Relevant bibliographies by topics / Probiotic drinks

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Probiotic drinks'

Author: Grafiati
Published: 4 June 2021
Last updated: 11 June 2025

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Journal articles on the topic "Probiotic drinks"

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Maheshwari, Mahima, Akshra Gupta, and Smriti Gaur. "Probiotic Potential of Traditional Indian Fermented Drinks." Current Nutrition & Food Science 16, no. 5 (2020): 638–43. http://dx.doi.org/10.2174/1573401315666190821113406.

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Probiotics are living microorganisms, which when taken in adequate amount, provide various health benefits by maintaining the balance of bacteria in the intestine. Probiotics are purported to have countless health benefits, some of which include improved digestion, enhanced immunity, prevention of cancer and diabetes. The most common group of probiotics include species of Lactobacillus, Bifidobacterium and Enterococcus. In order to work as an effective probiotic, the microbial strain is expected to exhibit certain desirable characteristics like acid and bile tolerance, antimicrobial activity, adhesion to intestinal epithelium, etc. The fermented products contain a myriad of bacteria, some of which are characterized as probiotics and are responsible for various health benefits associated with the product. The fermented foods and drinks have been consumed in India since time immemorial. The art of fermentation has been a part of the traditional knowledge of India for thousands of years. The use of fermented products is strongly linked to the culture and tradition of India. Some traditional fermented drinks of India having probiotic potential include Koozh, Toddy, Kanji, Hamei and Handia. Further research on the probiotic potential of traditional fermented drinks may pave a path for their medical usage and commercial development.
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Saragih, Jean, Zulfan Muttaqin, and LINA LINA HADI. "PERBEDAAN EFEK MINUMAN BERKARBONASI DENGAN MINUMAN PROBIOTIK TERHADAP PERUBAHAN GAYA Z-SPRING." JURNAL FARMASIMED (JFM) 3, no. 2 (2021): 86–92. http://dx.doi.org/10.35451/jfm.v3i2.596.

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The effect of the drink can cause changes in the resilience of the wire which is usually due to carbonated drinks or probiotics Carbonated beverage is a daily drinks with carbonic acid and has pH of 2.32. Carbonated beverage with lower pH may cause the releasing of nickel (Ni) and chromium (Cr) ions on stainless steel orthodontic wire in oral cavity and result in alteration of resilience. Purpose: The aim of this research is to know the change of resilience of stainless steel removable orthodontic wire before and after immersion with ,probiotic,carbonated beverages and saline solution. Material and methods: This study is true experimental study using pre and post test with control group design, consist of 9 treatment groups and control groups were obtained from preliminary test, each group using stainless steel ortodontic wire with the diameter is 0.6 mm and given a scratch along the wire then perform the resilience before and after the immersion using a UTM. Each sample was immersed and put in an incubator at 37oC for the first 4 days then measured with a UTM device then soaked again for the next 4 days and measured again. Research result: The results showed that there were differences in the resilience of the wires on day 0 and day 4 when immersed in carbonated drinks (p = 0.047) compared to soaking saliva and probiotics. Then z-spring stainless steel orthodontic wire soaked in probiotic obtained p value = 0.038. This shows that there is a difference in the resilience of the 8th day compared to the 0th day.Conclusion: Results Soaking stainless steel orthodontic wire changes its resilience. There was a significant difference between day 4 and day 8 for the wire soaked in carbonated drinks (p = 0.001). there is no significant difference in the wire soaked with probiotic drinks.
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Desnilasari, Dewi, Wawan Agustina, Devry Pramesti Putri, et al. "THE CHARACTERISTICS OF PROBIOTIC DRINK BASED ON MORINGA LEAVES JUICE." Jurnal Teknologi dan Industri Pangan 32, no. 1 (2021): 9–15. http://dx.doi.org/10.6066/jtip.2021.32.1.9.

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Moringa (Moringa oleifera) is rich in minerals, vitamins, and other essential phytochemicals. This research aimed to evaluate the effect of addition skim milk powder to the characteristics of probiotic drinks based on moringa leaves juices. The probiotic drink was fermented by Lactobacillus casei FNCC 00090 with different levels of skim milk powder (0, 3, 5, and 7%). The results showed that supplementation skims milk powders significantly affected the color of the probiotic product. The higher level of skim milk powders, the lighter, greener, and more yellow in the color (P<0.05). The higher concentration of skim milk, the higher of pH and lactic acid content resulted. The number of probiotics among the treatment was not significantly different. The addition of 7% skims milk powder produced the highest protein content, anti-bacterial activity, phenolic content, and antioxidant activity. This product has a protein content of 2.65%, antibacterial activity: 14.50±1.80 mm (zone inhibition of E. coli) and 35.33±4.16 mm (zone inhibition of S. aureus), phenolic content of 0.2410±0.0054 mg equivalent gallic acid/mL sample, and antioxidant activity of 75.18±1.45%. The probiotics drink based on moringa leaves juices has the potential to be developed as a functional drink.
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Adnan, Muhammad Luthfi. "Utilization of Kefir Beverages as a Preventive Action Part of Pneumonia Infection." JIMKI: Jurnal Ilmiah Mahasiswa Kedokteran Indonesia 8, no. 2 (2020): 43–49. http://dx.doi.org/10.53366/jimki.v8i2.114.

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Introduction: Pneumonia is an acute infection of the lungs and can be caused by bacteria, viruses, fungi, chemical exposure or the influence of other infections. Pneumonia is one of the diseases that cause the most deaths in the world after diarrhoea. Pneumonia caused by several microorganisms includes Haemophilus influenza type B (HiB), Streptococcus pneumonia, influenza virus and respiratory syncytial virus (RSV). The use of antibiotics is now one of the important treatments for the management of pneumonia. However, with the challenge of antimicrobial resistance, therapy is needed to eradicate pathogens and prevent resistance. One probiotic drink that has potential in the treatment of pneumonia is kefir. The development of science now shows the potential of kefir probiotic drinks to prevent pneumonia infection.
 Discussion: This literature study proves that probiotic drinks have an antibacterial effect to prevent pneumonia infection. The complex content of probiotic bacteria between specific lactic acid bacteria, acetic acid-producing bacteria and lactose and non-lactose fermenting bacteria that symbiotic with each other stimulates the immune system to be used for pathogens of pneumonia infection. The component of probiotic bacteria in kefir can reduce the level of antibiotic and antimicrobial consumption which can complicate the treatment of pneumonia infections.
 Conclusion: Probiotic drinks from kefir which have a high content of probiotic bacteria can reduce the risk of pneumonia infection
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Rizal, Samsul, Suharyono Suharyono, Fibra Nurainy, and Merliyanisa Merliyanisa. "PENGARUH GLUKOSA DAN JAHE MERAH TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK DARI KULIT NANAS MADU." Jurnal Teknologi & Industri Hasil Pertanian 25, no. 2 (2020): 110. http://dx.doi.org/10.23960/jtihp.v25i2.110-119.

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The availability of sufficient energy sources to grow lactic acid bacteria and spices addition can influence probiotic drinks' characteristics. This study aimed to study the effect of glucose and red ginger extract on honey pineapple skin probiotic drinks' characteristics. This study used a Complete Randomized Block Design (RCBD) with two factors. The first factor was glucose concentration, namely 1%, 2%, 3%, and 4% w/v, while the second factor was the concentration of red ginger extract, namely 0%, 1%, 2%, 3%, 4%, and 5% (v/v). The data were analyzed using variance analysis (ANOVA), and the differences between means were determined using the orthogonal polynomials. The results showed that glucose increased total lactic acid bacteria and pH, but decreased the preference score of taste, color, and overall reception, but did not affect those of honey pineapple probiotic juice extract's aroma. The red ginger extract increased the taste, aroma, color, and overall acceptance scores, but did not affect the pH and total lactic acid bacteria of pineapple probiotic drinks. The best probiotic drink was from 2% glucose, and 3% red ginger extract, which had 1.3 x 109 colony lactic acid bacteria /mL; total lactic acid 0.63%; pH 3.69; somewhat like the taste, somewhat like the aroma; and somewhat like overall reception.Keywords: glucose, honey pineapple peel, lactic acid bacteria, probiotic beverage, red ginger
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Agus Widyantara, I. Wayan, Komang Ayu Nocianitri, and Ni Made Indri Hapsari Arihantana. "Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Sirsak (Annona muricata Linn)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 2 (2020): 151. http://dx.doi.org/10.24843/itepa.2020.v09.i02.p05.

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 This research aims to identify the effect of fermentation time on the characteristics of soursop juice (Annona muricata Linn) probiotic drink as well as to determine the specific fermentation time that produces good characteristics of soursop juice probiotic drink. This study used a randomized block design (RBD) of one treatment factor with different periods of fermentation time that consist of 18 hours, 20 hours, 22 hours, 24 hours, and 26 hours. The treatment was repeated 3 times to obtain 15 experimental units. The data was analyzed with analysis of variance (ANOVA) and if the treatment had a significant effect, then followed by the Duncan test. The results showed that the length of fermentation in soursop juice probiotic drink did not significantly affect the total LAB, total sugar, total acid, pH, and sensory tests. Fermentation time of 18 hours resulted the best characteristics of soursop juice probiotic drinks with an average total value of BAL 10,87 Log CFU / ml, total sugar 10,61%, total acid 1,37%, total sugar, pH 3,92, colour, aroma, and taste rather liked with rather acidic and rather sweet criteria and overall acceptance is rather liked.
 Keywords: fermentation time, soursop juice, probiotics.
 
 
 
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Mohd Redzwan, Sabran, Mohd Sokhini Abd Mutalib, Jia-Sheng Wang, et al. "Effect of supplementation of fermented milk drink containing probiotic Lactobacillus casei Shirota on the concentrations of aflatoxin biomarkers among employees of Universiti Putra Malaysia: a randomised, double-blind, cross-over, placebo-controlled study." British Journal of Nutrition 115, no. 1 (2015): 39–54. http://dx.doi.org/10.1017/s0007114515004109.

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AbstractHuman exposure to aflatoxin is through the diet, and probiotics are able to bind aflatoxin and prevent its absorption in the small intestine. This study aimed to determine the effectiveness of a fermented milk drink containing Lactobacillus casei Shirota (LcS) (probiotic drink) to prevent aflatoxin absorption and reduce serum aflatoxin B1-lysine adduct (AFB1-lys) and urinary aflatoxin M1 concentrations. The present study was a randomised, double-blind, cross-over, placebo-controlled study with two 4-week intervention phases. In all, seventy-one subjects recruited from the screening stage were divided into two groups – the Yellow group and the Blue group. In the 1st phase, one group received probiotic drinks twice a day and the other group received placebo drinks. Blood and urine samples were collected at baseline, 2nd and 4th week of the intervention. After a 2-week wash-out period, the treatments were switched between the groups, and blood and urine samples were collected at the 6th, 8th and 10th week (2nd phase) of the intervention. No significant differences in aflatoxin biomarker concentrations were observed during the intervention. A within-group analysis was further carried out. Aflatoxin biomarker concentrations were not significantly different in the Yellow group. Nevertheless, ANOVA for repeated measurements indicated that AFB1-lys concentrations were significantly different (P=0·035) with the probiotic intervention in the Blue group. The 2nd week AFB1-lys concentrations (5·14 (sd 2·15) pg/mg albumin (ALB)) were significantly reduced (P=0·048) compared with the baseline (6·24 (sd 3·42) pg/mg ALB). Besides, the 4th week AFB1-lys concentrations were significantly lower (P<0·05) with probiotic supplementation than with the placebo. Based on these findings, a longer intervention study is warranted to investigate the effects of continuous LcS consumption to prevent dietary aflatoxin exposure.
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Nissen, Demircan, Taneyo-Saa, and Gianotti. "Shift of Aromatic Profile in Probiotic Hemp Drink Formulations: A Metabolomic Approach." Microorganisms 7, no. 11 (2019): 509. http://dx.doi.org/10.3390/microorganisms7110509.

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Vegetal drinks as a substitute for milk consumption are raising striking interest in the food industry. Soy and rice drinks are the most successful milk substitutes but are low in protein and fiber contents, are rich in sugars, and their cultivation systems are unsustainable; thus, alternative vegetal sources to resolve these limits must be found. A winning candidate could be hemp seed, which is a powerhouse of nutrients, is sugarless, rich in fiber and proteins, and little land and nutrients demanding. The aim is to develop novel drinks obtained from hemp seeds mixed or not with soy and rice and fermented with probiotics (Lactobacillus fermentum, Lb. plantarum, and Bifidobacterium bifidum). The drinks were characterized for their microbial growth, by means of culture-dependent and -independent techniques, and for their volatilome, by means of solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis. The results showed that hemp seed drinks have a specific aroma and its compounds are dependent on the type of formulation and to the probiotic used. For example, in hemp seed drinks, 2-heptanol, 2-methyl, 2,4-decadienal, 2-butanone, 3-hydroxy, 2,3-butanedione, and propanoic acid were fine descriptors of probiotics fermentations. Multivariate analysis of volatile metabolites and their correlation to some physiological parameters and nutritional values offered a novel approach to assess the quality of functional hemp drinks which could result in a decisional tool for industrial applications.
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Utami, Tyas, Giyarto Giyarto, Titik F. Djaafar, and Endang S. Rahayu. "Growth of Lactobacillus paracasei SNP-2 in Peanut Milk and Its Survival in Fermented Peanut Milk Drink During Storage." Indonesian Food and Nutrition Progress 13, no. 1 (2014): 11. http://dx.doi.org/10.22146/jifnp.116.

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Fermentation of peanut milk added with various sucrose concentrations using candidate probiotic strain of Lactobacillus paracasei SNP-2 was investigated, and the lactic acid bacteria survival during storage of the fermented peanut milk drinks were also studied. Peanut milk fermentations were carried out at 37°C for 18 h. It was found that peanut milk without addition of sucrose could support the growth of L. paracasei SNP-2, but not the production of lactic acid. Fermentation of peanut milk with addition of 2-10% sucrose significantly increased the production of lactic acid. The numbers of lactic acid bacteria showed no marked reduction in the fermented peanut milk drinks during storage at 4°C for 21 days, still sufficiently high to exert beneficial probiotic effects in the host. Fermented peanut milk drink using L. paracasei SNP-2 can be used as a non-dairy probiotic product.
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Salehzadeh, Karim. "The Effects of Probiotic Yogurt Drink on Lipid Profile, CRP and Record Changes in Aerobic Athletes." International Journal of Life Sciences 9, no. 4 (2015): 32–37. http://dx.doi.org/10.3126/ijls.v9i4.12672.

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Lipid profile and CRP are among the most important inflammatory markers prognosticating cardiovascular diseases. The present study aims to investigate effects of probiotic yogurt drink on lipid profile, CRP and records of normal-weight aerobic athletes. Thirty convenient athletes with similar BMIs (22± 2) were randomly put into two groups of ordinary and probiotic yogurt drinks. Their blood samples were taken before and after the experiment and the CRP and lipid profile were calculated through F and t (Satterwhite and paired) tests. Results revealed that both types of yogurt drink significantly increase HDL and decrease CRP; yet, the decreasing effects of CRP on athletes' records were significantly higher in probiotic group (-28 seconds) compared to the ordinary drink group (-2 seconds). Probiotic yogurt drink has a greater effect on decreasing serum CRP, increasing HDL and VO2MAX and improving athletes' records.DOI: http://dx.doi.org/10.3126/ijls.v9i4.12672
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Dissertations / Theses on the topic "Probiotic drinks"

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Hamalová, Sabina. "Fermentance vybraných cereálií pomocí bakterií Lactobacillus plantarum 299v." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2009. http://www.nusl.cz/ntk/nusl-216488.

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Počet obyvatel trpících různými infekčními, zánětlivými a alergickými nemocemi stejně jako výskyt laktózové nesnášenlivosti a vysoké hodnoty krevního cholesterolu, má narůstající tendenci. Některé z těchto zdravotních problémů jsou způsobeny nevyváženou střevní mikroflorou. Probiotika jsou pak chápána (nejen) jako potravní komponenty, které přispívají k ustanovení mikrobiální rovnováhy (Parker, 1974) mezi zdraví prospěšnými a škodlivými bakteriemi. Z tohoto důvodu, terapie založená na podávání probiotik pacientům přitáhla zájem ze strany vědců. Vhodný probiotický kmen se pak volí v závislosti na požadovaném zdravotním účinku (příp. zdravotním problému, který má být probiotickou terapií léčen). Lactobacillus plantarum 299v již prokázal své blahodárné účinky na lidech a zároveň byla i potvrzena jeho zdravotní bezpečnost, díky čemuž může tato bakterie být kategorizována jako probiotický kmen (Probi AB, Sweden). I díky tomu je Lactobacillus plantarum 299v ve značné oblibě přidáván do mnoha fukčních potravin a prodáván na trhu pod různými jmény, probiotický nápoj ProViva je jedním takovým příkladem. Cílem této práce bylo studovat fermentační proces na žitném, ječmenném a sojovém substrátu pomocí kmene Lactobacillus plantarum 299v, přičemž zvýšená pozornost byla věnována právě soji a ječmeni jako potenciálně novým substrátům pro výše uvedenou bakterii. Hlavními záměry bylo zkoumání růstu a metabolické aktivity bakterie Lactobacillus plantarum 299v v asociaci s různými cereálními substráty, a později bylo studováno totéž také ve směsi fermentované cereální komponenty s běžně dostupným ovocným džusem. K tomu, aby se dosáhlo optimálních podmínek fermentace, je třeba vzít v úvahu několik aspektů. Hlavní role při konceptování nového fermentovaného produktu patří především zpracování a taktéž kompozici surového materiálu, růstové kapacitě a produktivitě bakteriální kultury a stabilitě finálního produktu během skladování (De Vuyst, 2000). Tyto parametry jsou důležité hlavně ze strany výrobců. Krom toho jsou tu ale i zákazníci, pro něž je přijatelnost produktu založena z velké části na organoleptických vlastnostech finálního probiotického produktu, tj. aromatu a chuti. Přítomnost a dostupnost různých jednotlivých nutrientů, která byla obsažena ve fermentačním médiu výsledkem rozdílných použitých cereálních substrátů, pravděpodobně vyústila v odlišnosti metabolických drah, což pak později mohlo způsobit rozdíly v organoleptických vlastnostech finálního produktu.
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Sanchez, Raquel Rozada. "Growth and survivability of bifidobacteria in malt hydrolisate for the development of a new probiotic drink." Thesis, University of Manchester, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.493533.

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Studies undertaken over the last two to three decades have scientifically proven the wealth benefits associated with the consumption of certain types of microorganisms designated as probiotics. Most probiotic strains belong to the genus Lactobacilli or Bifidobacteria. On the other hand, malt hydrolisate is a substrate rich in nutrients that support the growth of Lactobacillus spp.
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FERREIRA, Talita dos Anjos. "Desenvolvimento de bebida láctea fermentada sabor pitanga (Eugenia uniflora L.) com característica probiótica e simbiótica." Universidade Federal Rural de Pernambuco, 2015. http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/4923.

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Submitted by Mario BC (mario@bc.ufrpe.br) on 2016-07-01T13:34:18Z No. of bitstreams: 1 Talita dos Anjos Ferreira.pdf: 1063017 bytes, checksum: 58d28d84c00705a3b696962c5c63fb06 (MD5)<br>Made available in DSpace on 2016-07-01T13:34:18Z (GMT). No. of bitstreams: 1 Talita dos Anjos Ferreira.pdf: 1063017 bytes, checksum: 58d28d84c00705a3b696962c5c63fb06 (MD5) Previous issue date: 2015-02-26<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>The development of new food products has been influenced by factors such as consumer demand for new trends in food, convenience, taste, ease of maintenance and the need to eat healthy foods, and nurture, promote well-being and health, as called functional foods. Thus, the objective of this study was to develop formulations of fermented dairy drink flavored with cherry fruit and prepared with probiotic cultures and fructooligosaccharides (FOS), for better acceptability and and thus verify its physical-chemical, microbiological and long shelf life. Four milk beverage formulations were prepared with two cherry fruit containing 40% whey (one added with FOS and one not), and two containing 20% whey (one added with FOS and the other not). The formulations were fermented with probiotic cultures and added cherry pulp (3%) and stored under refrigeration after processing for further analysis. The milk drinks were subjected to sensory acceptance testing and buying intention. They Formulations 1 (20% whey and 4% FOS) and 3 (20% whey and without FOS) were selected for the present greater acceptance rates by the evaluators and the best means for the attributes flavor, aroma, consistency, overall assessment and purchase intent. These formulations were subjected to chemical composition analysis and evaluation of pH stability, acidity, bacterial count of lactic acid at 0, 7, 14, 21 and 28 days of refrigerated storage. The formulations showed good stability for pH, acidity and has met the minimum score of 108 CFU for lactic acid bacteria, is considered 100ml product. Thus, the fermented dairy drink flavor cherry prepared under the conditions of this study was presented as a technologically viable product and production potential for functional dairy industry.<br>O desenvolvimento de novos produtos alimentícios tem sido influenciado por fatores como demanda dos consumidores por novas tendências em alimentos, praticidade, sabor, facilidade de conservação e a necessidade de ingerir alimentos saudáveis que, além de nutrirem, promovam bem-estar e saúde, como os chamados alimentos funcionais. Desta forma, objetivou-se desenvolver diferentes formulações de bebida láctea fermentada sabor pitanga, elaboradas com culturas probióticas e fruto-oligossacarídeos (FOS), avaliando sua aceitação sensorial e, por conseguinte, suas características físico-químicas, microbiológicas e estabilidade das formulações selecionadas, durante o armazenamento refrigerado. Foram elaboradas quatro formulações de bebidas lácteas sabor pitanga sendo duas contendo 40% de soro de leite (uma adicionada de FOS e outra não), e outras duas contendo 20% de soro de leite (uma adicionada de FOS e outra não). As formulações foram fermentadas com culturas probióticas e adicionadas de polpa de pitanga (3%), sendo após o processamento armazenadas sob refrigeração para posteriores análises. As bebidas lácteas foram submetidas ao teste de aceitação sensorial e intenção de compra. As formulações 1 (20% de soro lácteo e 4% de FOS) e 3 (20% de soro lácteo e sem adição de FOS) foram selecionadas por apresentarem os maiores índices de aceitabilidade pelos avaliadores e melhores médias para os atributos sabor, aroma, consistência, avaliação global e intenção de compra. Estas formulações foram submetidas à análise de composição centesimal e avaliação da estabilidade quanto ao pH, acidez e contagem de bactérias ácido lático nos tempos 0, 7, 14, 21 e 28 dias de estocagem refrigerada. As formulações apresentaram boa estabilidade quanto ao pH, acidez e atendeu a contagem mínima de 108 UFC para bactérias ácido lático, se considerado 100ml do produto. Deste modo, a bebida láctea fermentada sabor pitanga elaborada nas condições deste estudo apresentou-se como um produto viável tecnologicamente e com potencial de produção pela indústria de produtos lácteos funcionais.
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Books on the topic "Probiotic drinks"

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Mueller, Julia. Delicious Probiotic Drinks: Simple Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks. Skyhorse Publishing Company, Incorporated, 2020.

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Delicious probiotic drinks: 75 recipes for kombucha, kefir, ginger beer, and other naturally fermented drinks. 2014.

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Drink Your Way to Gut Health: 140 Delicious Probiotic Smoothies & Other Drinks that Cleanse & Heal. Houghton Mifflin Harcourt, 2015.

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Turner, Chad. Joy of Home Brewing Kombucha: How to Craft Probiotic and Fermented Drinks. Skyhorse Publishing Company, Incorporated, 2020.

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Turner, Chad. Joy of Home Brewing Kombucha: How to Craft Probiotic and Fermented Drinks. Skyhorse Publishing Company, Incorporated, 2019.

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Morgan, Molly. Drink Your Way to Gut Health: 140 Delicious Probiotic Smoothies and Other Drinks That Cleanse and Heal. Houghton Mifflin Harcourt Publishing Company, 2015.

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Big Book of Juicing: More Than 150 Delicious Recipes for Fruit and Vegetable Juices, Green Smoothies, and Probiotic Drinks. Skyhorse Publishing Company, Incorporated, 2015.

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Publishing, Inc Skyhorse. Big Book of Juicing: More Than 150 Delicious Recipes for Fruit and Vegetable Juices, Green Smoothies, and Probiotic Drinks. Skyhorse Publishing Company, Incorporated, 2017.

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Inc, Skyhorse Publishing. Big Book of Juicing: 150 of the Best Recipes for Fruit and Vegetable Juices, Green Smoothies, and Probiotic Drinks. Skyhorse Publishing Company, Incorporated, 2015.

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Evans, Felicity. Fermented Probiotic Drinks at Home: Make Your Own Kombucha, Kefir, Ginger Bug, Jun, Pineapple Tepache, Honey Mead, Beet Kvass, and More. The Experiment, 2018.

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Book chapters on the topic "Probiotic drinks"

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Pimentel, Tatiana Colombo, Suellen Jensen Klososki, Michele Rosset, Carlos Eduardo Barão, and Vanessa Aparecida Marcolino. "Fruit Juices as Probiotic Foods." In Sports and Energy Drinks. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-815851-7.00014-0.

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Hosono, Akiyoshi. "Legislation of Probiotic Fermented Milk Drinks—An Important Functional Food in Asia." In Probiotic Foods in Health and Disease. Science Publishers, 2011. http://dx.doi.org/10.1201/b10770-4.

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Bhandary, Thejaswi, Monisha M, Ilavarasan Vickraman, and Paari K. A. "Probiotics as an Alternative Food Therapy." In Advances in Environmental Engineering and Green Technologies. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1924-0.ch006.

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Antibiotics have been responsible for the evolution of multidrug-resistant microbes. The side-effects of existing drugs and increased treatment costs have led to nutraceuticals gaining popularity. Nutraceuticals have therapeutic applications due to the ability of the probiotics to be viable in encapsulated pills and drinks. Due to their ability to exclude carcinogenic microorganisms by limiting the nutrients available and by competing for receptors nutraceuticals are useful against cancers. Nutraceuticals are useful against diabetes by controlling the genes involved in the insulin-signaling pathway. The future perspective for nutraceuticals includes an increase in production, reduction in manufacturing cost, and enhanced benefits.
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Sengun, Ilkin Yucel, and Gulden Kilic. "Innovative Functional Fruit and Vegetable-Based Drinks Including Probiotics." In Fermented Food Products. CRC Press, 2019. http://dx.doi.org/10.1201/9780429274787-21.

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Kelly, Alan. "The Many Roles of Microorganisms." In Molecules, Microbes, and Meals. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190687694.003.0010.

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As mentioned already several times, the world of living things can be divided quite simply into that which we can see (animals, plants, us!) and that which we cannot see. We share this planet with microscopic life that actually far outnumber the life-forms we can see and whose importance to our lives across a huge range of areas is completely out of proportion to their size. We need the assistance of microscopes or other tools to reveal the incredible diversity, richness, and sheer vastness of this hidden world. In terms of the sphere of human life with which we are concerned in this book, food, we worry about two things to do with microorganisms in food, which are safety and spoilage, but these are not the same thing. For example, milk containing a bacterium called Pseudomonas could look green, be stinky, and have lumps floating in it, but could be quite safe, while milk containing listeria could look fresh as could be but would make you very ill, perhaps even fatally, were you to drink it. In addition, yogurt containing bacteria called Bifidobacteria might not only be neither unpleasant nor dangerous but might actually be good for you, as these are probiotic bacteria, which are believed to colonize the human gut and help keep us healthy. So (cue Ennio Morricone music, and distinctive whistling), bacteria in food can be good (like the probiotics), bad (like the pathogens), or ugly (like the types that cause spoilage). Of course, the population of living things we cannot see in food is much broader than bacteria too and encompasses viruses (generally these don’t come in good or ugly variants, and are usually simply bad news, as when they cause food poisoning because of their contamination of products like oysters) and fungi such as yeasts and molds.
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Begunova, A. V. "THE INVESTIGATION OF MICROBIOLOGICAL INDICES OF THE FERMENTED DAIRY DRINK WITH PROBIOTIC CULTURE DURING STORAGE." In Actual issues of the dairy industry, intersectoral technologies and quality management systems. All-Russian Dairy Research Institute, 2020. http://dx.doi.org/10.37442/978-5-6043854-1-8-2020-1-59-64.

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Conference papers on the topic "Probiotic drinks"

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Alekseeva, Mariia. "BIOTECHNOLOGICAL AND RAW MATERIAL ASPECTS IN THE PRODUCTION OF PROBIOTIC DRINK FROM WHEAT." In 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sgem2019/6.1/s25.078.

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