Academic literature on the topic 'Probiotic fermented milk'
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Journal articles on the topic "Probiotic fermented milk"
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Patrignani, Francesca, Patricia Burns, Diana Serrazanetti, Gabriel Vinderola, Jorge Reinheimer, Rosalba Lanciotti, and M. Elisabetta Guerzoni. "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 (January 5, 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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Chuluunbat-, Tsend-Ayusha, and Yoon Yoh-Chang-. "DEVELOPING FERMENTED GOAT MILK CONTAINING PROBIOTIC BACTERIA." Foods and Raw Materials 1, no. 2 (December 20, 2013): 30–32. http://dx.doi.org/10.12737/2050.
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Sairanen, Ulla, Laura Piirainen, Soile Gråsten, Tuomo Tompuri, Jaana Mättö, Maria Saarela, and Riitta Korpela. "The effect of probiotic fermented milk and inulin on the functions and microecology of the intestine." Journal of Dairy Research 74, no. 3 (July 9, 2007): 367–73. http://dx.doi.org/10.1017/s0022029907002713.
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We investigated the effects of a probiotic fermented milk and inulin on gastrointestinal function and microecology. The study was double-blinded and comprised 66 healthy adults (22 male, 44 female), mean age 40 years (range, 22–60 years). After a 12-d baseline period the subjects were randomized to consume, for 3 weeks, 3×200 ml daily of either (1) a fermented milk with probiotics (Bifidobacterium longumBB536,Bifidobacteriumspp. 420 andLactobacillus acidophilus145), (2) a fermented milk with the same probiotics plus 4 g inulin, or (3) a control fermented milk. During the last 7 d of the baseline and the intervention periods, the subjects kept a record of their defaecation frequency and gastrointestinal symptoms, and collected all their faeces. Intestinal transit time, stool weight and faecal enzyme activities were measured. Thirty-nine subjects were randomized to give faecal samples for analysis of pH and microbes, including lactobacilli, bifidobacteria, coliforms,Escherichia coli,BacteroidesandClostridium perfringens. Consumption of fermented milk with probiotics or with probiotics and inulin increased the faecal number of lactobacilli (P=0·009,P=0·003) and bifidobacteria (P=0·046,P=0·038) compared with the baseline. Compared with the control fermented milk, both active products increased lactobacilli (P=0·005, ANCOVA). Subjects consuming fermented milk with probiotics and inulin suffered from gastrointestinal symptoms, especially flatulence, more than the others (P<0·001). In conclusion, the probiotic fermented milk product had a positive effect by increasing the number of lactobacilli and bifidobacteria in the colon. Inulin did not alter this effect but it increased gastrointestinal symptoms.
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Abesinghe, A. M. N. L., Hasitha Priyashantha, P. H. P. Prasanna, Maheshika S. Kurukulasuriya, C. S. Ranadheera, and J. K. Vidanarachchi. "Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities." Fermentation 6, no. 4 (December 10, 2020): 121. http://dx.doi.org/10.3390/fermentation6040121.
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Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.
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Dmytrow, Izabela, Anna Mituniewicz-Małek, Ziarno Małgorzata, and Jerzy Balejko. "Storage stability of fermented milk with probiotic monoculture and transglutaminase." Czech Journal of Food Sciences 37, No. 5 (October 31, 2019): 332–37. http://dx.doi.org/10.17221/22/2019-cjfs.
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The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were prepared: (1) fermented milk inoculated with Lactobacillus acidophilus LA 5, (2) fermented milk inoculated with Bifidobacterium bifidum BB 12, (3) fermented milk produced from milk previously treated with mTGase and inoculated with Lactobacillus acidophilus LA 5, (4) and fermented milk produced from milk previously treated with mTGase and inoculated with Bifidobacterium bifidum strain BB 12. The samples were analysed after the 1st, 7th and 14th day of storage at 5 ± 1°C. It has been found that the use of microbial transglutaminase for the production of fermented milk inoculated with monoculture affected its viscosity, hardness, acetaldehyde content and increased the viability of probiotic bacteria. The enzyme activity resulted in an significant decrease in the titratable acidity of the experimental products, positively affected viscosity, the viability of probiotic bacteria and the organoleptic properties of fermented milk.
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Znamirowska, Agata, Katarzyna Szajnar, and Małgorzata Pawlos. "Probiotic Fermented Milk with Collagen." Dairy 1, no. 2 (July 29, 2020): 126–34. http://dx.doi.org/10.3390/dairy1020008.
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The aim of this study was to assess the possibility of using collagen protein hydrolysate in the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12 and Lactobacillusrhamnosus. Physicochemical and organoleptic properties were studied and microbiological analysis of fermented milk was performed on days 1 and 21 of storage. Milk with the addition of 3% collagen protein hydrolysate was pasteurized (85 °C/30 min), divided into two groups, cooled to 37 °C and inoculated: the first group with Bifidobacteriumanimalis ssp. lactis Bb-12, second with Lactobacillus rhamnosus. Incubation was carried out at 37 °C/10 h. After 21 days of refrigerated storage, the pH value decreased in all analyzed milk samples. Collagen protein hydrolysate was a good milk additive to increase gel hardness and reduce syneresis. Moreover, its addition did not change the taste and odour of milk fermented with the use of Bifidobacterium Bb-12 and Lactobacillus rhamnosus. Collagen protein hydrolysate favourably stimulated the survival of Bifidobacterium Bb-12 during 21 days of storage. After 21 days of cold storage in milk with collagen, the number of Lactobacillus rhamnosus cells was reduced by 0.11 log cfu g−1.
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Burdychová, Radka. "Microbiological detection of probiotic microorganisms in fermented milk products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 55, no. 2 (2007): 15–20. http://dx.doi.org/10.11118/actaun200755020015.
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A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively enumerate Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium spp. Bacteriological media evaluated included Streptococcus thermophilus agar, pH modified MRS agar, MRS-vancomycine agar and BSM (Bifidus selective medium) agar under different culture conditions.Seven selected fermented milk products with probiotic culture were analyzed for their bacterial populations using the described selective bacteriological media and culture conditions. All milk products contained probiotic microorganisms claimed to be present in declared quantity (106–107/g).
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Chaudhary, Jinal Kesharbhai, and Sreeja Mudgal. "Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk." Food technology and biotechnology 58, no. 2 (July 31, 2020): 192–202. http://dx.doi.org/10.17113/ftb.58.02.20.6308.
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Research background. Diabetes is a chronic multi-system disease having long term consequences to the health of people suffering from it. This study investigates the role of finger millet (Eleusine coracana)-enriched probiotic fermented milk in alleviating the diabetic complications in streptozotocin-induced diabetic rats. Experimental approach. The probiotic strain used in the study was Lactobacillus helveticus MTCC 5463. Study comprised six groups each containing 6 Sprague Dawley rats: two controls (nondiabetic and diabetic), and four diabetic groups fed finger millet-enriched probiotic fermented milk, probiotic fermented milk, finger millet flour or metformin (standard drug). Samples were administered orally for four weeks, and parameters associated with diabetic disorders were studied. Results and conclusions. Oral administration of finger millet-enriched milk significantly (p<0.001) decreased (64.26 %) the fasting blood glucose level of diabetic rats compared to metformin (56.43 %) and diabetic groups receiving the probiotic fermented milk (18.88 %) and finger millet flour (47.14 %) after four weeks of treatment. The finger millet-enriched milk significantly ameliorated the diabetic symptoms polyphagia and polydipsia and improved body mass. In diabetic control group, body mass was reduced up to 15.60 % at the end of experiment, while in the group receiving the probiotic fermented milk, body mass significantly (p<0.0001) increased by about 5-30 %. Significant (p<0.0001) reduction in total cholesterol, triglyceride levels in the groups treated with finger millet flour, finger millet-enriched probiotic fermented milk and probiotic fermented milk was observed compared to diabetic control rats. The probiotic fermented milk enriched with finger millet caused significant (p<0.05) decrease in low-density lipoprotein and very-low-density lipoprotein levels (p<0.0001) and insignificant increase in high-density lipoprotein level. A reversal of altered activities of hepatic marker enzymes aspartate transaminase and alanine transaminase was observed in the group receiving the probiotic milk enriched with finger millet. Histological observations of pancreatic tissues and liver showed that the enriched milk prevents more severe changes in the acinar cells and ameliorated the inflammation and alteration in the liver structure to some extent. Therefore, the finger millet-enriched probiotic fermented milk can be a potential functional food in the management of diabetes. Novelty and scientific contribution. This is the only paper reporting about the antidiabetic potential of finger millet-enriched milk fermented using probiotic Lactobacillus helveticus MTCC 5463 and Streptococcus thermophilus MTCC 5460. It also shows the synergistic antidiabetic effect of milk and finger millet used in combination, thus offering a novel functional food.
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Galdeano, Carolina Maldonado, Alejandra de Moreno de LeBlanc, Esteban Carmuega, Ricardo Weill, and Gabriela Perdigón. "Mechanisms involved in the immunostimulation by probiotic fermented milk." Journal of Dairy Research 76, no. 4 (July 29, 2009): 446–54. http://dx.doi.org/10.1017/s0022029909990021.
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The intestinal ecosystem contains a normal microbiota, non-immune cells and immune cells associated with the intestinal mucosa. The mechanisms involved in the modulation of the gut immune system by probiotics are not yet completely understood. The present work studies the effect of a fermented milk containing probiotic bacteriumLactobacillus(Lb.)caseiDN114001 on different parameters of the gut immune system involved with the nonspecific, innate and adaptive response. BALB/c mice received the probiotic bacteriumLb. caseiDN114001 or the probiotic fermented milk (PFM). The interaction of the probiotic bacteria with the intestine was studied by electron and fluorescence microscopy. The immunological parameters were studied in the intestinal tissue and in the supernatant of intestinal cells (IC). Results showed that the probiotic bacterium interact with the IC. The whole bacterium or its fragments make contact with the gut associated immune cells. The PFM stimulated the IC with IL-6 release, as well as cells related to the nonspecific barrier and with the immune cells associated with the gut. This last activity was observed through the increase in the population of different immune cells: T lymphocytes and IgA+ B lymphocytes, and by the expression of cell markers related to both innate and adaptive response (macrophages). PFM was also able to activate the enzyme calcineurine responsible for the activation of the transcriptional factor NFAT. PFM induced mucosal immune stimulation reinforcing the non-specific barrier and modulating the innate immune response in the gut, maintaining the intestinal homeostasis.
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Khavkin, A. I., T. A. Kovtun, D. V. Makarkin, and O. B. Fedotova. "Fermented Milk Products and Child Health." Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) 65, no. 6 (January 22, 2021): 155–65. http://dx.doi.org/10.21508/1027-4065-2020-65-6-155-165.
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The probiotic fermented milk products hold a specific place in the children diet. As a rule, the pediatricians, when advising the parents, are guided by the characteristics of both strains used as the ferment and the probiotic strains included into the food product. It is important that the microorganisms are safe, shelf stable and able to survive in the gastrointestinal tract. The use of the probiotic fermented milk products has a positive effect on the child health, as follows: anti-infectious and immunomodulatory effects, it helps to normalize the motion of the gastrointestinal tract. These provisions shall be supported with the controlled studies.
Dissertations / Theses on the topic "Probiotic fermented milk"
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Jayamanne, Vijith S. "Survival of probiotic Bifidobacterium spp. in fermented milk products." Thesis, University of Surrey, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435219.
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Raeisi, Shahram Naghizadeh. "Probiotic characterization of Bifidobacterium spp. isolated from commercial fermented milk in the UK." Thesis, London Metropolitan University, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.573443.
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The aim of this research was to study the identity and survival of probiotic bifidobacteria in fermented dairy products from the UK market throughout their shelf- life and carry out in vitro studies on some of the probiotic criteria and potential functional properties of the isolates including resistance to stomach-intestine conditions, antimicrobial activities, antibiotic resistance/susceptibility, antibiotic resistance genes and their transferability, biofilm formation and production of health- promoting secondary metabolites, such as conjugated linoleic acid (CLA). The initial study for choosing the right selective medium for isolation and enumeration of bifidobacteria included a comparative study on selectivity of well known media transgalactosylated oligosaccharides-mupirocin lithium salt (TOS- MUP) and Bifidobacterium iodoacetate medium 25 (BIM-25). Considering selectivity of the medium, recovery of the bifidobacteria and ease of preparation, it was concluded that TOS-MUP is the medium of choice for determination of total viable counts of bifidobacteria in fermented milks. The result of enumeration study indicated that most of the tested products (22 out of total 24) on TOS-MUP comply with the recommended minimum therapeutic level for probiotics (106 CFU/g) at the time of purchase and at the end of their shelf-life. All presumptive Bifidobacterium isolates were identified as Bifidobacterium animalis subsp. lactis by analysis of partial sequences of the 16S ribisomal RNA gene. Further use of rep-PCR for differentiation of all isolates using two different primers (GTG-5 and BOXA 1 R) did not show any difference among tested isolates as all isolates presented the same band profile. As far as the claims on the label are concerned, most of the products (19 out of 24) failed to name the Bifidobacterium species at all or correctly.
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Whitley, Katherine. "Phenotypic variants of lactic acid bacteria, their metabolism and relevance to probiotic criteria." Thesis, University of Huddersfield, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.323780.
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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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Orientador: Salvador Massaguer RoigTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Doutorado
Doutor em Tecnologia de Alimentos
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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/.
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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-1The 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.
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Tonucci, Lívia Bordalo. "Evaluation of a probiotic fermented goat milk and its clinical application in type 2 diabetes mellitus." Universidade Federal de Viçosa, 2014. http://www.locus.ufv.br/handle/123456789/9199.
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A ingestão de probióticos tem sido relatada como sendo um dos métodos mais amplamente utilizados para modular a microbiota intestinal. Curiosamente, o diabetes mellitus tipo 2 tem sido associado à disbiose e uma das possíveis vias de reestabelecer a microbiota intestinal saudável é por meio da ingestão regular de probióticos, os quais vem se destacando na indústria alimentícia. Assim, o objetivo deste estudo foi, primeiramente, desenvolver um leite fermentado de origem caprina, saborizado com suco de uva, contendo probióticos e, posteriormente, avaliar o seu efeito metabólico em diabéticos. Leites fermentados contendo ou não bactérias probióticas (Lactobacillus acidophilus La-5 e Bifidobacterium animalis subsp. lactis BB-12) foram submetidos a analises físico-químicas, microbiológicas, sensoriais, além da caracterização nutricional do produto, incluindo atividade antioxidante. O teor de compostos fenólicos totais e atividade antioxidante do leite fermentado contendo probióticos foi maior (p < 0,01) do que o leite fermentado convencional. Observou-se uma maior perda da viabilidade celular para L. acidophilus do que para o B. animalis. No entanto, a viabilidade de todas as bactérias foi adequada (> 106 UFC/ mL) até o 28o dia de armazenamento a 4 oC. Ambos os leites fermentados analisados apresentaram boas características sensoriais, não havendo diferença (p > 0,05) entre os mesmos. Um estudo duplo-cego, randomizado e placebo-controlado, incluindo 50 indivíduos diabéticos, foi desenvolvido posteriormente. Os diabéticos foram divididos em dois grupos, recebendo 120 mL/dia de uma das bebidas durante 6 semanas. Medidas antropométricas, de composição corporal, coleta de sangue e amostras fecais foram obtidos no início e ao final do estudo. A ingestão de leite fermentado contendo probióticos promoveu uma redução (p ≤ 0,05) nos níveis de frutosamina e uma tendência à redução (p = 0,07) nos níveis de hemoglobina glicada. Em ambos os grupos foram observados reduções significativas nos níveis de TNF-α e resistina e a concentração fecal de ácido acético aumentou ao final do estudo, enquanto os níveis de IL-10 foi reduzida (p < 0,001) apenas no grupo controle. Houve diferença significativa entre os grupos em relação às alterações de HbA1c, colesterol total e lipoproteína de baixa densidade. Não houve alterações (p > 0,05) na capacidade antioxidante total e F2-isoprostano. Este estudo desenvolveu uma bebida funcional com boa qualidade em termos de sobrevivência de bactérias e características sensoriais e nutricionais. A ingestão regular da bebida contendo probióticos melhorou o controle glicêmico em diabéticos, no entanto, a ingestão de leite fermentado caprino saborizado com suco de uva, esteve envolvido com outras alterações metabólicas.
The administration of probiotics and prebiotics has been reported to be one of the most widely used approaches to modulate intestinal microbiota. Interestingly, type 2 diabetes has been associated with dysbiosis and one of the possible routes for restore a healthy gut microbiota is by the regular ingestion of probiotics, which has been highlighted in the food industry. The present study aimed, first, to develop a flavored fermented goat milk containing probiotics and assess their metabolic effect in diabetics. Fermented milk with or without probiotic bacteria (Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis BB-12) were subjected to physicochemical, microbiological and sensory analysis, besides the nutritional characterization of the product, including antioxidant activity. Total phenolic contents and antioxidant activity of probiotic flavored fermented milk were significantly higher (p < 0.01) than conventional fermented milk. A higher loss in cell viability was observed for L. acidophilus than for the B. animalis. However, the viability of all bacteria was adequate (> 106 cfu/mL) until day 28 of storage. The fermented milk showed good sensory characteristics and no significant sensory preference among the fermented milks was found. A double-blind, randomized, placebo-controlled study including 50 diabetic patients, was developed later. The subjects were divided into two groups, receiving 120 mL/ day one of the fermented milks for 6 weeks. Anthropometric measurements, body composition, fasting blood and faecal samples were taken at baseline and after 6 weeks of intervention. The study demonstrated a significant decrease in fructosamine levels (p ≤ 0.05) and haemoglobin A1c tended to be lower (p = 0.07) in probiotic group. TNF- α and resistin were significantly reduced and faecal acetic acid was increased in both groups after the end of trial, while IL-10 was reduced (p < 0.001) only in the control group. There was a significant difference between groups concerning mean changes of HbA1c, total cholesterol and low-density lipoprotein. No significant changes (p > 0.05) from baseline were detected in plasma total antioxidant status and F2-isoprostane. This study developed a beverage of good quality, in terms of survival of bacteria and sensory and nutritional characteristics. Probiotic flavored fermented milk consumption improved the glycemic control in diabetic subjetcs, however, the intake of flavored fermented goat milk was involved with others metabolic changes.
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Murevanhema, Yvonne Yeukai. "Evaluation of bambara groundnuts (Vigna subterrenea (L.) Verdc.) milk fermented with lactic acid bacteria as a probiotic beverage." Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/825.
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Thesis presented in partial fulfilment of the requirements for the degree
of
Master of Technology (Food Technology)
Department of Food Technology
Faculty of Applied Sciences
Cape Peninsula University of Technology, 2012The aim of this study was to evaluate bambara groundnut milk (BGNM) subjected to fermentation with lactic acid bacteria (LAB) as a probiotic beverage with a view to developing value-added product. Central Composite Rotatable Design (CCRD) was used to optimise the hydration time and temperature of BGN flour for optimum BGN milk (BGNM) production. The optimum time and temperature was 2 h at 25oC. The effect of variety was assessed on the quality and consumer acceptability of BGNM prepared from five varieties of BGN (black, red, brown, brown-eye, and black-eye) which were representatives of the BGN available in South Africa. BGNM from the five varieties differed significantly (p<0.05) in, lightness, chroma, redness, yellowness, hue and antioxidative activity, while the pH were not significantly different. The four BGNM samples were significantly different (p < 0.05) in appearance, colour, mouthfeel and overall acceptability but not in aroma and taste. A three factor design (4 x 3 x 3) consisting of probiotics (Lactobacillus acidophilus, L. bulgaricus, L. casei and L. plantarum), temperature and fermentation time, were used to estimate the optimal conditions for the production of BGN probiotic beverage (BGNPB). The optimal condition for the production of BGNPB was estimated to be 35oC for 24 h with a desirability of 0.854 for L. bulgaricus. The next promising probiotic was L. plantarum that could be fermented at 35oC for 24 h with 0.843 desirability. BGNM from the red variety were fermented with L. bulgaricus and L. plantarum and L bulgaricus (in combination), making plain and sweetened BGNPB which were evaluated for their quality and consumer acceptability. The four BGNPB samples were significantly different (p < 0.05) in aroma, taste, mouthfeel and overall acceptability but not in appearance and colour. The plain BGNPB were assessed for their proximate composition, antioxidant activity, in vitro probiotic tolerance to simulated gastric juices and bile and a 28 days shelf life study at 5, 15 and 25oC. The protein, total dietary fibre (TDF), ash and antioxidative activity of the BGNPB were significantly different while the fat and carbohydrates were not significantly different. Time and concentration of the gastric juice and bile had significant effects on the percentage bacterial survival of probiotics in the BGNPB. However, the probiotics did survive, in low numbers, in the simulated gastric juice and bile after 180 and 240 minutes of incubation. Titratable acidity, pH, microbial load and colour of the BGNPB were significantly affected by the storage time and temperature during the shelf life study. At the 5oC storage temperature the BGNPB had a right censored shelf life on day 28. At 15oC the shelf life was 18 and 10 days for L bulgaricus and L. plantarum and L. bulgaricus respectively. The outcome of this research showed that a novel BGNPB product can be made from fermenting BGNM with LAB.
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Perina, Natália Pratis. "Leite fermentado e tecido adiposo visceral - possível efeito emagrecedor em obesos e portadores de síndrome metabólica." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07122015-175106/.
Full textAbstract:
O trato gastrointestinal de humanos é rico em microrganismos que, podem tanto ser benéficos para a saúde do hospedeiro, prevenindo e/ ou tratando a intolerância à lactose, constipação intestinal, síndrome do intestino irritável, entre outras, quanto podem prejudicá-lo, afetando a aquisição de nutrientes e produção de mediadores inflamatórios. Estes distintos papéis da microbiota intestinal são tão marcantes que podem, inclusive, influenciar no desenvolvimento da obesidade em algumas pessoas, podendo levar até mesmo à Síndrome Metabólica. Probióticos e prebióticos podem conferir alterações nas propriedades da microbiota, afetando o crescimento bacteriano e seu metabolismo e, até mesmo, o uso de nutrientes. Assim, o objetivo geral deste trabalho foi avaliar o efeito do uso de leite fermentado simbiótico na obesidade e nos indicadores de Síndrome Metabólica, como circunferência de cintura, TGL, HDL-c, glicemia e pressão arterial, em pacientes com predisposição a esta doença, selecionados de acordo com os critérios de diagnóstico para síndrome metabólica. Para esta pesquisa foram desenhados quatro produtos, três deles inoculados com uma cultura comercial de probiótico - Bifidobacterium lactis (BL420), adicionados ou não de casca de maracujá em pó (prebiótico), sendo um deles preparado com uma emulsão de óleos vegetais, que apresenta efeito em prolongar a saciedade; e o quarto produto, fermentado apenas com a cultura clássica Streptococcus thermophilus. Avaliaram-se as propriedades tecnológicas dos produtos - físico-química, sensorial, microestrutura, microbiológica, e estudaram-se seus aspectos funcionais. Finalmente, os produtos foram testados em consumidores ao longo de um ensaio clínico durante 12 semanas, período no qual os voluntários tiveram que consumir 100 mL do produto, duas vezes ao dia, todos os dias. A avaliação dos voluntários foi feita antes do início do ensaio e também aos ao final dos 90 dias.The gastrointestinal tract of humans is rich in microorganisms which can both be beneficial to host health, preventing and / or treating lactose intolerance, constipation, irritable bowel syndrome, among others, as they can harm, affecting nutrient acquisition and the production of inflammatory mediators. These distinctive roles of intestinal microbiota are so striking that can even influence the development of obesity in some people and may even lead to metabolic syndrome. Probiotics and prebiotics can confer alterations in the microbiota properties, affecting the bacteria growth and their metabolism, and the use of nutrients. Thus, the aim of this study was to evaluate the use of innovative symbiotic fermented milk in obesity and metabolic syndrome indicators such as waist circumference, TGL, HDL-C, blood glucose and blood pressure in patients with a predisposition to this disease, selected according to the diagnostic criteria for metabolic syndrome. For this, four fermented mik were designed, three of them inoculated with a commercial probiotic culture - Bifidobacterium lactis (BL420), added or not by passion fruit peel powder (prebiotic), one of them being prepared with an emulsion of vegetable oil, which has effect on prolonguing satiety; and the fourth product, fermented only with the classical culture Streptococcus thermophilus. Products´ technological properties were evaluated - physico chemical, sensory, microstructure, microbiology, and functional aspects were studied. Finally products were tested in consumers throughout a clinical trial during 12 weeks, period in which the volunteers had to consume 100 mL of the product twice a day, every day. The evaluation of the volunteers was done before the start of the test and also at the end of the 90 days.
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Damin, Maria Regina. "Efeito da suplementação do leite com hidrolisado de caseína e com proteína concentrada de soro na obtenção de leites fermentados contendo probióticos." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-11112016-112019/.
Full textAbstract:
Os produtos lácteos probióticos e/ou simbióticos são líderes dentro do 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 bactérias probióticas apresentam crescimento lento no leite. O uso de co-culturas e a suplementação do leite são técnicas para superar esta dificuldade. O presente trabalho teve como objetivo verificar as condições de crescimento de Lactobacillus rhamnosus e Lactobacillus acidophilus em cultura mista com Streptococcus thermophilus em leite suplementado com hidrolisado de caseína e proteína concentrada de soro em diversas proporções (3,05 a 17,05g/L). Os parâmetros cinéticos velocidade de acidificação, tempo para atingir a velocidade máxima, tempo para atingir pH 5,0 e tempo para atingir pH 4,5 foram analisados, assim como as características físico-quimicas dos leites fermentados e a viabilidade das bactérias probióticas. A metodologia de superfície de resposta foi empregada visando otimizar a suplementação. O desempenho dos probióticos foi comparado com o leite fermentado pelas bactérias normais do iogurte nas mesmas condições. Ambos suplementos afetaram a acidificação do leite, sendo possível reduzir o tempo de fermentação. Em todos os ensaios, o nível de probióticos obtido esteve acima de 106 UFC/mL, valor mínimo de microorganismos viáveis sugerido por diversos autores para obter o efeito benéfico. Foi possível identificar modelos matemáticos preditivos.Dairy products containing probiotics and/or symbiotics are leader in the functional foods market and, priority in research worldwide. The use of casein hydrolysate and co-cultures are useful to lower fermentation time, and, in addition, it enhances the probiotic stability. The aim of the work was to verify the growing conditions of Lactobacillus rhamnosus and Lactobacillus acidophilus in mixed cultures with Streptococcus thermophiles in milk supplemented with casein hydrolysate and whey protein with different amounts (3,05 to 17,05g/L). Response surface methodology was used to establish adequate relationship of casein hydrolysate and whey protein contents aiming their optimization. The performance of probiotic bacteria was compared with those of yogurt bacteria. The supplements influenced milk acidification. In all experiments, probiotic levels were higher than 106 cfu/mL, the minimal viable number suggested by many authors to have therapeutic benefits. Mathematical models were developed.
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Oliveira, Ricardo Pinheiro de Souza. "O efeito da composição de cultura e da suplementação do leite no crescimento, na taxa de acidificação, na sobrevivência e no metabolismo de bactérias probióticas em leite fermentado." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-22032010-090223/.
Full textAbstract:
Os produtos lácteos probióticos e/ou simbióticos são líderes dentro do mercado de alimentos funcionais e têm prioridade de pesquisa em diversos países. Os resultados deste trabalho mostraram que a qualidade do leite fermentado foi fortemente influenciada tanto pela composição das co-culturas probióticas quanto por diferentes prebióticos, como oligofrutose, polidextrose, maltodextrina e inulina. A cinética de acidificação foi influenciada pela composição das culturas probióticas e pelos ingredientes prebióticos no leite fermentado. A suplementação do leite com a inulina reduziu o tempo de fermentação das co-culturas Streptococcus thermophilus + Lactobacillus acidophilus (St-La); Streptococcus thermophilus + Lactobacillus rhamnosus (St-Lr) e Streptococcus thermophilus + Bifidobacterium lactis (St-Bl), além de melhorar a firmeza do leite fermentado probiótico. Foram também relatadas que as quantidades de ácido linoléico conjugado (CLA) aumentaram no leite fermentado pela co-cultura de S. thermophilus + L. acidophilus, suplementado com maltodextrina. No que diz respeito às contagens, a adição de inulina favorece a viabilidade das bactérias probióticas durante o armazenamento a 4°C além de causar um efeito bifidogênico, in vitro, estimulando o crescimento de B. lactis. Em relação ao estudo metabólico entre as co-culturas homofermentativas (St-La e St-Lb), feitas neste presente trabalho, pode-se dizer que a lactose foi apenas parcialmente fermentada a ácido lático, a galactose foi metabolizada em certa medida, e se formaram diacetil e acetoína em níveis apreciáveis. A acetoína e o diacetil provavelmente foram produzidos pelas atividades da α-acetolactato sintase e da α-acetolactato descarboxilase de S. thermophilus.Probiotics dairy products and/or symbiotic are leaders in the functional foods market and have the research priority in several countries. The results of this study showed that the quality of fermented milk was strongly influenced by composition of probiotic co-cultures and different prebiotics, such as oligofructose, polydextrose, maltodextrin and inulin. The acidification kinetics was influenced by the composition of the probiotic co-cultures and prebiotic ingredients in the fermented milk. The milk supplementation with inulin reduced the fermentation time of the co-cultures of Streptococcus thermophilus + Lactobacillus acidophilus (St-La); Streptococcus thermophilus + Lactobacillus rhamnosus (St-Lr) and Streptococcus thermophilus + Bifidobacterium lactis (St-Bl), and improved the firmness of the probiotic fermented milk. It has also been observed that the amount of conjugated linoleic acid (CLA) increased in the milk fermented by the co-culture S. thermophilus + L. acidophilus supplemented with maltodextrin. As far as the bacterial counts are concerned, the inulin addition promoted the viability of probiotic bacteria during storage at 4°C and led to a bifidogenic effect, in vitro, stimulating the growth of B. lactis. As regards to the metabolic studies of the homofermentative co-cultures (St-La and St-Lb), studied in this work, it can be said that lactose was only partially fermented to lactic acid, galactose was metabolized to some extent, diacetyl and acetoin formed at appreciable levels. The acetoin and diacetyl were probably produced by the activities of α-acetolactate synthase and α-acetolactate decarboxylase of S. thermophilus.
Books on the topic "Probiotic fermented milk"
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Abdelrahman, R. Ahmed, A. M. Adel, and I. Smetanska. Fermented Milk Products. Nova Science Publishers, Incorporated, 2010.
Find full textBook chapters on the topic "Probiotic fermented milk"
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Shah, Nagendra P. "Probiotics and fermented milks." In Manufacturing Yogurt and Fermented Milks, 451–68. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118481301.ch22.
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"Probiotic Dairy Products." In Fermented Milk and Dairy Products, 550–87. CRC Press, 2015. http://dx.doi.org/10.1201/b18987-26.
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"Health Benefits of Fermented Probiotic Dairy Products." In Fermented Milk and Dairy Products, 588–601. CRC Press, 2015. http://dx.doi.org/10.1201/b18987-27.
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Khorshidian, Nasim, Mojtaba Yousefi, and Amir M. Mortazavian. "Fermented milk: The most popular probiotic food carrier." In Advances in Food and Nutrition Research, 91–114. Elsevier, 2020. http://dx.doi.org/10.1016/bs.afnr.2020.06.007.
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Kaindi, Dasel Wambua Mulwa, and Patrick Murigu Kamau Njage. "Microbial Aspect of Lactic Acid Bacteria Isolated From Camel Milk." In Handbook of Research on Health and Environmental Benefits of Camel Products, 54–74. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1604-1.ch004.
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Camel milk provides a common source of nutrition but also a potential rich source of beneficial, pathogenic, and potentially pathogenic microorganisms. This chapter reviews lactic acid and probiotic bacteria from camel milk, product innovation using such bacteria, and potential areas of improvement in technical as well as practical aspects of fermentation technologies. Lactic acid bacteria fermentation helps mitigate the impact of poor handling and storage conditions by enhancing shelf life and food safety. Traditionally-fermented sour milk products are culturally accepted and widely distributed worldwide with product-specific microbiota responsible for aroma, flavor, and texture. Knowledge of microbiota and predominant, technologically important microorganisms associated with camel milk is critical in developing products with enhanced quality and safety, as well as sustainable interventions for these products, including camel milk specific starter culture development. This chapter presents occurrence of LAB and probiotic bacteria in camel milk and technological aspects of camel dairy.
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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, 21–32. Science Publishers, 2011. http://dx.doi.org/10.1201/b10770-4.
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Abdullah Thaidi, Nur Imanina, Leonardo Rios-Solis, and Murni Halim. "Fermented Milk: The Most Famous Probiotic, Prebiotic, and Synbiotic Food Carrier." In Probiotics and Prebiotics in Foods, 135–51. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-819662-5.00012-4.
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Pophaly, Sarang Dilip, Manorama Chauhan, Jitesh Tarak, Shekhar Banala Bashetty, Tejinder Pal Singh, and Sudhir Kumar Tomar. "Aerobic Respiration in Lactic Acid Bacteria." In Microbial Cultures and Enzymes in Dairy Technology, 87–100. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5363-2.ch005.
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Lactic acid bacteria (LAB) are used as food-grade microorganisms for production of a variety of fermented milk products. They are also the most common probiotic organisms used for making functional foods. Lactic acid bacteria are well known for their fermentative metabolism wherein they convert simple carbohydrates to organic acids and other end products. Fermentation helps the bacteria to generate ATP required for various cellular activities via substrate level phosphorylation reaction. Fermentation results in incomplete oxidation of substrate and hence is an inefficient process with a low ATP yield. However, some LAB are genetically capable of activating an auxiliary respiratory metabolism in which a quinol oxidase serves as the final electron acceptor and high ATP production is achieved due to oxidative phosphorylation. The respiratory process is associated with high biomass production of LAB and more robust bacterial cells, which are essentially required for manufacture of high viability starter culture. This chapter explores LAB's current and future applications in dairy starter cultures.
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Sidhu, Jiwan S., and Tasleem A. Zafar. "Functional Foods of the Indian Subcontinent." In Food Science and Nutrition, 452–80. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5207-9.ch019.
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The medicinal effects of food have been recognized on the Indian subcontinent since many centuries. The current thinking on functional foods can easily be applied to many traditional Indian subcontinent foods as these are based on whole grains, legumes, oilseeds, nuts, vegetables, fruits, spices, condiments, and many fermented milk products. Consumption of such foods on a regular basis not only provides most of nutrients in adequate quantities but also improve gastrointestinal health, boost immune functions, improve bone health, lower cholesterol, oxidative stress, reduce the risk of cardiovascular diseases, various types of cancers, neurodegenerative diseases, ill-effects of obesity, and metabolic syndrome. Various chemical and biological components present in Indian subcontinent traditional foods, such as phytochemicals, dietary fiber, oligosaccharides, lignins, omega-3 fatty acids, phenolics, flavonoids, carotenoids, and probiotic bacteria play an important role in improving the health of consumers of these foods. The history of Indian traditional foods has been adequately reviewed by Srinivasan (2011). The traditional food habits of each specific area of the Indian subcontinent have been influenced by the culture and the availability of locally grown food materials. Some of the important functional foods of India subcontinent will be briefly discussed in this chapter.
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Sidhu, Jiwan S., and Tasleem A. Zafar. "Functional Foods of the Indian Subcontinent." In Advances in Environmental Engineering and Green Technologies, 347–75. IGI Global, 2017. http://dx.doi.org/10.4018/978-1-5225-0591-4.ch016.
Full textAbstract:
The medicinal effects of food have been recognized on the Indian subcontinent since many centuries. The current thinking on functional foods can easily be applied to many traditional Indian subcontinent foods as these are based on whole grains, legumes, oilseeds, nuts, vegetables, fruits, spices, condiments, and many fermented milk products. Consumption of such foods on a regular basis not only provides most of nutrients in adequate quantities but also improve gastrointestinal health, boost immune functions, improve bone health, lower cholesterol, oxidative stress, reduce the risk of cardiovascular diseases, various types of cancers, neurodegenerative diseases, ill-effects of obesity, and metabolic syndrome. Various chemical and biological components present in Indian subcontinent traditional foods, such as phytochemicals, dietary fiber, oligosaccharides, lignins, omega-3 fatty acids, phenolics, flavonoids, carotenoids, and probiotic bacteria play an important role in improving the health of consumers of these foods. The history of Indian traditional foods has been adequately reviewed by Srinivasan (2011). The traditional food habits of each specific area of the Indian subcontinent have been influenced by the culture and the availability of locally grown food materials. Some of the important functional foods of India subcontinent will be briefly discussed in this chapter.
Conference papers on the topic "Probiotic fermented milk"
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Jatmiko, Yoga Dwi, Gordon S. Howarth, and Mary D. Barton. "Assessment of probiotic properties of lactic acid bacteria isolated from Indonesian naturally fermented milk." In 8TH INTERNATIONAL CONFERENCE ON GLOBAL RESOURCE CONSERVATION (ICGRC 2017): Green Campus Movement for Global Conservation. Author(s), 2017. http://dx.doi.org/10.1063/1.5012732.
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Oliveira, M., M. R. Damin, E. Minowa, and M. Alcantara. "Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060635.
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Freitas, Samara de, Adriane de Moraes, Andrea Esteves, Milca Abda, Beatriz Franco, and Luciana Fino. "Effect of supplementation of wistar rats with probiotic fermented milk on the gut-brain axis with emphasis in behavior." In Congresso de Iniciação Científica UNICAMP. Universidade Estadual de Campinas, 2019. http://dx.doi.org/10.20396/revpibic2720192707.
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Xue, Chaohui, Chun Yue, Xueguo Liu, and Le Yuan. "Selection of Potential Probiotic Strains Isolated from Human Intestinal Tract and Traditional Ferment Milk." In International Conference on Biomedical and Biological Engineering. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/bbe-16.2016.63.
Full textReports on the topic "Probiotic fermented milk"
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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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