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Dissertations / Theses on the topic 'Probiotic dairy products'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

Ismail, Elsayed Elsayed Aly [Verfasser]. "Characterization and Genetic Improvement of Lactobacilli for Application in Probiotic Dairy Products / Elsayed Ismail." Kiel : Universitätsbibliothek Kiel, 2010. http://d-nb.info/1019952105/34.

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2

Yam, Godward Georgia Nga-Mun. "Studies on enhancing the viability and survival of probiotic bacteria in dairy foods through strain selection and microencapsulation." Thesis, View thesis View thesis, 2000. http://handle.uws.edu.au:8081/1959.7/411.

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In this study, strains of probiotic bacteria have been selected for tolerance to low pH, bile, sucrose, oxygen in media and low storage temperatures. Lactobacillus acidophilus 2401 and Bifidobacterium infantis 1912 were selected as strains able to survive in these conditions. These two strains were then offered further protection from the adverse conditions of food processing and storage by microencapsulation in a calcium alginate and starch gel matrix. Encapsulation in calcium alginate increases survival in yoghurt. In cheddar cheese the free L. acidophilus 2401 and B. infantis 1912 cells sur

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3

Yam, Godward Georgia Nga-Mun, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and of Science Food and Horticulture School. "Studies on enhancing the viability and survival of probiotic bacteria in dairy foods through strain selection and microencapsulation." THESIS_FST_SFH_YamGodward_G.xml, 2000. http://handle.uws.edu.au:8081/1959.7/411.

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In this study, strains of probiotic bacteria have been selected for tolerance to low pH, bile, sucrose, oxygen in media and low storage temperatures. Lactobacillus acidophilus 2401 and Bifidobacterium infantis 1912 were selected as strains able to survive in these conditions. These two strains were then offered further protection from the adverse conditions of food processing and storage by microencapsulation in a calcium alginate and starch gel matrix. Encapsulation in calcium alginate increases survival in yoghurt. In cheddar cheese the free L. acidophilus 2401 and B. infantis 1912 cells sur

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4

Yam, Godward Georgia Nga-Mun. "Studies on enhancing the viability and survival of probiotic bacteria in dairy foods through strain selection and microencapsulation /." View thesis View thesis, 2000. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030428.112849/index.html.

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Thesis (M.Sc.) (Hons.) -- University of Western Sydney, Hawkesbury, 2000.<br>A thesis presented for the fulfilment of Master of Science (Honours), Centre for Advanced Food Research, School of Science, Food and Horticulture, University of Western Sydney, Hawkesbury, December 2000. Spine title : Survival of probiotic bacteria in dairy foods. Bibliography : leaves 228-244.

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5

de, FINIS ANNA LISA. "Strategies for improving the nutritional quality of milk and dairy products from different species reared in the Mediterranean area." Doctoral thesis, Università di Foggia, 2017. http://hdl.handle.net/11369/363319.

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The aim of the first trial was to evaluate the effects of flaxseed supplementation on the yield and quality of buffalo milk. In particular, the fatty acid profile of milk from buffalo cows subjected to different diets has been investigated. Although buffalo milk is the second most produced milk in the world, and of primary nutritional importance in various parts of the world, few studies have focused on the chemical properties of buffalo milk. The larger size of buffalo fat globules, 5 vs. 3.5 μm, was related to the higher amount of fat in the buffalo milks: 73.4 ± 9.9 vs. 41.3 ± 3.7 g/kg for

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6

Garcia, Rita Vieira. "Desenvolvimento de leite de cabra fermentado adicionado de cepas probióticas, inulina, amido e gelatina." Universidade Federal da Paraíba, 2011. http://tede.biblioteca.ufpb.br:8080/handle/tede/4019.

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Made available in DSpace on 2015-04-17T14:49:16Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1272716 bytes, checksum: d982a13cfede81d5211e1cb2bb68ab85 (MD5) Previous issue date: 2011-09-29<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>The dairy sector is seeking to produce foods with functionality as main attribute. In this context, a market to be explored is that of dairy goats, since goat milk is a food alternative of excellent dietary and nutritional characteristics. However, due to its physical and chemical characteristics, the milk produces a soft clot af

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7

Katiliūtė, Lina. "Prebiotikų ir probiotikų panaudojimas Lietuvoje gaminamuose pieno produktuose." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2007. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2007~D_20070417_094418-55446.

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The aim of this work is to collect, analyze and summarize information about prebiotics and probiotics using in producible dairy products in Lithuania, about features and quality of their consumption, production and labeling marking. Prebiotics and probiotics are mostly inserting into dairy products because it results their vitality. In process of this work was done written consumers quiz, sensual analysis of dairy products with prebiotics and probiotics, analysis of requests of labeling marking of those products according valid legislation. On purpose to find out if consumers have enough info

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8

Ebel, Bruno. "Sélection de bactéries probiotiques et amélioration de la survie et de la fonctionnalité d'une bactérie modèle, Bifidobacterium bifidum, par modification du potentiel d'oxydoréduction par bullage de gaz." Phd thesis, Université de Bourgogne, 2012. http://tel.archives-ouvertes.fr/tel-00967552.

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L'objectif de ce travail était de sélectionner de manière rationnelle une bactérie probiotique par la mise en place d'un crible ainsi que d'étudier et de comprendre l'impact du potentiel d'oxydoréduction (Eh) et du bullage de gaz sur la survie de Bifidobacterium bifidum dans un produit laitier fermenté. Nous avons tout d'abord développé des techniques de sélection des bactéries sur des critères de viabilité / vitalité (analyse par cytométrie en flux) ainsi que sur des critères de fonctionnalité (pouvoir antioxydant). Nous avons pu sélectionner des souches d'intérêt industriel ainsi qu'une souc

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9

Cleveland, Megan Ann. "The development of a novel technique to evaluate binding between probiotic bacteria and phospholipids, and the creation of a dairy-based food product rich in milk bioactives." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/473.

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Probiotic bacteria are increasingly prevalent in food and nutritional products today. These remarkable microorganisms are capable of imparting exceptional health benefits on their host, including prevention of infection by pathogens and stimulation of immune system function. Their most common mode of delivery is through dairy products (e.g. yogurt), which are also one of their preferred habitats. The interactions between probiotic bacteria and dairy systems have been studied, but are still not well discerned. There is a need for better understanding of these associations, as well as those

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10

Reis, Janaína Alves dos [UNESP]. "Bebidas lácteas fermentadas: evolução da microbiota durante a fabricação, identificação de fungos leveduriformes e ação de culturas probióticas sobre os leveduriformes." Universidade Estadual Paulista (UNESP), 2012. http://hdl.handle.net/11449/100888.

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Made available in DSpace on 2014-06-11T19:31:03Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-06-29Bitstream added on 2014-06-13T20:21:43Z : No. of bitstreams: 1 reis_ja_dr_sjrp.pdf: 872236 bytes, checksum: 48aeb521d5a1984d06806c43dbfb4394 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Apesar da simplicidade do processo de fabricação, das inovações tecnológicas e da existência de programas de garantia da qualidade, o processo de fabricação das bebidas lácteas pode estar sujeito a inúmeras fontes de contaminação, quando não atendidas às condições bási

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11

Reis, Janaína Alves dos. "Bebidas lácteas fermentadas : evolução da microbiota durante a fabricação, identificação de fungos leveduriformes e ação de culturas probióticas sobre os leveduriformes /." São José do Rio Preto : [s.n.], 2012. http://hdl.handle.net/11449/100888.

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Orientador: Ana Lúcia Barretto Penna<br>Banca: Margarete Teresa Gottardo de Almeida<br>Banca: Alexandre Rodrigo Coelho<br>Banca: Ana Carolina Conti e Silva<br>Banca: Célia Maria Landi Franco<br>Resumo: Apesar da simplicidade do processo de fabricação, das inovações tecnológicas e da existência de programas de garantia da qualidade, o processo de fabricação das bebidas lácteas pode estar sujeito a inúmeras fontes de contaminação, quando não atendidas às condições básicas de higiene, resultando em alterações indesejáveis no produto. Neste estudo, os objetivos foram: (1) Avaliar a adequação das B

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12

Staliano, Cristina Dini. "Desenvolvimento e caracterização de produto tipo patê de base láctea potencialmente simbiótico." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-12092012-102019/.

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Uma notável tendência na área de alimentos é o desenvolvimento de produtos que agreguem sabor, praticidade, conveniência e tragam benefícios à saúde. Dentro desse cenário, encontram-se os alimentos funcionais, que têm sido alvos de pesquisas científicas para elucidar os benefícios que trazem ao homem. Os probióticos e prebióticos são os ingredientes fisiologicamente ativos que compõem o alimento e agem na manutenção do equilíbrio da microbiota do trato gastrintestinal humano. A combinação de probióticos e prebióticos resulta em um produto simbiótico. Com outro apelo de alimento funcional, pode

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13

Lund, Bodil. "Different roles of enterococcus faecium from a human perspective /." Stockholm, 2003. http://diss.kib.ki.se/2003/91-7349-607-3/.

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14

Casarotti, Sabrina Neves. "Efeito de edulcorantes sobre a qualidade de leites fermentados /." São José do Rio Preto : [s.n.], 2009. http://hdl.handle.net/11449/94824.

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Orientador: Ana Lúcia Barretto Penna<br>Banca: Susana Marta Isay Saad<br>Banca: Crispin Humberto Garcia Cruz<br>Resumo: Os leites fermentados probióticos são líderes no mercado de alimentos funcionais e prioridade de pesquisa em diversos países. A presença de bactérias probióticas viáveis e em alto número no produto durante sua vida de prateleira é condição essencial para assegurar o efeito probiótico. As qualidades tecnológica e funcional de leites fermentados são importantes para sua aceitação pelo consumidor e podem ser afetadas pelos aditivos adicionados antes da fermentação dos produtos.

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15

Santos, Douglas Xavier dos. "Synbiotic aerated dessert: diet product development and evaluation of the intake effects in individuals with metabolic syndrome." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-22012018-101115/.

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The objective of this work was to adapt a synbiotic aerated diet dessert, produced with the addition of a probiotic culture of Lactobacillus acidophilus La-5 and prebiotic ingredients (fructooligosaccharides and inulin), from the previously developed sucrose-containing formulation, and to evaluate the effects of its ingestion on adult volunteers with metabolic syndrome (MetS) during a period of 8 weeks of intervention. In addition, to improve the resistance of the probiotic to simulated gastrointestinal conditions, a microencapsulation process was optimized. For the development of the product,

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16

Casarotti, Sabrina Neves [UNESP]. "Efeito de edulcorantes sobre a qualidade de leites fermentados." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/94824.

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Made available in DSpace on 2014-06-11T19:27:20Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-02-18Bitstream added on 2014-06-13T20:16:32Z : No. of bitstreams: 1 casarotti_sn_me_sjrp.pdf: 759646 bytes, checksum: 73cf28759e83bc9e7f545a0f187c2bfd (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Os leites fermentados probióticos são líderes no mercado de alimentos funcionais e prioridade de pesquisa em diversos países. A presença de bactérias probióticas viáveis e em alto número no produto durante sua vida de prateleira é condição essencial para assegurar

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17

Farhad, Mariam. "Effect of oxidative stress on viability and selected characteristics of probiotic bacteria." Thesis, 2010. http://handle.uws.edu.au:8081/1959.7/506712.

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Currently, probiotic bacteria dependent dairy industries are battling to keep required concentration (more than 106 cfu/ml) of anaerobic bacteria in dairy products. In most cases the concentration of live bacteria greatly reduced due to the toxic effects of environmental oxygen. It is essential to maintain a constant volume of microbes (from manufacturing process to consumer) to exert maximum health benefit. The aims of this study were to screen and select a number of oxidative resistant probiotic bacteria, to identify any differentially expressed proteins responsible for their oxidative resis

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18

KORANDOVÁ, Květa. "Stanovení probiotických mikroorganismů ve vybraných kysaných mléčných produktech." Master's thesis, 2014. http://www.nusl.cz/ntk/nusl-174214.

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The aim of the thesis was to monitor presence of probiotic microorganisms in representative fermented dairy products. Three samples of white yoghurt available in the market, in which the manufacturer declared presence of bifidobacteria, were chosen for determination of strains of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus salivarius ssp. thermophilus and the genus of Bifidobacterium. Bibliographic research deals with explanation of the wider context of probiotic microorganisms and the process of fermentation, fermented dairy products and in particular of yoghurt as one type of fe

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19

Δημητρέλλου, Δήμητρα. "Χρήση ελεύθερων και ακινητοποιημένων βιοκαταλυτών σε υγρή και ξηρή μορφή ως προβιοτικές καλλιέργειες στην παραγωγή παραδοσιακών ελληνικών τυριών". Thesis, 2009. http://nemertes.lis.upatras.gr/jspui/handle/10889/3642.

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20

Μποσνέα, Λουλούδα Α. "Παραγωγή προβιοτικών γαλακτοκομικών προϊόντων με χρήση λυοφιλιωμένων και μη ακινητοποιημένων κυττάρων". Thesis, 2009. http://nemertes.lis.upatras.gr/jspui/handle/10889/3645.

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21

Sah, Baidya Nath Prasad. "Identification of bioactive peptides produced in synbiotic yoghurt having anticancer properties." Thesis, 2016. https://vuir.vu.edu.au/32311/.

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Cancer is the most widely recognized reason for human deaths globally. Conventional anticancer therapies, including chemotherapy and radiation, are very costly and induce severe side effects on the individual. The discovery of anticancer compounds including dairy-derived peptides may thus be a better alternative for cancer prevention and management. Anticancer peptides exist in the amino acid chain of milk proteins and can be generated during proteolytic activities such as gastrointestinal digestion or food processing including fermentation by lactic acid bacteria (LAB) and probiotics.

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22

Gelvez, Yelitza Andreina Jesus. "Probióticos orais." Master's thesis, 2016. http://hdl.handle.net/10284/5819.

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Os probióticos são definidos como “microrganismos vivos que, quando administrados em quantidades adequadas, conferem benefícios à saúde do hospedeiro”. Neste sentido, o uso de probióticos tem sido recomendado pelos clínicos. Entre os diferentes locais do organismo que têm sido descritos como benéficos para a aplicação de probióticos está a cavidade oral. Estão publicados diversos estudos clínicos que demonstram a diminuição da prevalência de inflamações gengivais (periodontites), halitose e candidíases orais em adultos que frequentemente mastigaram gomas contendo probióticos. Por outro lado,

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