Academic literature on the topic 'Fermented milks'
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Journal articles on the topic "Fermented milks"
1
DALU, JOB M., and SARA B. FERESU. "Survival of Listeria monocytogenes in Three Zimbabwean Fermented Milk Products." Journal of Food Protection 59, no. 4 (1996): 379–83. http://dx.doi.org/10.4315/0362-028x-59.4.379.
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The growth and survival of Listeria monocytogenes was studied in traditionally fermented unpasteurized and pasteurized milk and in an industrially fermented milk marketed in Zimbabwe. Inoculated milk samples were incubated at 20°C for 24 h, and then one set of samples of each type of milk was stored at ambient (20°C) and a duplicate set at refrigeration (5°C) temperatures for a further 96 h. The industrially fermented milk was least favorable to the survival of L. monocytogenes, followed by traditionally fermented unpasteurized milk and traditionally fermented pasteurized milk when these milks were stored at ambient temperature. A different trend was observed when the milks were stored at refrigeration temperature with traditionally fermented unpasteurized milk allowing the least survival of L. monocytogenes followed by industrially fermented milk and traditionally fermented pasteurized milk. More L. monocytogenes survived in all the three fermented milks when they were stored at refrigeration temperature than at ambient temperature.
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Ganzorig, Khuukhenbaatar, Tadasu Urashima, and Kenji Fukuda. "Exploring Potential Bioactive Peptides in Fermented Bactrian Camel’s Milk and Mare’s Milk Made by Mongolian Nomads." Foods 9, no. 12 (2020): 1817. http://dx.doi.org/10.3390/foods9121817.
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To date, bioactive proteins and peptides from minor livestock milks and their fermented products have been scarcely reported. In Mongolia, nomads are commonly rearing five livestock animal species (i.e., cow, camel, goat, horse, and sheep) for milking and other purposes. In this study, we analyzed the peptide composition in fermented milks of Bactrian camels (Camelus bactrianus) and horses, produced by Mongolian nomads for self-consumption. Peptides from skimmed fermented milks were separated by ultrafiltration and reverse-phase high-performance liquid chromatography. Then, their amino acid sequences were determined by matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry. Consequently, eleven peptides were identified in the fermented camel’s milk including four from β-casein (β-CN), three from αs1-CN, and two from both κ-CN and lactophorin. On the other hand, twenty-four peptides were identified in the fermented mare’s milk including nineteen from β-CN, three from αs1-CN, and one from both κ-CN and αs2-CN. According to previous reports on the bioactivities of milk-derived peptides, antibacterial and antihypertensive activities were promising in both the fermented camel’s milk and mare’s milk. In addition, potential antioxidant activity was conjectured in the fermented camel’s milk. Further investigations are currently needed to clarify the potential role of immunomodulatory peptides in the two fermented milks.
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Makwana, Mitali, JB Prajapati, Sreeja V, and Subrota Hati. "Preparation of synbiotic fermented milk and evaluation of short-chain fatty acids production during storage study." Indian Journal of Dairy Science 77, no. 4 (2024): 338–48. https://doi.org/10.33785/ijds.2024.v77i04.006.
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The fermented milk product was formulated using Lactobacillus cultures i.e., V3 and M5 with addition of corn-starch. 8% sugar level was selected for the preparation of fermented milks based on sensory attributes and overall acceptability. Optimized fermented milk (T) along with control where corn starch was replaced with skim milk powder (C) were analyzed for their proximate composition, short chain fatty acids(SCFAs) production as well as changes in physico-chemical and sensory properties during storage at refrigerated temperature(5±2ºC) up to 28 days. The pH of fermented milks C and T had significant (P<0.05) differences during 28 days of refrigerated storage and decreased from 4.35 to 3.85 and 3.93, respectively. Acidity (% LA) of fermented milks C and T significantly (P<0.05)increased to 1.22% from 0.78 and 0.76%, respectively during storage. Average viable counts (log CFU/ml) of fermented milk T was 9.57 log CFU/ml, which decreased to 7.36 log CFU/ml after 28days, which had no significant differences with C. All three short chain fatty acids (SCFA), acetic acid, propionic acid and butyric acid content (μg/mL) of fermented milks (C and T) significantly(P<0.05) increased during storage from 1.27 to 5.37 and from 4.17to 11.00μg/mL, 2.00 to 2.40 and from 2.52 to 3.64 μg/mL, 2.25 and4.72 from 2.11 and 3.18 μg/mL, respectively during storage. Treated fermented milks were acceptable up to 21 days under refrigeration temperature (5±2 ºC) and obtained higher sensory scores for all the attributes which decreased with elevated storage period.
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Mkadem, Wafa, Valentina Indio, Khaoula Belguith, et al. "Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk." Foods 12, no. 9 (2023): 1836. http://dx.doi.org/10.3390/foods12091836.
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Fermented goat milk is an artisanal beverage with excellent nutritional properties. There are limited data on its physicochemical properties, fatty acids, phenolic acids, and on any insight on microbiota. The aim of this research was to conduct a pilot study to compare these parameters in raw cow and goat milk before and after spontaneous fermentation in a clay pot and glass container at 37 °C for 24 h. Both types of milk and fermentation containers significantly affected the pH, acidity, proximate composition, viscosity, and whiteness index of fermented milks. A total of 17 fatty acids were identified in fermented milks, where palmitic, stearic, and myristic were the main saturated acids, and oleic and linoleic acids were the main unsaturated ones. These profiles were primarily influenced by the type of raw milk used. Three to five phenolic acids were identified in fermented milks, where quinic acid was the major phenolic compound, and salviolinic acid was identified only in raw goat milk. Preliminary metataxonomic sequencing analysis showed that the genera Escherichia spp. and Streptococcus spp. were part of the microbiota of both fermented milks, with the first genus being the most abundant in fermented goat milk, and Streptococcus in cow’s milk. Moreover, Escherichia abundance was negatively correlated with the abundance of many genera, including Lactobacillus. Overall, the results of this pilot study showed significant variations between the physicochemical properties, the fatty and phenolic acids, and the microbial communities of goat and cow fermented milk, showing the opportunity to further investigate the tested parameters in fermented goat milk to promote its production.
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SCHAACK, MICHELLE M., and ELMER H. MARTH. "Survival of Listeria monocytogenes in Refrigerated Cultured Milks and Yogurt." Journal of Food Protection 51, no. 11 (1988): 848–52. http://dx.doi.org/10.4315/0362-028x-51.11.848.
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Skim milks containing Listeria monocytogenes were fermented at 21, 30, 37 or 42°C for 15 h with Streptococcus lactis, S. cremoris, S. thermophilus, Lactobacillus bulgaricus or L. bulgaricus plus S. thermophilus (LBST). Amounts of inocula were 5.0, 1.0, 0.5 or 0.1%. Yogurt mix was inoculated with L. monocytogenes and fermented at 45°C for 5 h. Cultured skim milks and yogurt were stored at 4°C and sampled weekly to monitor survival of L. monocytogenes and the pH. Yogurt was sampled ca. every 3 d for enumeration of L. monocytogenes and determination of pH. Results show that L. monocytogenes survived longest in skim milks fermented with S. thermophilus, ranging from 4 weeks in skim milk fermented at 42°C with a 5.0% inoculum (final pH 4.62) to 37 weeks in skim milk fermented at 37°C with a 1.0% inoculum (final pH 4.52). When skim milks were fermented with S. lactis, L. monocytogenes survived from 2 weeks (5.0% inoculum, 30°C incubation, final pH 4.20) to more than 13 weeks (0.1% inoculum, 21°C incubation, final pH 4.70). L. monocytogenes survived from 4 (final pH 4.36) to 13 (final pH 5.30) weeks in milk fermented with S. cremoris. L. bulgaricus was the most detrimental to L. monocytogenes; the pathogen survived only 3 d to 1 week in the skim milk fermented at 37°C with 0.1 % inoculum. Survival of L. monocytogenes in milk fermented with LBST culture ranged from 1 (final pH 3.93) to 12 (final pH 4.41) weeks in those skim milks in which the organism survived the fermentation process. L. monocytogenes survived yogurt manufacture and from 1 (final pH 4.13) to 12 (final pH 3.93) d during refrigerated storage of the product.
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Karagözlü, Cem. "Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts." Mljekarstvo 74, no. 2 (2024): 106–15. http://dx.doi.org/10.15567/mljekarstvo.2024.0202.
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Probiotic fermented milks were produced from goat milk containing two different somatic cell counts (SCC) at low (<500.000 cells/mL) and high (>1.500.000 cells/mL) levels. The produced samples were analysed for some chemical, textural, microbiological and sensory properties. The samples made from high SCC goat milk had higher lipolytic activity. The viscosity and hardness of probiotic fermented milks with low SCC were higher than that of the higher SCC samples. Probiotic fermented milks produced with low SCC achieved higher sensory scores and the viability of the starter bacteria was more stable in these samples.
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Patrignani, Francesca, Patricia Burns, Diana Serrazanetti, et al. "Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus." Journal of Dairy Research 76, no. 1 (2009): 74–82. http://dx.doi.org/10.1017/s0022029908003828.
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High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk with and without added probiotics. Microbiological, physicochemical and organoleptic analyses were carried out during the refrigerated period (35 d at 4°C). HPH application to milk did not modify the viability of the probiotic cultures but did increase the cell loads of the starter cultures (ca. 1 log order) compared with traditional products. The coagula from HPH-milk was significantly more compacted (P<0·05) (higher firmness) than that obtained with HT-milk, and it had the highest values of consistency, cohesiveness and viscosity indexes compared with fermented milks produced without HPH treatment. All the samples received high sensory analysis scores for each descriptor considered. HPH treatment of milk can potentially diversify the market for probiotic fermented milks, especially in terms of texture parameters.
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Perdigon, Gabriela, Maria E. Nader de Macias, Susana Alvarez, Guillermo Oliver, and Aida A. Pesce de Ruiz Holgado. "Prevention of gastrointestinal infection using immunobiological methods with milk fermented withLactobacillus caseiandLactobacillus acidophilus." Journal of Dairy Research 57, no. 2 (1990): 255–64. http://dx.doi.org/10.1017/s002202990002687x.
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SummaryThe protective effect of feeding milk fermented with a mixture ofLactobacillus caseisp. andLb. acidophilussp. againstSalmonella typhimuriuminfection in mice was compared with that obtained feeding milks fermented with these microorganisms individually. The survival rate obtained after oral infection withSal. typhimuriumwas 100% in mice pretreated by feeding during 8 d with the mixture ofLb. caseiandLb. acidophilusfermented milks. Similar treatments with the individual milks were ineffective. Moreover, mice became more susceptible to infection withSal. typhimuriumafter such treatment. The colonization of liver and spleen with the pathogen was markedly inhibited by the pretreatment with the mixture of fermented milk, while such inhibition was not observed using theLb. caseiandLb. acidophilusmilks. The highest levels of anti-salmonellae antibodies in serum and in intestinal fluid were found in the group of mice fed with the mixture and withLb. caseifermented milk respectively. However, this latter milk was not effective in protecting againstSal. typhimurium. When the mice were first infected withSal. typhimuriumand then fed with the mixture of fermented milks, pathogen colonization was not prevented. The results suggest that the augmentation of resistance to salmonellae caused by the treatment withLb. casei-+Lb. acidophilus-fermented milk was due to the anti-salmonellae protective immunity mainly mediated by the mucosal tissue. Milk fermented with this mixture could be used as an immunobiological method to prevent gastrointestinal infection.
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Moreno-Fernández, Jorge, Javier Díaz-Castro, Maria J. M. Alférez, Silvia Hijano, Teresa Nestares, and Inmaculada López-Aliaga. "Production and chemical composition of two dehydrated fermented dairy products based on cow or goat milk." Journal of Dairy Research 83, no. 1 (2016): 81–88. http://dx.doi.org/10.1017/s0022029915000722.
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The aim of this study was to identify the differences between the main macro and micronutrients including proteins, fat, minerals and vitamins in cow and goat dehydrated fermented milks. Fermented goat milk had higher protein and lower ash content. All amino acids (except for Ala), were higher in fermented goat milk than in fermented cow milk. Except for the values of C11:0, C13:0, C16:0, C18:0, C20:5, C22:5 and the total quantity of saturated and monounsaturated fatty acids, all the other fatty acid studied were significantly different in both fermented milks. Ca, Mg, Zn, Fe, Cu and Se were higher in fermented goat milk. Fermented goat milk had lower amounts of folic acid, vitamin E and C, and higher values of vitamin A, D3, B6and B12. The current study demonstrates the better nutritional characteristics of fermented goat milk, suggesting a potential role of this dairy product as a high nutritional value food.
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Sánchez-Bravo, Paola, Pedro Zapata, Alejandra Martínez-Esplá, Ángel Carbonell-Barrachina, and Esther Sendra. "Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry." Beverages 4, no. 3 (2018): 57. http://dx.doi.org/10.3390/beverages4030057.
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Fermented milk-based beverages containing fruits are perceived as healthy foods by consumers and are increasingly demanded. The incorporation of sweet cherry into fermented milks was evaluated in the present study. Maturation stage of cherry 8 and 12 (commercial and over-ripened) and starter culture (Lactobacillus casei, Lactobacillus paracasei and Lactobacillus helveticus) were tested. Antioxidant properties, anthocyanin content, color and microbial counts were used to assess the quality of the fermented milks. L. helveticus exhibited the fastest acidification rate; whereas L. casei and L. paracasei presented the highest microbial counts. Fermented milks containing grade 12 sweet cherries yielded the highest concentration of anthocyanins and color intensity and preserved phenolic compounds and anthocyanins during 10 days of refrigerated storage. L. helveticus preserved the highest content of phenols, whereas L. casei and L. paracasei better preserved anthocyanins. Overall, fermented milk with L. helveticus including grade 12 cherry puree provided the best preservation of bioactive compounds.
Dissertations / Theses on the topic "Fermented milks"
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Robinson, R. K. (Richard Kenneth). "Studies of traditional cheese and fermented milks." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52465.
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Dissertation 'consists of a selection of 71 publications produced over the period 1975-2001, which were drawn from the more complete list of 198 original research papers, review articles and books published over the same period' -- declaration.<br>Thesis (PhD Food Sc )--Stellenbosch University, 2001.<br>ENGLISH ABSTRACT: One of the curious facts about the food industry is that many of the processes
in use today were being practised, in some form or other, by the Roman legions as
they marched across Europe and beyond. Certainly they were familiar with the basic
techniques of fermentation, and much current research into fermented foods is
concerned with understanding the fundamental nature of these traditional processes,
and how the individual stages in a particular fermentation can be better controlled.
Recent developments in the dairy industry have tended to reflect this pattern
and, over the years, my research group has done much to support the expanding
markets for yoghurt and similar fermented milks. Our evaluation of the
polysaccharide-producing characteristics of starter cultures, for example, encouraged
yoghurt manufacturers to match physical properties to the perceived demands of
consumers, and most culture suppliers followed this lead by labelling their products
with precise designations as to their potential for imparting viscosity to a retail item.
Similarly, my group was the first to record the unique physical properties of
the concentrated yoghurt, labneh, C 230 g 1-1 total solids) that had been made for
hundreds of years by draining whey from natural yoghurt hanging in a cloth or
animal-skin bag. This detailed analysis of the product facilitated the application of
ultra-filtration to natural yoghurt to generate a product with a quality that matched
traditionallabneh and, today, factories in the Middle East, Greece and elsewhere are
using modern membrane-filtration plants to satisfy a growing market demand.
Our success in publicising the attractive properties of concentrated yoghurt encouraged me to devote time to yet another 'historical' concept, namely the apparent
'health benefits' derived by small communities in Eastern Europe from consuming
kefir and koumiss. In the West, the flavour and texture of these latter products have
never been accepted, but employing similar cultures to produce 'health-promoting'
bio-yoghurts opened an entirely new avenue for research. As clinical evidence in
support of the prophylactic and therapeutic properties of Lactobacillus acidophilus and
a species of Bifidobacterium became available, so it became apparent that the
therapeutic advantage that accompanies the regular ingestion of 'bio-yoghurts'
depended on the survival of these microfloras over the stipulated shelf-lives of the
retail vehicles. However, no laboratory medium was immediately available for the
simultaneous enumeration of Lb. acidophilus and Bifidobacterium along with the
yoghurt cultures, i.e. Streptococcus thermophilus and Lactobacillus delbrueckii sub-sp.
bulgaricus. Designing such a medium became a priority for one of my students, and,
even today, the procedures that he derived are being used by consumer groups that
monitor the performance of the major dairy companies in England.
If the improved quality of yoghurts and 'bio-yoghurts' had a major impact on
consumer perceptions of fermented milks, the food sector in England gradually
became aware of an even more dramatic change in consumer attitudes. Thus twenty
years ago, cheese meant 'Cheddar' but, following a 'deluge' of television publicity
about the attractions of 'exotic' catering, housewives began demanding mozzarella and
mascarpone for lavish desserts, Feta to sprinkle over salads and Halloumi to grill or
fry. In turn, exporting countries like Italy, Greece and Cyprus came under intense
pressure to increase supplies of top quality products. Local manufacturers soon realised, however, that there was little information available concerning the scientific
basis to the procedures employed to make some of these traditional cheeses, and my
research group was selected by Funding Agencies in Greece and Cyprus to act as a
focus for a series of studies of Feta and Halloumi cheese.
The need to eliminate pathogens from the storage brines of Feta cheese without
killing the yeasts and bacteria associated with maturation became an important
consideration for exporters, and one of my students exploited a novel procedure
employing furocoumarins and long-wave ultra-violet light to achieve the desired
selective inactivation. At present, the economics of commercial application are
somewhat dubious but, as soon as cheap, synthetic, non-toxic furocoumarins become
more readily available, the system may well merit re-evaluation. We did confirm,
however, that the metabolic activities of the yeasts and bacteria typically isolated from
storage brines are essential for flavour development in Feta cheese, and that similar
microfloras are instrumental in the development of the important charactistics of
traditional Halloumi cheese. In particular, a new species of lactic acid bacterium,
Lactobacillus cypricasei, was isolated from samples of the traditional ovine cheese,
but whether or not the species has a unique role(s) in the maturation process remains
an open question.
Clearly there is still much to learn but, if the activities of my reseach group
have added just a little to the scientific background essential for future studies of
cheese and fermented milks, then their completion will have been worthwhile.<br>AFRIKAANSE OPSOMMING: Een van die merkwaardigste feite omtrent die voedselindustrie is dat baie van die
prosesse wat vandag gebruik word, in een of ander vorm deur die Romeinse magte
gebruik is toe hulle deur Europa marsjeer het. Basiese fermentasie tegnieke was aan hulle
bekend, en heelwat huidige navorsing oor gefermenteerde voedsel is gemik daarop om die
fundamentele natuur van hierdie tradisionele prosesse te verstaan en hoe die individuele
stappe in 'n spesifieke fermentasie beter beheer kan word.
Onlangse ontwikkelinge in die suiwelindustrie reflekteer hierdie patroon, en my
navorsingsgroep het oor die jare heelwat gedoen om die groeiende markte vir joghurt en
soortgelyke gefermenteerde melk te ondersteun. Ons evaluasie van die polisakkariedproduserende
eienskappe van suursels het byvoorbeeld joghurtvervaardigers gehelp om
fisieke eienskappe daar te stel wat verbruikers tevrede sal stel. Meeste verskaffers van
kulture het hierdie voorbeeld gevolg deur hul produkte so te etiketteer dat duidelik gewys
word watter potensiaal dit het om viskositeit aan die finale produk te verleen.
Verder was my groep die eerste om die unieke fisiese eienskappe van die gekonsentreerde
joghurt, labneh (230 g 1-1 totale vastestowwe) te bepaal, wat vir honderde jare gemaak is
deur die wei van natuurlike joghurt te dreineer deur dit in "n materiaal- of diervelsak te
hang. "n Gedetailleerde analise van hierdie tradisionele produk het bygedra tot die
gebruik van ultrafiltrasie op natuurlike joghurt om "n produk te gee met dieselfde
kwaliteit as tradisionele labneh. Vandag gebruik fabrieke in die Midde Ooste, Griekeland
en elders moderne membraan-filtrasie aanlegte om in die groeiende vraag na die produk te voorsien.
Ons sukses met die bekendmaking van die aantreklike eienskappe van
gekonsentreerde joghurt het my aangespoor om tyd te spandeer aan nog 'n sogenaamde
"historiese" konsep, naamlik die skynbare gesondheidsvoordele van klein gemeenskappe
in Oos-Europa wat kefir en koumiss verbruik. In die Weste is die smaak en tekstuur van
hierdie produkte nooit werklik aanvaar nie, maar om soortgelyke kulture te gebruik om
"gesondheidsbevorderende" bio-joghurt te produseer, het 'n hele nuwe navorsingsveld
daargestel. Soos kliniese bewyse van die terapeutiese en voorkomende voordele van
Lactobacillus acidophilus en 'n spesie van Bifidobacterium bekend gemaak is, het dit
duidelik geword dat die terapeutiese voordele wat saamgaan met die gereelde inname van
"bio-joghurts", afhang van die oorlewing van hierdie mikroflora oor die gestipuleerde
rakleeftyd van die kommersiële produkte. Geen laboratorium medium was egter
onmiddellik beskikbaar vir die gelyktydige telling van Lb. actdophilus en Bifldobacterium
tesame met die joghurt kulture Streptococcus thermophilus en Lb. delbrueckii sub-sp.
bulgaricus. Die ontwikkeling van so 'n medium het een van my studente se prioriteit
geword, en selfs vandag word die prosedures wat deur hom ontwikkel is, gebruik deur
verbruikersgroepe wat die optrede van groot suiwelmaatskappye in Engeland monitor.
lndien die verbeterde kwaliteit van joghurts en bio-joghurts 'n groot impak gehad het op
verbruikers se persepsie van gefermenteerde melk oor Wes-Europa heen, het die
voedselsektor in Engeland bewus geraak van selfs 'n meer dramatiese verandering in
verbruikers se houding. Twintig jaar terug het kaas "Cheddar" beteken, maar na 'n
stortvloed televisie advertensies oor die aanloklikheid van eksotiese geregte, het daar by
huisvroue 'n vraag ontstaan na Mozzarella en Mascarpone vir nageregte, Feta oor slaai en Halloumi om te bak of te braai. Italië, Griekeland en Siprus wat hierdie produkte
uitgevoer het, het onder kwaai druk gekom om groter hoeveelhede, top-kwaliteit produkte
te lewer. Plaaslike vervaardigers het gou agtergekom dat min inligting beskikbaar was
oor die wetenskaplike basis van die prosedures wat gebruik word om hierdie tradisionele
kase te maak en my navorsingsgroep is deur befondsingsagentskappe in Griekeland en
Siprus genader om studies te doen oor sekere aspekte van die vervaardiging van Feta en
Halloumi kaas.
Dit het vir beide in- en uitvoerders belangrik geword om die patogene te elimineer
uit die soutoplossing waarin Fetakaas gestoor word, sonder om die giste en bakterieë wat
rypwording aanhelp, te dood. Een van my studente het 'n innoverende prosedure
ontwikkel wat furocoumarins en lang-golf-ultra-violet lig gebruik om selektiewe
inaktivering te kry. Op die oomblik is daar effense onsekerheid oor die ekonomiese
implikasies van die kommersiële toepassing, maar sodra goedkoop, sintetiese, nie-toksiese
furocoumarins geredelik beskikbaar word, moet die sisteem weer geëvalueer word. Ons
het egter bevestig dat die metaboliese aktiwiteite van die giste en bakterieë in die
stooroplossing noodsaaklik is vir geurontwikkeling in Feta kaas en dat soortgelyke
mikrofloras instrumenteel is in die ontwikkeling van die belangrike karaktereienskappe
van tradisionele Halloumi kaas. 'n Unieke melksuurbakterium, Lactobacillus cypricasei,
is uit monsters tradisionele skaap Halloumi geïsoleer, maar of hierdie spesie 'n unieke
rol speel in die verouderingsproses is nog 'n ope vraag.
Duidelik is daar nog baie om te leer, maar indien my navorsingsgroep se
aktiwiteite slegs 'n klein bydrae gemaak het tot die wetenskaplike agtergrond wat
essensieel is vir toekomstige navorsing, was die voltooiing daarvan die moeite werd.
2
Farahmand, Nasim. "Characterization of probiotic Lactobacillus spp. isolates from commercial fermented milks." Thesis, London Metropolitan University, 2015. http://repository.londonmet.ac.uk/1123/.
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The aim of this project was to study the identity of probiotic lactobacilli in fermented milk products from the United Kingdom/European markets during their survival during shelf-life. This in vitro study was also aimed at undertaking studies on some of the physiological probiotic criteria, such as resistance to stomach/intestine conditions and also possible functional properties of the isolates, such as antimicrobial activities, antibiotic resistance/susceptibility and antibiotic resistance genes, biofilm formation and production of conjugated linoleic acid (CLA). Primarily, a comparative study was carried out on selectivity of MRS-Clindamycin, MRS-Sorbitol and MRS-IM Maltose, to select the right medium for enumeration of probiotic Lactobacillus. Based on selectivity of medium for recovery of the targeted lactobacilli and also simplicity of preparation, MRS-Clindamycin was chosen as the best medium for enumeration of probiotic Lactobacillus in fermented milks. The results of enumeration of lactobacilli showed that 22 out of a total 36 tested products contained more than 106 colony forming units/g at the end of their shelf-life, which comply with the recommended minimum therapeutic level for probiotics. Rep-PCR using primer GTG-5 was applied for initial discrimination of isolated strains, and isolates, which presented different band profile, were placed in different groups. The isolated Lactobacillus spp. were identified mainly as Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus paracasei by analysis of partial sequences of the 16S ribosomal RNA and rpoA genes. In order to characterize the isolates for probiotic properties, this study was focused on six Lactobacillus isolates along with two commercial Lactobacillus cultures from Chr. Hansen (Lactobacillus acidophilus La5 and Lactobacillus casei C431) and three Lactobacillus type strains (Lactobacillus casei subsp. casei, Lactobacillus paracasei subsp. paracasei and Lactobacillus acidophilus) which were purchased from NCIMB. The stomach and intestine conditions were mimiced using a batch culture fermentation system, and the combined effects of pH, enzymes and bile salts on survival of tested isolates was tested. The tested isolates were able to survive at low pH environment and also high concentrations of bile salts of the upper digestive tract. The potential of tested isolates for biofilm formation was determined in different conditions of nutritional and physiological stresses. The capability of tested isolates to produce biofilm in nutrient rich medium was recorded. However, the growth limitation, such as nutrient shortage in diluted media and also using inulin rather than glucose in synthetic medium, did not induce biofilm formation. Antimicrobial activities of tested bacteria against indicator bacteria namely Escherichia coli NCTC 12900, Salmonella enterica serovar Typhimurium DT124 and Salmonella enterica serovar Enteritidis PT4 and Lactobacillus delbruckii subsp. bulgaricus were studied. The production of organic acids and bacteriocin was considered as key mechanisms for antimicrobial activity of tested strains. Screening the isolates competence for production of CLA demonstrated that this feature is species dependent and also entirely related to the level of initial linoleic acid in the medium. Eleven tested isolates were also assessed for their antibiotic resistance profile by determination of minimum inhibitory concentration (MIC). The acquired resistance to cefoxitin, ceftriaxone, chloramphenicol, erythromycin, gentamycin, kanamycin, lincomycin, streptomycin, tylosin tartarate, tetracycline and vancomycin was observed in all tested isolates. Also their genetic background of antibiotic resistance genes was studied by PCR reactions and none of the tested isolates showed positive bands for investigated resistance genes.
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Schutte, Lionie Marie. "Isolation and identification of the microbial consortium present in fermented milks from Sub-Saharan Africa." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80020.
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Thesis (MSc Food Sc)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: A wide variety of traditionally and commercially fermented milks are commonly consumed in various countries of Sub-Saharan Africa. Commercially fermented milk is produced on an industrial scale according to well-managed, standardised production processes and starters are used to initiate fermentation. Traditionally fermented milk is prepared domestically and fermentation occurs spontaneously at ambient temperatures. Lactic acid bacteria (LAB) are responsible for milk fermentation during which they convert the milk carbohydrates to lactic acid, carbon dioxide, alcohol and other organic metabolites. Acetic acid bacteria (AAB), yeasts and mycelial fungi have also been isolated from fermented milks.
In this study the microbial consortium present in three traditionally fermented milks, namely omashikwa from Namibia, masse from Mozambique and chekapmkaika from Uganda and two commercially fermented milks, namely chambiko from Malawi and omaere from Namibia, were isolated and enumerated on six different selective media that included MSR + C (specific for lactobacilli), KCA + TTC (specific for lactococci), KCA + V (specific for leuconostocs), MRS + E (specific for AAB), MEA (specific for mycelial fungi) and YPD (specific for yeasts).
No significant differences were found between the enumeration values obtained for the three chambiko samples, as well as for enumeration values obtained for the two omaere samples on each of the selective media, indicating low sample variance. Significant differences between enumeration values obtained for the three omashikwa samples were found on all six selective media. Significant differences between enumeration values of the three masse samples and both the chekapmkaika samples were also observed on the selective media. In addition to this, significant differences were observed between average enumeration values obtained for each media between the masse and chekapmkaika, the chambiko and omaere, as well as when the traditional and commercial milks were compared. According to the average enumeration values obtained on each media selective for LAB, the highest bacterial counts were detected on KCA + TTC medium for omaere (2.3 x 106 cfu.ml-1), KCA + V for chambiko (1.8 x 105 cfu.ml-1), KCA + TTC for omashikwa and MRS + C for masse and chekapmkaika (6.2 x 106 and 2.0 x 103 cfu.ml-1, respectively).
After isolation and enumeration of the microbes present in each milk, bacterial isolates on the media selective for LAB and AAB were obtained according to the Harrison Disk method. These isolates were identified by amplifying a 1.5 kilobase (kb) part of the 16S ribosomal RNA (rRNA) gene using the polymerase chain reaction (PCR), followed by DNA sequencing. The isolates were identified by comparing the sequences obtained to sequences listed in the NCBI database using the BLAST algorithm and searching for the closest relative.
The main LAB group present in the omaere was lactococci (94%), in chambiko and chekapmkaika it was lactobacilli (30% and 45%, respectively), in omashikwa it was enterococci (43%) and in masse it was leuconostocs (68%). The same microbial species were present on a number of the selective media used in this study. Lactococcus spp., Enterococcus spp. and Lactobacillus spp. were isolated from MRS + C, KCA + TTC, KCA + V and MRS + E and Leuconostoc spp. were isolated from MRS + C, MRS + E and KCA + V. Hygienic standards during traditional milk fermentation is often poor and, therefore, microbial contaminants were isolated from the traditional milk and these included Acinetobacter johnsonii and Klebsiella pneumoniae from KCA + V, Mesorhizobium loti, Acinetobacter radioresistens, Escherichia coli, Staphylococcus spp., Kluyvera georgiana, Enterobacter spp. and Klebsiella oxytoca from KCA + TTC, Staphylococcus spp. from MRS + C and Bacillus spp. from MRS + E. Since the media used for the isolation of the LAB and AAB in this study were not selective further identification of the enumerated microbes is of importance for the identification of the microbial groups present in each fermented milk.
The data obtained in this study clearly shows that fermented milks from Sub-Saharan Africa vary significantly from each other in terms of microbial numbers, microbial diversity and the dominant microbial groups present. The microbial diversity of the traditionally fermented milks was more diverse than the microbial diversity of the commercially fermented milks. LAB strains isolated from these traditionally fermented milks can be used to develop novel starters and as a result new commercially fermented dairy products with unique aromas, tastes and characteristics can be produced.<br>AFRIKAANSE OPSOMMING: 'n Wye verskeidenheid tradisioneel en kommersieel gefermenteerde melk produkte word algeneem verbruik in verskeie lande van Sub-Sahara Afrika. Kommersieel gefermenteerde melk word geproduseer op groot skaal, deur deeglik bestuurde gestandardiseerde produksieprosesse en 'n beginkultuur word gebruik om fermentasie te inisieer. Tradisioneel gefermenteerde melk word tuis gemaak en fermentasie gebeur spontaan by kamertemperatuur. Melksuurbakterieë (MSB) is verantwoordelik vir melkfermentasie waartydens die bakterieë koolhidrate omskakel na melksuur, koolstofdioksied, alkohol en ander organiese sure. Asetaatsuurbakterieë (ASB), giste en miseliale fungi is ook al van gefermenteerde melk geïsoleer.
In hierdie studie is die mikrobiese konsortium teenwoordig in drie soorte tradisioneel gefermenteerde melk, naamlik omashikwa van Namibië, masse van Mosambiek en chekapmkaika van Uganda en twee soorte kommersieel gefermenteerde melk, naamlik chambiko van Malawi en omaere van Namibië, geïsoleer en getel op ses verskillende selektiewe groeimedia insluitend MRS + C (spesifiek vir lactobacilli), KCA + TTC (spesifiek vir lactococci), KCA + V (spesifiek vir leuconostocs), MRS + E (spesifiek vir ASB), MEA (spesifiek vir miseliale fungi) en YPD (spesifiek vir giste).
Geen betekenisvolle verskille is gevind tussen die mikrobiese tellings verkry vir die drie chambiko monsters nie, sowel as tussen die mikrobiese tellings verkry vir die twee omaere monsters, op elk van die selektiewe groeimedia, wat dui op lae monster variansie. Betekenisvolle verskille is gevind tussen die mikrobiese tellings verkry vir die drie omashikwa monsters op al ses selektiewe groeimedia. Betekenisvolle verskille is ook waargeneem tussen die mikrobiese tellings van die drie masse monsters en beide die chekapmkaika monsters op die selektiewe groeimedia. Daarbenewens is betekenisvolle verskille waargeneem tussen gemiddelde mikrobiese tellings verkry vir elke groeimedium tussen die masse en chekapmkaika, die chambiko en omaere asook toe die tradisionele en kommersiële melk produkte met mekaar vergelyk is. Volgens die gemiddelde mikrobiese tellings verkry op elk van die groeimedia selektief vir MSB, is die hoogste mikrobiese telling waargeneem op KCA + TTC medium vir omaere (2.3 x 106 kve.ml-1), KCA + V vir chambiko (1.8 x 105 kve.ml-1), KCA + TTC vir omashikwa en MRS + C vir masse en chekapmkaika (6.2 x 106 en 2.0 x 103 kve.ml-1, respektiewelik).
Na die isolasie en tel van die mikrobes teenwoordig in elke melk is bakteriese isolate op die media selektief vir MSB en ASB verkry volgends die Harrison Disk metode. Hierdie isolate is geïdentifiseer deur amplifikasie van „n 1.5 kilobasis (kb) gedeelte van die 16S ribosomale RNS (rRNS) geen deur gebruik te maak van die polimerase kettingreaksie gevolg deur DNS klonering. Die isolate is geïdentifiseer deur die gekloneerde insetsels se volgordes te vergelyk met volgordes beskikbaar op die NCBI webwerf deur van die BLAST algoritme gebruik te maak en die naas verwante insetsel op te spoor.
Die hoof MSB groep teenwoordig in die omaere was lactococci (94%), in chambiko en chekapmkaika was dit lactobacilli (30% en 45%, respektiewelik), in die omashikwa was dit enterococci (43%) en in die masse was dit leuconostocs (68%). Dieselfde mikrobiese spesies was teenwoordig op verskeie van die selektiewe groeimedia gebruik in hierdie studie. Lactococcus spp., Enterococcus spp. en Lactobacillus spp. is geïsoleer van MRS + C, KCA + TTC, KCA + V en MRS + E en Leuconostoc spp. is geïsoleer van MRS + C, MRS + E en KCA + V. Higiëniese standaarde tydens tradisionele melkfermentasie is dikwels swak en dus is mikrobiese kontaminante geïsoleer van die tradisionele melk produkte insluitend Acinetobacter johnsonii en Klebsiella pneumoniae van KCA + V, Mesorhizobium loti, Acinetobacter radioresistens, Escherichia coli, Staphylococcus spp., Kluyvera georgiana, Enterobacter spp. en Klebsiella oxytoca van KCA + TTC, Staphylococcus spp. van MRS + C en Bacillus spp. van MRS + E. Aangesien die media wat gebruik is vir die isolasie van die MSB en ASB in hierdie studie nie selektief was nie, is verdere identifikasie van die getelde mikrobes belangrik vir die identifikasie van die mikrobiese groepe teenwoordig in elke melk.
Die data verkry in hierdie studie dui aan dat gefermenteerde melk produkte van Sub-Sahara Afrika betekenisvol van mekaar verskil in terme van mikrobiese getalle, mikrobiese diversiteit en die dominante mikrobiese groepe teenwoordig. Die mikrobiese diversiteit van die tradisioneel gefermenteerde melk produkte was meer divers as die mikrobiese diversiteit van die kommersieel gefermenteerde melk produkte. MSB spesies geïsoleer van hierdie tradisioneel gefermenteerde melk produkte kan gebruik word om nuwe beginkulture te ontwikkel en gevolglik kan nuwe kommersieel gefermenteerde suiwelprodukte met unieke aromas, smake en eienskappe geproduseer word.
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Zerbielli, Kleber Marcos. "Bebida láctea fermentada com cultura probiótica adicionada de semente de chia (Salvia hispanica L.)." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/1060.
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O objetivo deste trabalho foi desenvolver uma bebida láctea fermentada preparada com 60% de leite, 32% de soro lácteo e 8% de açúcar, utilizando micro-organismos probióticos. Foram desenvolvidas 3 formulações, com 1% (A), 3% (B) e 5% de semente de chia (Salvia hispanica L.). Foram realizadas análises físico-químicas na formulação padrão e nas formulações A, B e C durante 0, 7 e 14 dias; análise sensorial nas formulações A, B, e C nos tempos 0, 7 e 14 dias e avaliação microbiológica. O teor de umidade nas 3 formulações apresentou diferença significativa aos 0 e 7 dias de estocagem (p < 0,05). Os teores de cinzas, proteínas, lipídeos e a viscosidade da bebida aumentaram significativamente à medida que se aumentou a proporção de chia na bebida. Foi observada uma redução gradativa do pH e aumento da acidez titulável em função do tempo de estocagem da bebida. A bebida láctea obteve boa aceitação sensorial, mas foi observada uma diminuição nas notas da escala hedônica e intenção de consumo durante o período de estocagem. A contagem de bactérias probióticas teve redução de aproximadamente 1 ciclo logarítmico por semana. A formulação preferida no teste de ordenação de preferência foi a formulação A.<br>The aim of this study was to develop a fermented dairy beverage made with 60% milk, 32% whey and 8% sugar, using probiotic microorganisms. Three formulations, with 1% (A), 3% (B) and 5% chia seed (Salvia hispanica L.) have been developed. Physico-chemical analyzes on standard formulation and the formulations A, B and C for 0, 7 and 14 days were made; sensory analysis in formulations A, B, and C for times 0, 7 and 14 days and microbiological evaluation The moisture content of the three formulations showed a significant difference at 0 and 7 days of storage (p <0.05). Contents of ash, protein, lipids and viscosity increased significantly as it increased the proportion of chia. A gradual reduction of pH and increase in acidity due to the storage time of the beverage was observed. The product has obtained good acceptability, but a decrease was observed in the global acceptability and intention of consumption during the storage period. The probiotic bacteria count was reduced by about 1 log cycle per week. The preferred formulation of the ranking preference test was the formulation A.
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Casarotti, Sabrina Neves [UNESP]. "Perfil tecnológico e funcional de cepas probióticas em leite fermentado." Universidade Estadual Paulista (UNESP), 2013. http://hdl.handle.net/11449/110992.
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000793449.pdf: 1774627 bytes, checksum: f954bbd302ea6c81ed822df1b34b08b2 (MD5)<br>Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)<br>Durante a estocagem de leites fermentados, as bactérias probióticas devem manter-se viáveis, para que resultem em benefício para a saúde do consumidor. A composição da cultura lática utilizada para a fermentação e os ingredientes adicionados ao leite influenciam a viabilidade dos probióticos durante a estocagem refrigerada. Além disso, é importante que os probióticos sobrevivam às condições adversas encontradas durante a passagem pelo trato gastrointestinal (TGI). A presença de medicamentos de diferentes tipos no TGI também pode suprimir ou reduzir o efeito terapêutico dos micro-organismos probióticos. O principal objetivo desse trabalho foi avaliar o efeito da composição da cultura e de diferentes matrizes na qualidade tecnológica de leite fermentado e o efeito de medicamentos comerciais sobre a sobrevivência dos probióticos. Para melhor distribuição e realização dos experimentos, o trabalho foi dividido em quatro partes. Na primeira parte foi estudado o efeito da composição da cultura lática durante a fermentação, por meio da produção de ácidos orgânicos, consumo de lactose e cinética de acidificação, e durante a estocagem de leites fermentados, avaliando-se o pH, sinérese, viabilidade dos micro-organismos (S. thermophilus, Lactobacillus acidophilus e Bifidobacterium animalis subsp. lactis), sobrevivência dos probióticos às condições simuladas do TGI, características sensoriais dos produtos e concentração dos ácidos orgânicos. As bactérias que produziram a maior quantidade de ácido lático foram as homofermentativas S. thermophilus e L. acidophilus. Os produtos fermentados contendo B. animalis subsp. lactis apresentaram os maiores teores de ácido acético ao final da fermentação. Apenas L. acidophilus foi capaz de metabolizar o citrato, enquanto os teores de piruvato aumentaram ligeiramente durante a fermentação. A cinética de fermentação foi influenciada pela composição da ...<br>During storage of fermented milk, probiotic bacteria must retain their viability in order to promote health benefits to the consumer. The composition of the culture used during fermentation and the ingredients added to milk can influence the viability of probiotics during refrigerated storage. Furthermore, it is important that probiotics survive to the harsh conditions during the passage through the gastrointestinal tract (GIT). The presence of different drugs in the GIT can also suppress or reduce the therapeutic effect of probiotic microorganisms. The main objective of this study was to evaluate the effect of the composition of the culture and different matrices on the quality of fermented milk and the effect of medications on the survival of commercial probiotics strains. The work was divided in four parts for better distribution and execution of experiments. In the first part, it was studied the effect of the composition of culture during fermentation through the production of organic acids, lactose consumption and kinetics of acidification and during storage, evaluating the pH, syneresis, viability of microorganisms (S. thermophilus , Lactobacillus acidophilus and Bifidobacterium animalis subsp.), survival of probiotics against simulated GIT conditions, sensory characteristics and concentration of the organic acids. The bacteria that produced the largest amount of lactic acid were the homofermentatives S. thermophilus and L. acidophilus. Fermented products containing B. animalis subsp. lactis showed the highest levels of acetic acid at the end of fermentation. Only L. acidophilus was able to metabolize citrate, while the levels of pyruvate rose slightly during fermentation. The kinetics of acidification was influenced by the composition of lactic acid culture. The higher pH values at the end of storage were obtained for treatments with probiotic cultures. The syneresis reduced during storage and the lowest value was observed in the ...<br>FAPESP: 09/12808-7
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Zacarchenco, Patricia Blumer. "Leites fermentados por streptococcus thermophilus adicionados de lactobacillus acidophilus e bifidobacterium longum : isolamento diferencial dos microrganismos, multiplicação em diferentes condições e efeitos nas caracteristicas sensoriais dos leites fermentados naturais ou modificados." [s.n.], 2004. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255590.
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Lucatto, Juliana Nunes. "Produção e caracterização de iogurte simbiótico sabor banana, obtido a partir de leite de vaca e de cabra, cultura probiótica e polpa de banana verde." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/1224.
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CNPq<br>A crescente procura dos consumidores por alimentos que, além das funções básicas de nutrição, exercem efeitos benéficos à saúde, tem estimulado os pesquisadores e as indústrias alimentícias a desenvolverem produtos lácteos funcionais. Nesta classe, atenção especial tem sido dada ao desenvolvimento de iogurtes com propriedades probióticas e prebióticas, denominados de simbióticos. Inúmeros mecanismos têm sido propostos para tentar explicar os benefícios do consumo dos produtos lácteos simbióticos, dentre eles a capacidade que os micro-organismos probióticos têm de produzir ácido linoleico conjugado. O consumo deste composto tem sido associado a efeitos benéficos à saúde, como propriedades anticarcinogênicas, modulação do sistema imune, diminuição da aterosclerose, entre outros. O presente trabalho teve por objetivo geral a produção e caracterização de um iogurte simbiótico sabor banana obtido a partir dos leites de cabra e de vaca, das culturas probióticas Lactobacillus acidophilus e Bifidobacterium animalis subps lactis Bb-12 e polpa de banana verde como fonte de amido resistente. Para atingir este objetivo, as seguintes etapas foram realizadas: revisão bibliográfica sobre ácido linoleico conjugado, por serem o leite e seus derivados as principais fontes destes ácidos graxos; análise da composição centesimal e das propriedades físico-químicas do leite de vaca, do leite de cabra, da banana verde, da polpa de banana verde e dos iogurtes produzidos; verificação da viabilidade dos diferentes tratamentos de iogurte como carreadores de micro-organismo probiótico através da enumeração de Lactobacillus acidophilus e de Bifidobacterium animalis subps lactis Bb-12 durante a vida útil dos produtos (tempo 0, 15, 30 e 45 dias); quantificação dos micro-organismos Lactobacillus delbruecki subsp. bulgaricus e Streptococcus salivarius subps. thermophilus empregados como cultura iniciadora na elaboração dos iogurtes, durante a vida útil dos produtos (tempo 0, 15, 30 e 45 dias); estudo do perfil de textura (dureza, coesividade, elasticidade e gomosidade) e viscosidade aparente dos diferentes tratamentos de iogurte durante a vida útil (0, 15, 30 e 45 dias) e determinação da cor (parâmetro L* e coordenadas a* e b*) das diferentes formulações de iogurtes durante a vida útil (0, 15, 30 e 45 dias), um estudo de mercado e por fim, análise sensorial dos iogurtes elaborados. As seis formulações de iogurte atenderam às exigências da legislação vigente para as características físico-químicas, para a composição centesimal e para as contagens microbiológicas. Ainda, foram
observadas diferenças significativas na composição centesimal, nas propriedades físico-químicas, nos perfis de cor e textura e na análise sensorial dos iogurtes elaborados com leite de vaca daqueles elaborados com leite de cabra.<br>The growing demand from consumers for foods that beyond basic nutritional functions, exert beneficial health effects has stimulated researchers and the food industry to develop functional dairy products. In this class, special attention has been given to the development of yoghurt with probiotic and prebiotic properties, called symbiotic. Numerous mechanisms have been proposed to explain the benefits of consuming dairy symbiotic products, including the ability of probiotic microorganisms on conjugated linoleic acid production. The use of this compound has been associated with beneficial health effects, such as anticarcinogenic properties, modulation of the immune system, reduction of atherosclerosis, among others. The overall aim of this study was the production and characterization of a symbiotic banana flavored yogurt obtained from cow and goat milk, probiotic cultures Lactobacillus acidophilus and Bifidobacterium animalis subsp lactis Bb-12 and green banana pulp as resistant starch source. To achieve this goal, the following steps were carried out: literature review about conjugated linoleic acid, analysis of the chemical composition and physicochemical properties of cow's milk, goat milk, green banana, green banana pulp and yoghurt produced; checking the viability of the probiotic microorganism Lactobacillus acidophilus and Bifidobacterium animalis subsp lactis Bb-12 by enumeration during the useful life of the products (time 0, 15, 30 and 45 days); quantification of the microorganisms Lactobacillus delbruecki subsp. bulgaricus and Streptococcus salivarius subps. thermophilus as starter culture employed in the preparation of yoghurt during the product lifetime (time 0, 15, 30 and 45 days); profile study of texture (hardness, cohesiveness, elasticity or gumminess) and apparent viscosity of different treatments during yogurt lifetime (0, 15, 30 and 45 days) and determining color (parameter L * and a * b * coordinates) of different formulations of yogurts during the lifetime (0, 15, 30 and 45 days), market study and finally, the sensory analysis of yoghurt prepared. The six yogurt formulations achieved the legal requirements for the physico-chemical properties, for the centesimal composition and for microbiological enumeration. Still, significant differences were observed in the centesimal composition, the physico-chemical properties, color and texture profiles and sensory analysis of yogurt made with cow’s milk from those made with goat’s milk.
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Casarotti, Sabrina Neves. "Perfil tecnológico e funcional de cepas probióticas em leite fermentado /." São José do Rio Preto, 2013. http://hdl.handle.net/11449/110992.
Full textAbstract:
Orientador: Ana Lúcia Barretto Penna<br>Banca: Mirna Lúcia Gigante<br>Banca: Graziele Aparecida Chiuchi Garcia<br>Banca: Kátia Sivieri<br>Banca: Ana Carolina Conti e Silva<br>Resumo: Durante a estocagem de leites fermentados, as bactérias probióticas devem manter-se viáveis, para que resultem em benefício para a saúde do consumidor. A composição da cultura lática utilizada para a fermentação e os ingredientes adicionados ao leite influenciam a viabilidade dos probióticos durante a estocagem refrigerada. Além disso, é importante que os probióticos sobrevivam às condições adversas encontradas durante a passagem pelo trato gastrointestinal (TGI). A presença de medicamentos de diferentes tipos no TGI também pode suprimir ou reduzir o efeito terapêutico dos micro-organismos probióticos. O principal objetivo desse trabalho foi avaliar o efeito da composição da cultura e de diferentes matrizes na qualidade tecnológica de leite fermentado e o efeito de medicamentos comerciais sobre a sobrevivência dos probióticos. Para melhor distribuição e realização dos experimentos, o trabalho foi dividido em quatro partes. Na primeira parte foi estudado o efeito da composição da cultura lática durante a fermentação, por meio da produção de ácidos orgânicos, consumo de lactose e cinética de acidificação, e durante a estocagem de leites fermentados, avaliando-se o pH, sinérese, viabilidade dos micro-organismos (S. thermophilus, Lactobacillus acidophilus e Bifidobacterium animalis subsp. lactis), sobrevivência dos probióticos às condições simuladas do TGI, características sensoriais dos produtos e concentração dos ácidos orgânicos. As bactérias que produziram a maior quantidade de ácido lático foram as homofermentativas S. thermophilus e L. acidophilus. Os produtos fermentados contendo B. animalis subsp. lactis apresentaram os maiores teores de ácido acético ao final da fermentação. Apenas L. acidophilus foi capaz de metabolizar o citrato, enquanto os teores de piruvato aumentaram ligeiramente durante a fermentação. A cinética de fermentação foi influenciada pela composição da ...<br>Abstract: During storage of fermented milk, probiotic bacteria must retain their viability in order to promote health benefits to the consumer. The composition of the culture used during fermentation and the ingredients added to milk can influence the viability of probiotics during refrigerated storage. Furthermore, it is important that probiotics survive to the harsh conditions during the passage through the gastrointestinal tract (GIT). The presence of different drugs in the GIT can also suppress or reduce the therapeutic effect of probiotic microorganisms. The main objective of this study was to evaluate the effect of the composition of the culture and different matrices on the quality of fermented milk and the effect of medications on the survival of commercial probiotics strains. The work was divided in four parts for better distribution and execution of experiments. In the first part, it was studied the effect of the composition of culture during fermentation through the production of organic acids, lactose consumption and kinetics of acidification and during storage, evaluating the pH, syneresis, viability of microorganisms (S. thermophilus , Lactobacillus acidophilus and Bifidobacterium animalis subsp.), survival of probiotics against simulated GIT conditions, sensory characteristics and concentration of the organic acids. The bacteria that produced the largest amount of lactic acid were the homofermentatives S. thermophilus and L. acidophilus. Fermented products containing B. animalis subsp. lactis showed the highest levels of acetic acid at the end of fermentation. Only L. acidophilus was able to metabolize citrate, while the levels of pyruvate rose slightly during fermentation. The kinetics of acidification was influenced by the composition of lactic acid culture. The higher pH values at the end of storage were obtained for treatments with probiotic cultures. The syneresis reduced during storage and the lowest value was observed in the ...<br>Doutor
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Maganha, Luciana Cecília. "Efeito da inclusão de leite em pó e açúcar sobre a viabilidade de bactérias probióticas em leite fermentado desnatado." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/74/74131/tde-29092010-134509/.
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O objetivo deste estudo foi avaliar o efeito da inclusão de leite em pó desnatado e de açúcar sobre a viabilidade de microrganismos probióticos e a qualidade do leite fermentado desnatado. Para isso, foram constituídos 8 tratamentos, a saber: 1. leite desnatado (LD) e padronizado com 0,2% de gordura (LD 0,2%G); 2. LD 0,2%G + 5% de leite em pó (Lp); 3. LD 0,2%G + 10% de Lp; 4. LD 0,2%G + 15% de Lp; 5. LD 0,2%G + 5% de Lp + 10% de açúcar (A); 6. LD 0,2%G + 10% de Lp + 10% de A; 7. LD 0,2%G + 15% de Lp + 10% de A; 8. LD 0,2%G + 10% de A. Foi preparada a cultura láctea mista DVS ABT-4 (Chr-Hansen) contendo Streptococcus thermophilus, Bifidobacterium animalis e Lactobacillus acidophilus, que foi aplicada em todos os tratamentos para a fermentação e produção do leite fermentado. O produto foi então envasado e armazenado a 5ºC para as análises subseqüentes. Os leites fermentados foram submetidos à avaliação físico-química, microbiológica e sensorial nos dias 1, 10 e 21 após a fabricação. Os resultados mostraram que todos os tratamentos permaneceram de acordo com a legislação brasileira no que diz respeito aos aspectos físico-químicos, além de os mesmos terem permanecido constantes durante os 21 dias de armazenamento, com exceção do pH, que diminuiu nos dias seguintes a fabricação em decorrência da pós-acidificaçao dos leites fermentados. Quanto às características microbiológicas, observou-se maiores contagens nos tratamentos com maior teor de leite em pó (tratamentos 3, 4, 6 e 7), principalmente para as bactérias probióticas, com diferença estatisticamente significativa entre todos os tratamentos. Entretanto, a adição de açúcar não interferiu nas contagens de probióticos dos leites fermentados. As contagens microbiológicas permaneceram constantes durante todos os 21 dias de armazenamento. O tratamento 6 (LD 0,2%G + 10% de Lp + 10% de A) foi o que obteve melhores notas na avaliação sensorial nos dias 1, 10 e 21 de armazenamento, indicando ser esta formulação a melhor dentre as estudadas para a aceitação do produto com maior viabilidade de bactérias probióticas.<br>The aim of this study was to evaluate the effect of skimmed milk powder and sugar inclusion on the viability of probiotic microorganisms and on the quality of skimmed fermented milk. Eight different treatments were prepared: 1. Skimmed and standardized milk (SM) at 0,2% of fat (SM 0,2%F); 2. SM 0,2%F + 5% of milk powder (MP); 3. SM 0,2%F + 10% MP; 4.SM 0,2%F + 15% MP; 5. SM 0,2%F + 5% MP + 5% of sugar (S); 6. SM 0,2%F + 10% MP + 5% S; 7. SM 0,2%F + 15%MP + 10%S; 8. SM 0,2%F + 10%S. The mixed lactic culture DVS ABT-4 (Chr-Hansen) containing Streptococcus thermophilus, Bifidobacterium animalis and Lactobacillus acidophilus was prepared and placed in all the treatments for the fermented milk fermentation and production. The product was bottled and stored at 5°C for the subsequent analyses. The fermented milks were submitted to physical-chemical, microbiological and sensory analyses on the 1st, 10th and 21st days after production. Results for the physic-chemical analyses showed that all the treatments comprised the requirements as adopted in Brazilian regulations. All the physical-chemical variables were constant during the 21 days of storage, except for the pH, which decreased during storage because of the fermented milks post-acidification. For the microbiological analyses, greater numbers, especially the probiotic bacteria, were obtained in treatments with higher milk powder content (treatments 3, 4, 6 and 7), with significant statistical differences among all the treatments. However, the sugar addition did not interfere with the recovery of probiotic bacteria in the fermented milks. The microbiological data were constant during the 21 days of storage. Results obtained in the sensory analyses showed that treatment 6 was the one with higher grades on days 1, 10 and 21 of storage, hence indicating that this composition is the best one among those studied for acceptability of the product with greater viability of probiotic bacteria.
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Florence, Ana Carolina Rodrigues. "Perfil tecnológico de cepas de bifidobactéria em cultura pura e em co-cultura com Streptococcus thermophilus em leites orgânico e convencional." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07072009-093910/.
Full textAbstract:
A crescente preocupação com tecnologias sustentáveis e a procura de novos alimentos funcionais despertam o interesse para o desenvolvimento de novos produtos alimentícios que proporcionem, além da nutrição, benefícios à saúde do consumidor. Assim, esse trabalho visa propor o leite orgânico como potencial matéria-prima para a fabricação de leites fermentados probióticos. Para tanto, estudou-se o perfil tecnológico de cepas de bifidobactéria em cultura pura e em co-cultura com Streptococcus thermophilus em leites orgânico e convencional, analisando a composição química dos leites, determinando o perfil de acidificação de quatro cepas de Bifidobacterium animalis subsp. lactis em cultura pura e em co-cultura com Streptococcus thermophilus, verificando a contagem microbiológica das culturas probióticas e iniciadoras nos leites fermentados, examinando o perfil de ácidos graxos e o teor de ácido linoléico conjugado dos leites fermentados e determinando o perfil de textura dos leites fermentados. A maior velocidade de acidificação foi observada para as cepas B94 e BL04 em leite orgânico e para a cepa HN019, para ambos os tipos de leite. As contagens de todas as cepas de B. animalis subsp. lactis foram superiores a 8,58 log10 unidades formadoras de colônia (UFC).mL-1</SUP. O leite orgânico apresentou maiores teores de ferro e proteína, enquanto o leite convencional apresentou maiores teores de gordura e lactose. Os principais ácidos graxos foram pouco influenciados pelo tipo de leite e as maiores quantidades de ácido linoléico conjugado (65 % maior do que o controle) foram encontradas em leite orgânico fermentado com a cepa BB12 em co-cultura com S. thermophilus. Assim, verificou-se que o leite orgânico pode ser empregado como matéria-prima na fabricação de leites fermentados probióticos, agregando qualidade nutricional ao produto final.<br>The concern about sustainable technologies and demand for new functional foods arouses the interest for the development of new food products in addition to provide nutrition and health benefits to the consumer. Thus, this work aims to offer organic milk as a potential raw material for the manufacture of probiotic fermented milk. Therefore, studying the technological profile of strains of bifidobacteria in pure culture and in co-culture with Streptococcus thermophilus in organic and conventional milks, analyzing the chemical composition of milk; determining the profile of acidification of four strains of Bifidobacterium animalis subsp. lactis in pure culture and in co-culture with Streptococcus thermophilus; checking the counts of starter and probiotic cultures in fermented milks; examining the profile of fatty acids and conjugated linoleic acid content of fermented milks and the profile of texture of fermented milks. The highest rate of acidification profile was observed for the strains BL04 and B94 in organic milk and for the strain HN019 in both milks. The counts of all strains of B. animalis subsp. lactis were higher than 8.58 log10 colony forming units (CFU). mL-1. The organic milk had higher levels of iron and protein, whereas conventional milk had higher levels of fat and lactose. The main fatty acids were not influenced by the type of milk and higher amounts of conjugated linoleic acid (65% higher than the control) were found in organic fermented milk with the strain BB12 in co-culture with S. thermophilus. Thus, it was found that organic milk can be used as raw material in the manufacture of probiotic fermented milk, increasing nutritional quality to final product.
Books on the topic "Fermented milks"
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Tamime, Adnan, ed. Fermented Milks. Blackwell Publishing Ltd, 2006. http://dx.doi.org/10.1002/9780470995501.
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Chandan, Ramesh C., ed. Manufacturing Yogurt and Fermented Milks. Blackwell Publishing, 2006. http://dx.doi.org/10.1002/9780470277812.
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Chandan, Ramesh C., and Arun Kilara, eds. Manufacturing Yogurt and Fermented Milks. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118481301.
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Federation, International Dairy, ed. Fermented milks: Science and technology. International Dairy Federation, 1988.
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K, Robinson R., ed. Therapeutic properties of fermented milks. Elsevier Applied Science, 1991.
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C, Chandan Ramesh, ed. Manufacturing yogurt and fermented milks. Blackwell Pub., 2006.
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K, Robinson R., ed. A colour guide to cheese and fermented milks. Chapman & Hall, 1995.
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1958-, Mistry Vikram V., ed. Cheese and fermented milk foods. 3rd ed. F.V. Kosikowski, 1997.
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Federation, International Dairy, ed. Fermented milk: Proceedings of the IDF seminar on aroma and texture of fermented milk held in Kolding, Denmark, June 2002. IDF, 2003.
Find full textBook chapters on the topic "Fermented milks"
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Varnam, Alan H., and Jane P. Sutherland. "Fermented Milks." In Milk and Milk Products. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-1813-6_8.
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Oberman, H., and Z. Libudzisz. "Fermented milks." In Microbiology of Fermented Foods. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_11.
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Varnam, Alan H., and Jane P. Sutherland. "Fermented Milks." In Milk and Milk Products. Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-2798-5_8.
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Robinson, Richard K., Adnan Y. Tamime, and Monika Wszolek. "Microbiology of Fermented Milks." In Dairy Microbiology Handbook. John Wiley & Sons, Inc., 2005. http://dx.doi.org/10.1002/0471723959.ch8.
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Shah, Nagendra P. "Probiotics and fermented milks." In Manufacturing Yogurt and Fermented Milks. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118481301.ch22.
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Brody, Aaron L. "Fermented dairy packaging materials." In Manufacturing Yogurt and Fermented Milks. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118481301.ch7.
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Özer, B., and A. Y. Tamime. "Membrane Processing of Fermented Milks." In Membrane Processing. Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118457009.ch7.
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Sodini, Isabelle, and Phillip S. Tong. "Milk and milk-based ingredients." In Manufacturing Yogurt and Fermented Milks. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118481301.ch8.
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Chandan, Ramesh C. "History and consumption trends." In Manufacturing Yogurt and Fermented Milks. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118481301.ch1.
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Chandan, Ramesh C., and Kevin O'Rell. "Ingredients for yogurt manufacture." In Manufacturing Yogurt and Fermented Milks. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118481301.ch10.
Full textConference papers on the topic "Fermented milks"
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Popa, Oana, and Ovidiu Tita. "EVALUATION OF THE PROPERTIES OF YOGURT ENRICHED WITH CRUDE POLYSACCHARIDES OBTAINED FROM DIFFERENT MUSHROOMS." In SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/6.1/s25.10.
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With the development of food production technologies, the consumers attention has turned to products with specific nutritional and health-promoting properties. For this necessity, today's manufacturers have turned their attention to fortified foods, and a raw material that is found in great diversity and that can be used to enrich food is represented by mushrooms. The purpose of this study consists in determining how the addition of different concentrations of crued polysaccharides extracted from mushrooms and added to milk to obtain new varieties of yogurts can influence its quality. The two mushroom species from which polysaccharides have been extracted are Champignon and Reishi. The obtained analysis showed that the crued polysaccharides extracted from mushrooms consist in carbohydrates (~6% - Champignon mushrooms; ~30% - Reishi mushrooms), proteins (~6.2% - Champignon mushrooms; ~12.6% - Reishi mushrooms) and in a smaller amount in phenolic compounds (~ 0.5% - Champignon mushrooms; ~8% - Reishi mushrooms). To obtain the fortified yogurts, the polysaccharides were added to cow's milk at different concentrations of 0.3% and 0.5% from each species of mushroom. A control sample represented by plain milk that does not contain polysaccharides was also developed. All samples were fermented using commercially available starter cultures. Following the determinations, it was found that the addition of polysaccharides led to a decrease in pH in the case of both types of samples with the addition of polysaccharides from mushrooms, compared to the control sample. The largest decreases in pH were recorded for concentrations of 0.5% added polysaccharides. In the case of syneresis, significant increases were recorded for the samples enriched with polysaccharides, especially for the samples to which concentrations of 0.5% polysaccharides were added (38.02g for the sample with Reishi polysaccharides and 42.22g for the sample with Champignon polysaccharides). The results on the antioxidant activity following the determinations performed recorded the lowest values for the control sample (355?M). The results showed that crude polysaccharides extracted from the two species of mushrooms added to milk before fermentation can improve its properties, but can also affect them, if the concentrations are not exceeded and are not kept under observation.
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Baird, Crawford, Dora Ogles, and Brett R. Baldwin. "Molecular Microbiological Methods to Investigate Microbial Influenced Corrosion in Fully Integrated Kraft Pulp and Paper Mills." In CORROSION 2016. NACE International, 2016. https://doi.org/10.5006/c2016-07278.
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Abstract MIC often contributes to corrosion in paper mills despite the seemingly inhospitable conditions for microbial growth. Molecular microbiological methods most notably quantitative polymerase chain reaction (qPCR) were employed to examine MIC at three paper mills with unique operations and construction materials. Despite raw water treatment, qPCR quantification of total bacteria and specific MIC associated microbial groups revealed growth of substantial and diverse microbial populations which had not been identified with cultivation based methods. Moreover, qPCR quantification of several microbial groups highlighted their roles in MIC. At most facilities including one experiencing corrosion of UNS S31254, iron oxidizing bacteria (IOB) were detected at high concentrations (1.00 × 108 cells/g). The actions of IOB were confirmed by x-ray diffraction analysis demonstrating production of iron oxyhydroxides (e.g. hematite). Fermenting bacteria were also routinely detected. Along with direct impacts, volatile fatty acids and hydrogen produced during fermentation support growth of other anaerobic microorganisms linked to MIC. Consistent with tubercle formation and biofilm maturation, sulfate reducing bacteria (SRB) and methanogens were detected in some solid phase samples. Overall, the qPCR results suggest biomass growth within the system, IOB activity and tubercle formation followed by proliferation of fermenters and eventually SRB and methanogens under the deposits.
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Boophamala, Chonnipa, Panchalee Pathanibul, Nathanai Khongame, and Passachon Prommintr. "DEVELOPMENT OF HIGH-PROTEIN PLANT-BASED YOGURT FROM OAT, CHICKPEA AND PEA PROTEIN." In THE 2023 INTERNATIONAL CONFERENCE ON CREATIITY, MANAGEMENT, EDUCATION, TECHNOLOGY AND SCIENCES. EDUCATION STUDIO, 2023. http://dx.doi.org/10.62788/zz741ro.
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For health benefit and sustainable process reasons, consumption of plant-based diets is becoming more popular nowadays. Yogurt, traditionally fermented from dairy milk, has already been developed with plant milks offering a dairy-free alternative for individuals with lactose intolerance and cow’s milk allergy. In this study, oat and chickpea were selected to create a new plant-based yogurt. A more balanced amino acid profile can be achieved by combining a grain (oat) and a legume (chickpea) in the product. The first objective was to investigate the appropriate proportion of oat and chickpea (5:5, 6:6, 7:7) in yogurt. Sensory analysis revealed that the 6:6 ratio was favored by panelists in more quality attributes (p≤0.05). Most plant-based foods are low in protein compared with animal-derived foods. Hence, the second objective was to enhance the protein concentration of yogurt by substituting some chickpea with pea protein isolate (4:2, 3:3, 2:4). The higher level of pea protein in yogurt contributed to decreased firmness, lower acidity, and higher syneresis (p≤0.05). The protein contents of yogurt substituted with 0, 2, 3 and 4% pea protein were 3.74, 5.58, 6.71 and 7.98%, respectively. However, yogurt with 3% pea protein was preferred in more sensory quality categories (p≤0.05). In summary, the combination of 6% oat, 3% chickpea, and 3% pea protein was the most suitable ingredient ratio for developing a novel plant-based yogurt with a high-protein content and a balanced amino acid composition.
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Asryan, V. R. "THE EFFECT OF THE TYPE OF STARTER CULTURE ON THE BIOCHEMICAL PARAMETERS OF THE FERMENTED MILK PRODUCT OF MIXED FERMENTATION." In Innovative Technologies in Science and Education. ДГТУ-Принт, 2024. https://doi.org/10.23947/itse.2024.157-159.
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The article examines the effect of various ferments on the biochemical parameters of a fermented dairy product. The processes of fermentation and transformation of milk, as well as changes in the composition and nutritional value of the final product, are described, which allows us to identify the most effective ferments to improve the quality of products.
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Asryan, V. R. "FUNDAMENTALS OF BAKERY BIOTECHNOLOGY." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2024. http://dx.doi.org/10.23947/interagro.2024.113-114.
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This article describes the process of producing fermented milk products from cultured butter milk. It explains the high-temperature treatment of the raw material, the fermentation of milk using a local laboratory, the process of curdling and cooling the product. It also notes that fermented milk products have a positive impact on human health and are recommended to be included in the diet. Additionally, it highlights the importance of expanding the range of functional food products in the fermented milk industry due to high market competition.
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Chaplygina, Olga, Anna Vesnina, and Alexander Prosekov. "INFLUENCE OF CHLORAMPHENICOL ON THE QUALITY OF FERROUS MILK PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-149.
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Antibiotics have a significant impact on the physicochemical, organoleptic and
 microbiological characteristics of milk. It is known that the presence of an antibiotic in raw milk
 also affects the technological parameters of the production of fermented milk products. This work is
 aimed at studying the effect of chloramphenicol contained in milk on the quality of fermented milk
 products.
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Pozhidaeva, Ekaterina, Evgeny Popov, and Yana Dymovskih. "Exopolysaccharide Fermented Milk Ice Cream." In Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019). Atlantis Press, 2019. http://dx.doi.org/10.2991/isils-19.2019.61.
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Ma’rufah, Nur Laili, Trijoko Wisnu Murti, Z. Nurhanifah, and M. Devina. "Whey Valorisation of Probiotic Fermented Milk." In 9th International Seminar on Tropical Animal Production (ISTAP 2021). Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220207.040.
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Sukhareva, T. N. "Assessment of the quality of ryazhenka sold on the market of the city of michurinsk." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-236.
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Lodygin, Aleksei, Ivan Evdokimov, N. Poklar Ul'rih, and D. M. Halanskaya. "THE USE OF CHITOSAN AND EXTRACTS OF BIOLOGICALLY ACTIVE SUBSTANCES IN THE TECHNOLOGY OF FERMENTED DAIRY PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-76.
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The relevance of chitosan and biologically active substances plant extracts use of in the
 technology of fermented dairy products for functional purposes is substantiated. The results of study
 of Lbc. rhanmnosus culture microencapsulation process using chitosan as a carrier are presented.
 The doses of milk thistle and peppermint extracts based on cheese whey in skim milk during the
 cultivation of probiotic cultures were justified.
Reports on the topic "Fermented milks"
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MBAWALA, Augustin, Mian-Oudanang KOUSSOU, Hippolyte MOUAFO TENE, Hervé TCHOUGANG MANGAPTCHE, Galvany Franck TCHAKOUANI YAMAGUEU, and Ramona SUHAROSCHI. Indigenous Fermented Milks From Some Regions of Cameroon and Chad: Production Processes, Utilizations and Challenges. Peeref, 2022. http://dx.doi.org/10.54985/peeref.2209p9594628.
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Skriabina, M. P., A. M. Stepanova, S. I. Parnikova, and N. A. Oboeva. Probiotic fermented milk product based on bacterial strains Bacillus subtillis from secondary raw milk for young cattle cattle. СФНЦА РАН, 2018. http://dx.doi.org/10.18411/978-5-6041597-2018-202-203.
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Khakhariya, Ruchita, and Subrota Hati. Comparative assessment of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular studies. Peeref, 2023. http://dx.doi.org/10.54985/peeref.2305p2049452.
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