Evaluating the behaviour of Lactobacillus plantarum 299v in non-dairy oat based yogurt using two different packaging materials
There is an upsurge of consumer interest in functional foods, especially probiotics. Alongside there is a global rise in the ‘vegan’ market. However, there is insufficient research and development in the field of non-dairy probiotic food formulations. Development of probiotic oat-based yogurt, called oatgurt that is manufactured by Oatly AB, was studied by incorporating Lactobacillus plantarum 299
