <jats:italic>\u03b2<\/jats:italic>\u2010galactosidase enzyme during the fermentation process, lactose\u2010intolerant individuals can consume milk products without experiencing diarrhea, flatulence, or other symptoms.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS AND CONCLUSION<\/jats:title><jats:p>We isolated and characterized <jats:italic>Streptococcus thermophilus,<\/jats:italic> which exhibits high <jats:italic>\u03b2<\/jats:italic>\u2010galactosidase activity. This was then used as a starter culture with <jats:italic>Lactobacillus delbrueckii<\/jats:italic> subsp. <jats:italic>bulgaricus<\/jats:italic> in yogurt to determine the effects of different starter ratios and fermentation temperatures on its organoleptic and physical properties. The <jats:italic>\u03b2<\/jats:italic>\u2010galactosidase activity of the isolated strain was 2.60\u2009units\u2009mg<jats:sup>\u22121<\/jats:sup>. The optimal temperature was 42\u2009\u00b0C for <jats:italic>St. thermophilus<\/jats:italic> to acidify yogurt faster than at other temperatures and it was effective in hydrolyzing the lactose in the media and yogurt. The lactic acid bacteria (LAB) population in 37\u2009\u00b0C fermented yogurt was higher than in the other samples, but the starters <jats:italic>St. thermophilus<\/jats:italic> and <jats:italic>Lb. bulgaricus<\/jats:italic> with a ratio of 2:1 used lactose more effectively than other sample ratios. The lactose content decreased significantly at 37\u2009\u00b0C, where it was ~50% hydrolyzed. The acceptability of the sensory properties of yogurt was unaffected by relative lower fermentation temperatures (30 and 37\u2009\u00b0C), despite using different ratios of <jats:italic>St. thermophilus<\/jats:italic> and <jats:italic>Lb. bulgaricus<\/jats:italic> as starter cultures. \u00a9 2023 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12840","type":"journal-article","created":{"date-parts":[[2023,7,10]],"date-time":"2023-07-10T04:54:22Z","timestamp":1688964862000},"page":"7374-7380","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Physicochemical, microbiological, and sensory properties of low\u2010lactose yogurt using <scp><i>Streptococcus thermophilus<\/i><\/scp> with high <i>\u03b2<\/i>\u2010galactosidase activity"],"prefix":"10.1002","volume":"103","author":[{"given":"Ling","family":"Li","sequence":"first","affiliation":[{"name":"School of Biological and Chemical Engineering 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