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Journal articles on the topic 'Probiotic fermented milk'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Patrignani, Francesca, Patricia Burns, Diana Serrazanetti, et al. "Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus." Journal of Dairy Research 76, no. 1 (2009): 74–82. http://dx.doi.org/10.1017/s0022029908003828.

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High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk with and without added probiotics. Microbiological, physicochemical and organoleptic analyses were carried out during the refrigerated period (35 d at 4°C). HPH application to milk did not modify the viability of the probiotic cultures but did increase

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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 (2013): 30–32. http://dx.doi.org/10.12737/2050.

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Sairanen, Ulla, Laura Piirainen, Soile Gråsten, et al. "The effect of probiotic fermented milk and inulin on the functions and microecology of the intestine." Journal of Dairy Research 74, no. 3 (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 baseli

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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 (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 i

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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 (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 fro

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Znamirowska, Agata, Katarzyna Szajnar, and Małgorzata Pawlos. "Probiotic Fermented Milk with Collagen." Dairy 1, no. 2 (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. Incub

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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 en

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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 (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 ferme

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9

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 (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 prob

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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 (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

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Zandanova, T. N., P. A. Gogoleva, T. P. Myryanova, and K. V. Ivanova. "Probiotic properties of heterofermented milk products." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 3 (2019): 118–24. http://dx.doi.org/10.20914/2310-1202-2019-3-118-124.

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Information is presented on the study of the probiotic properties of fermented milk products of heteroenzymatic fermentation, namely their antimutagenic, hypocholesterolemic, antioxidant activity, and the ability to suppress pathogenic and conditionally pathogenic bacteria. Data on the effective use of koumiss, kefir, chegen, kurunga in the treatment of acute intestinal infections, their ability to limit the intensity of peroxide metabolism are presented. Thus, their bactericidal action against tubercle Bacillus, Escherichia coli, Bacillus fastidiosus, Pseudomonas aeruginosa, Leuconostoc mesen

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Corti, Daiane, Angelica Regina Gabiatti, Deisy Alessandra Drunkler, and Fabiana De Oliveira Martins. "Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná." Revista Brasileira de Pesquisa em Alimentos 3, no. 2 (2014): 90. http://dx.doi.org/10.14685/rebrapa.v3i2.88.

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<p>Understood for fermented milk, products made by coagulation and lowering the pH of milk by lactic fermentation of crops through the action of specific microorganisms. Included among the types of fermented milks yoghurt, acidophilus milk, kefir, kumys and curds. Were collected four brands of probiotic fermented milk strawberry flavored, commercialized the west region of Paran&aacute;, in triplicate, totaling 12 samples, and those subjected to physical and chemical analyzes in order to evaluate whether they were in accordance with the parameters of the legislation, which presents on

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13

Szparaga, Agnieszka, Sylwester Tabor, Sławomir Kocira, et al. "Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks." Sustainability 11, no. 21 (2019): 6093. http://dx.doi.org/10.3390/su11216093.

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This study aimed at determining the survivability of probiotic bacteria cultures in model non-dairy beverages subjected or not to the fermentation and storage processes, representing milk substitutes. The experimental material included milks produced from desiccated coconut and non-dehulled seeds of hemp (Cannabis sativa L.). The plant milks were subjected to chemical and microbiological evaluation immediately after preparation as well as on day 7, 14, and 21 of their cold storage. Study results proved that the produced and modified plant non-dairy beverages could be the matrix for probiotic b

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14

Tsangalis, Dimitri, Gisela Wilcox, Nagendra P. Shah, and Lily Stojanovska. "Bioavailability of isoflavone phytoestrogens in postmenopausal women consuming soya milk fermented with probiotic bifidobacteria." British Journal of Nutrition 93, no. 6 (2005): 867–77. http://dx.doi.org/10.1079/bjn20041299.

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We investigated the effects of consuming an isoflavone aglycone-enriched soya milk containing viable bifidobacteria on urinary isoflavone excretion and percentage recovery. Sixteen postmenopausal women were randomly divided into two groups to consume either fermented or non-fermented soya milk. Each group participated in a double-blind, crossover study with three 14 d supplementation periods, separated by a 14 d washout. Subjects ingested three daily dosages of isoflavone via the soya milk and collected four 24 h pooled urine specimens per supplementation period. Soya milks were prepared with

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15

Salamoura, Chrysoula, Artemis Kontogianni, Despoina Katsipi, Panagiotis Kandylis, and Theodoros Varzakas. "Probiotic fermented milks made of cow's milk, goat's milk and their mixture." Journal of Biotechnology 185 (September 2014): S77. http://dx.doi.org/10.1016/j.jbiotec.2014.07.262.

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16

Rasika, D. M. D., Janak K. Vidanarachchi, Selma F. Luiz, Denise Rosane Perdomo Azeredo, Adriano G. Cruz, and Chaminda Senaka Ranadheera. "Probiotic Delivery through Non-Dairy Plant-Based Food Matrices." Agriculture 11, no. 7 (2021): 599. http://dx.doi.org/10.3390/agriculture11070599.

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Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum r

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17

Kakisu, Emiliano, Aurora Irigoyen, Paloma Torre, Graciela L. De Antoni, and Analía G. Abraham. "Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir." Journal of Dairy Research 78, no. 4 (2011): 456–63. http://dx.doi.org/10.1017/s0022029911000653.

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A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented milk product. Kluyveromyces marxianus CIDCA 8154, a yeast with immunomodulatory properties was included to formulate a three-strain starter culture. Supernatants of enterohaemorragic Escherichia coli, shiga-toxin–producing strain, along with a two-strain or a three-strain starter culture were included in the medium of Vero-cell surface cultures. The results demonstrated that t

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Aboulfazli, Fatemeh, Ahmad Salihin Baba, and Misni Misran. "The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives." International Journal of Food Engineering 11, no. 4 (2015): 493–504. http://dx.doi.org/10.1515/ijfe-2014-0343.

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Abstract In this study, cow (W)’s milk was replaced by soy (S), coconut (C) and various combinations of coconut or cow milks with soy milk in order to produce fermented probiotic ice cream. The changes in ice cream eating qualities and physical properties were evaluated. Fermented ice cream containing vegetable milks showed a slower melting rate and higher apparent viscosity and particle size and also lower total acceptability than fermented cow milk ice cream (control). Ice creams containing Lactobacillus acidophilus (La-05; L) showed a lower melting rate and higher apparent viscosity and par

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19

Papastoyiannidis, G., A. Polychroniadou, A. M. Michaelidou, and E. Alichanidis. "Fermented Milks Fortified with B-group Vitamins: Vitamin Stability and Effect on Resulting Products." Food Science and Technology International 12, no. 6 (2006): 521–29. http://dx.doi.org/10.1177/1082013206073274.

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Four fermented milks were made from cow's milk fortified with B-group vitamins (thiamine (B1), riboflavin (B2), pyridoxine, pyridoxal, pyridoxamine and folic acid) inoculated with different mixed probiotic cultures. Fermented milks made from non-fortified milk were used as controls. Some vitamins were partly lost during heating of the milk and fermentation but the level of all vitamins remained stable during storage for 16 days at 4°C. Species and strain of the culture were clearly found to affect the vitamin level throughout fermentation and storage of the products. Fortification was observed

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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 lac

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Homayouni, Aziz, Fereshteh Ansari, Aslan Azizi, Hadi Pourjafar, and Masuod Madadi. "Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review." Current Nutrition & Food Science 16, no. 1 (2020): 15–28. http://dx.doi.org/10.2174/1573401314666180817101526.

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: This review presents the industrial manufacture and applications of cheese for the delivery of probiotic microorganisms into the human gut. Initially, important benefits of probiotics and advantageous characteristics of cheese for the delivery of probiotic microorganisms into the human gut in comparison with the other fermented milk products are discussed. Fresh and ripened cheeses are also separately argued followed by discussing queries respecting the viability of probiotic bacteria into these cheeses. Since fresh cheese has been demonstrated as more suitable carriers for probiotic microor

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Szajnar, K., M. Pawlos, and A. Znamirowska. "The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep’s Milk Fermented by Lactobacillus rhamnosus and Lactobacillus acidophilus." International Journal of Food Science 2021 (July 11, 2021): 1–9. http://dx.doi.org/10.1155/2021/7928745.

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The global market for sheep’s milk and its products is increasing due to higher demand for cheese and traditional dairy products, and as a novelty, sheep’s milk is an ingredient in infant formulas and nutraceuticals. The aim of this study was to determine the properties of fermented sheep’s milk, which combines probiotic benefits with increased dietary fiber content. The influence of the applied dose of chokeberry fiber on the growth of living cells of Lactobacillus acidophilus and Lactobacillus rhamnosus in fermented sheep’s milk was also evaluated. Sheep milk with the addition of 0% (control

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DING, WU, HAIFENG WANG та MANSEL W. GRIFFITHS. "Probiotics Down-Regulate flaA σ28 Promoter in Campylobacter jejuni". Journal of Food Protection 68, № 11 (2005): 2295–300. http://dx.doi.org/10.4315/0362-028x-68.11.2295.

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Lactobacilli and bifidobacteria are important members of the gastrointestinal microflora of humans and animals and are thought to have positive effects on human health. Therefore, there is an increasing interest in using these microorganisms as probiotics to be incorporated into either fermented dairy products or tablets. However, convincing scientific data that support claims of their health benefits are scarce. The effect of cell-free extracts of milk fermented by 10 probiotic bacteria (five Bifidobacterium strains and five Lactobacillus strains) on the expression of the flaA gene of Campylo

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Utama, Gemilang Lara, Siska Meliana, Mohamad Djali, Tri Yuliana, and Roostita L. Balia. "Probiotic Candidates Yeast Isolated from Dangke – Indonesian Traditional Fermented Buffalo Milk." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 67, no. 1 (2019): 179–87. http://dx.doi.org/10.11118/actaun201967010179.

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The aim of the study was to isolate and identify the yeast isolated from Dangke and its potential as probiotics. The purified isolates obtained were identified based on observations of macroscopic characteristics of colonies and microscopic cells. The ability as a probiotic yeast is obtained by testing the resistance towards acid conditions, bile salt resistance test and aggregation ability test against pathogenic bacteria using Salmonella sp. The yeast isolates were identified using the RapID Yeast Plus System. The isolation result was obtained D.10.3.d isolate that identified as Candida guil

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Manik, Maria, Jamaran Kaban, Jansen Silalahi, and Mimpin Ginting. "Lactic Acid Bacteria (LAB) with Probiotic Potential from Dengke Naniura." Baghdad Science Journal 18, no. 1 (2021): 0035. http://dx.doi.org/10.21123/bsj.2021.18.1.0035.

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Dengke Naniura is a traditional food from Sumatera Utara, Indonesia, that is produced through fermenting process, and this food is believed to contain high probiotics. The objective of the current research is to determine the potential of LAB as a probiotic that has been obtained from Dengke Naniura. Dengke Naniura was traditionally prepared from Cyprinus carpio. Four LABs have been successfully isolated from Dengke Naniura, such as D7DA3, D7B3, D7DBF and D7DN3. Those four LAB isolates were identified as Lactobacillus sp. This result has been confirmed by the non-spore forming bacterium, non-m

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Bin Masalam, Maged S., Ahmed Bahieldin, Mona G. Alharbi, et al. "Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk." Evidence-Based Complementary and Alternative Medicine 2018 (July 25, 2018): 1–12. http://dx.doi.org/10.1155/2018/7970463.

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Probiotic bacteria can confer health benefits to the human gastrointestinal tract. Lactic acid bacteria (LAB) are candidate probiotic bacteria that are widely distributed in nature and can be used in the food industry. The objective of this study is to isolate and characterize LAB present in raw and fermented milk in Saudi Arabia. Ninety-three suspected LAB were isolated from thirteen different types of raw and fermented milk from indigenous animals in Saudi Arabia. The identification of forty-six selected LAB strains and their genetic relatedness was performed based on 16S rDNA gene sequence

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Aly, SAVADOGO, GUIRA Flibert, and TAPSOBA FranÃ§ois. "Probiotic microorganisms involved in cassava fermentation for Gari and AttiÃ©kÃ©production." JOURNAL OF ADVANCES IN BIOTECHNOLOGY 6, no. 2 (2016): 858–66. http://dx.doi.org/10.24297/jbt.v6i2.4798.

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Several fermented foods and beverages for human nutritionthat incorporate lactic acid bacteria and others beneficial microorganisms are produced throughout the world. Lactic acid bacteria (LAB) are widely distributed in nature and occur as natural microflora in many fermented foods (fermented milk, cereal fermented food, fermented fruit products, fermented roots products like cassava and others). This study gave characteristics, nutritional, Health and functional properties of probiotics microorganisms involved in cassava fermentation forGariand AttiÃ©kÃ© production. During cassava fermentatio

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Nath, Soumitra, Jibalok Sikidar, Monisha Roy, and Bibhas Deb. "In vitro screening of probiotic properties of Lactobacillus plantarum isolated from fermented milk product." Food Quality and Safety 4, no. 4 (2020): 213–23. http://dx.doi.org/10.1093/fqsafe/fyaa026.

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Abstract Objectives The screening of traditional fermented products is essential for the assessment of safety, security, and further development of functional foods for the well-being of human health. The aim of the present study was to isolate and identify bacteria from fermented raw milk samples that exhibit health benefits upon consumption. Methods In order to confirm the isolates as probiotics, several in vitro assays were conducted to assess the probiotic properties of isolated bacteria. The initial screening includes tolerance to acid, bile, pancreatin, and NaCl. The cell surface propert

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Dimitrellou, Dimitra, Chrysoula Salamoura, Artemis Kontogianni, et al. "Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk." Microorganisms 7, no. 9 (2019): 274. http://dx.doi.org/10.3390/microorganisms7090274.

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The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used—Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus casei ATCC 393. The objective was to monitor the viability of these cultures during the storage of fermented milk at 4 °C for up to 28 days. Storage significantly affected the viability of all microorganisms and especially L. bulgaricus. All microorganisms retained viable numbers higher than 7.5 log CFU g−1, even after 4 weeks of storage, which is i

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Maselli, Lisa, and Sharareh Hekmat. "Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours." Journal of Food Research 5, no. 2 (2016): 41. http://dx.doi.org/10.5539/jfr.v5n2p41.

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<p>Probiotic products containing <em>Lactobacillus rhamnosus</em> GR-1 have been shown to help decrease the risk of urogenital infections, delay the decline of CD4 lymphocytes in patients with human immunodeficiency virus, and survive in the intestinal tract without stimulating immune or inflammatory responses. Cereal and pseudocereal grains can act as prebiotic agents and could be an economical way of improving the nutritional value, functional qualities, and overall health benefits of probiotic products. The purpose of this study was to measure the growth and survival of &l

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Ilicic, Mirela, Spasenija Milanovic, Katarina Kanuric, Vladimir Vukic, and Dajana Hrnjez. "The effect of processing parameters on the structure of fermented milk products with transglutaminase addition." Acta Periodica Technologica, no. 44 (2013): 67–74. http://dx.doi.org/10.2298/apt1344067i.

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This study is concerned with the effect of concentration of transglutaminase (TG), content of milk fat and starter culture type (probiotic and kombucha) on the structure of fermented milk products. The application of TG significantly improved textural characteristics of the fermented milk products. The firmness of the samples produced from milk with 0.1g100g-1 and 0.9g100g-1 fat content with probiotic starter were by 33% and 17.6% higher, respectively, compared to the control samples. During ten days of storage, the value of the hysteresis loop area of all samples produced from milk with 0.9g1

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Kullisaar, Tiiu, Epp Songisepp, Marika Mikelsaar, Kersti Zilmer, Tiiu Vihalemm, and Mihkel Zilmer. "Antioxidative probiotic fermented goats' milk decreases oxidative stress-mediated atherogenicity in human subjects." British Journal of Nutrition 90, no. 2 (2003): 449–56. http://dx.doi.org/10.1079/bjn2003896.

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The increasing interest in a healthy diet is stimulating innovative development of novel scientific products in the food industry. The viable lactic acid bacteria in fermented milk products, such as yoghurt, have been associated with increased lactose tolerance, a well-balanced intestinal microflora, antimicrobial activity, stimulation of the immune system and antitumoural, anticholesterolaemic and antioxidative properties in human subjects. Recently, we have studied a humanLactobacillusspp. strain that possesses antioxidative activity. The aim of the present pilot study was to develop goats'

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Abbas, Hayam M., Nadia M. Shahein, Nabil S. Abd-Rabou, Mohammed T. Fouad, and Wafaa M. Zaky. "Probiotic-fermented Milk Supplemented with Rice Bran Oil." International Journal of Dairy Science 12, no. 3 (2017): 204–10. http://dx.doi.org/10.3923/ijds.2017.204.210.

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Miocinovic, Jelena, Zorica Radulovic, Dusanka Paunovic, et al. "Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria." Archives of Biological Sciences 66, no. 1 (2014): 65–73. http://dx.doi.org/10.2298/abs1401065m.

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Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI?L10 i Bifidobacterium lactis LAFTI?B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening.

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GILL, HARSHARNJIT S., and KAY J. RUTHERFURD. "Immune enhancement conferred by oral delivery of Lactobacillus rhamnosus HN001 in different milk-based substrates." Journal of Dairy Research 68, no. 4 (2001): 611–16. http://dx.doi.org/10.1017/s0022029901005155.

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The probiotic Lactobacillus rhamnosus HN001 is known to enhance immunity in animal models, following oral delivery. In this study, we investigated the immunoenhancing effects of HN001 delivered to mice in different milk-based substrates, including: whole (full-fat) milk supplemented with HN001; fermented milk supplemented with HN001; or whole milk which had been part-fermented by HN001. Direct oral feeding of mice with HN001 in whole milk was shown to enhance the phagocytic activity of blood and peritoneal cells. Similar effects on phagocytosis were observed when HN001 was offered to mice in t

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LV, TIAN, XUETING HUANG, CHENCHEN ZHANG, et al. "Enhancement of the Antibacterial Properties of Kefir by Adding Lactobacillus fermentum grx08." Journal of Food Protection 84, no. 8 (2021): 1463–71. http://dx.doi.org/10.4315/jfp-21-113.

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ABSTRACT Kefir is an acidic-alcoholic fermented milk that can provide probiotic benefits, such as intestinal microecological balance regulation, antibacterial activity, and anti-inflammatory activity. In this study, Lactobacillus fermentum grx08 isolated from longevous people was used to further improve the health properties of kefir. L. fermentum grx08 and kefir grains obtained from Xinjiang, People's Republic of China, were mixed at ratios of 1:1, 5:1, and 25:1 as starters. The six gram-positive and gram-negative foodborne pathogens were able to grow in the supernatant of kefir but not in th

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Slačanac, V., J. Hardi, D. Čuržik, H. Pavlović, M. Lučan, and M. Vlainić. "Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46." Czech Journal of Food Sciences 25, No. 6 (2008): 351–58. http://dx.doi.org/10.17221/752-cjfs.

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This study was carried out to determine the influence of goat and cow milk fermented by <I>Bifidobacterium longum</I> Bb-46 on the pathogenic <I>Salmonella enteritidis</I> D strain. The basic hypothesis of this study was that fermented goat milk could possibly have a stronger inhibitory effect on the growth of <I>Salmonella enteritidis</I> D than fermented cow milk. The correlation between the inhibitory effect and some fermentation parameters (number of viable cells of <I>Bifidobacterium longum</I> Bb-46 and pH of fermented milk) was also analys

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Arab, Masoumeh, Sara Sohrabvandi, Nasim Khorshidian, and Amir M. Mortazavian. "Combined Effects of Salt-related Variables on Qualitative Characteristics of Probiotic Fermented Milk." Current Nutrition & Food Science 15, no. 3 (2019): 234–42. http://dx.doi.org/10.2174/1573401314666180123151007.

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<P>Background: Doogh is a typical Iranian beverage based on fermented milk. The common salt used for Doogh is NaCl. Addition of salt in Doogh can take place before or after fermentation. The type of salt (NaCl or NaCl/KCl) and the sequence of salt addition in Doogh production can have significant impacts on biochemical characteristics of this product. </P><P> Methods: Nine probiotic Doogh treatments containing two probiotics (Lactobacillus acidophilus and Bifidobacterium lactis BB at the level of 107 cfu.mL-1) along with Lactobacillus delbrueckii ssp. bulgaricus and Streptoco

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de Vrese, Michael, Holger Kristen, Peter Rautenberg, Christiane Laue, and Jürgen Schrezenmeir. "Probiotic lactobacilli and bifidobacteria in a fermented milk product with added fruit preparation reduce antibiotic associated diarrhea andHelicobacter pyloriactivity." Journal of Dairy Research 78, no. 4 (2011): 396–403. http://dx.doi.org/10.1017/s002202991100063x.

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To investigate matrix-specifity of probiotic effects and particularly of the reduction of antibiotics-associated diarrhea, a controlled, randomized, double-blind study was performed, in which 88Helicobacter pylori-infected but otherwise healthy subjects were given for eight weeks either a) a probiotic fruit yoghurt “mild” containingLactobacillus acidophilusLA-5 plusBifidobacterium lactisBB-12,n=30), b) the same product but pasteurized after fermentation (n=29) or c) milk acidified with lactic acid (control,n=29). During week five, aHelicobactereradication therapy was performed.Helicobacteracti

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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 highe

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Shima, T., R. Amamoto, C. Kaga, et al. "Association of life habits and fermented milk intake with stool frequency, defecatory symptoms and intestinal microbiota in healthy Japanese adults." Beneficial Microbes 10, no. 8 (2019): 841–54. http://dx.doi.org/10.3920/bm2019.0057.

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Few studies have examined the effects of smoking habit, the frequency of alcohol drinking, exercise, and fermented milk consumption on defecatory symptoms and gut microbiota composition, and particularly their interactive effects. We examined the effect of these lifestyle factors on bowel movements and gut microbiota composition in 366 healthy Japanese adults by analysis of covariance. Smoking did not affect defecatory symptoms but was negatively correlated with total bacteria and Enterococcus counts. Drinking frequency was significantly positively correlated with a feeling of incomplete evacu

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Rahman, Dida Hani, Ikeu Tanziha, and Sri Usmiati. "FORMULASI PRODUK SUSU FERMENTASI KERING DENGAN PENAMBAHAN BAKTERI PROBIOTIK Lactobacillus casei DAN Bifidobacterium longum." Jurnal Gizi dan Pangan 7, no. 1 (2012): 50. http://dx.doi.org/10.25182/jgp.2012.7.1.50-.

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Fermented milk is a healthy product that has many benefits especially for human digestive tract. Manufacturing of probiotic fermented milk products as a functional food with a viable long shelf life needs to be developed. The purpose of this study was to formulate a dried fermented milk product using probiotic bacterias. The experimental design study was a complete random design with 4 treatments using different lactic acid bacteria (LAB): A1 (Streptococcus lactis: 0.5%); A2 (Streptococcus lactis: 0.25% and Lactobacillus casei: 0.25%); A3 (Streptococcus lactis: 0.25%, Lactobacillus bulgaricus:

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Lima, Meire dos Santos Falcão de, Karoline Mirella Soares de Souza, Lorenzo Pastrana, Maria Taciana Cavalcanti Vieira Soares, and Ana Lúcia Figueiredo Porto. "In vitro digestion as a tool for functional isolation of a probiotic potential Lactobacillus rhamnosus." Research, Society and Development 9, no. 10 (2020): e3119108544. http://dx.doi.org/10.33448/rsd-v9i10.8544.

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This study set out to isolate microrganisms strains with probiotic characteristics after simulating the in vitro digestion of sheep milk fermented by kefir grains. Three lactobacilli with probiotic characteristics were isolated and identified as Lactobacillus rhamnosus. Assays characterized these strains as probiotic since they tolerated acid pH and bile salts, had antibiotic resistance, antagonist activity, antioxidant activity, presence of β-galactosidase enzyme and other tests revealed adhesion capacity. All strains presented antioxidant activity and survived at different pH and bile salts.

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Jangra, Surender, Ramesh Pothuraju, Raj K. Sharma, and Gaurav Bhakri. "Co-Administration of Soluble Fibres and Lactobacillus casei NCDC19 Fermented Milk Prevents Adiposity and Insulin Resistance Via Modulation of Lipid Mobilization Genes in Diet-Induced Obese Mice." Endocrine, Metabolic & Immune Disorders - Drug Targets 20, no. 9 (2020): 1543–51. http://dx.doi.org/10.2174/1871530320666200526123621.

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Background: Numerous reports explaining the beneficial health effects of soluble fibres and probiotics on lifestyle disorders have been published. However, a little information is available on coadministration of soluble fibres such as gum acacia & inulin and probiotic lactobacilli. Therefore, in the present study, we have evaluated the synergistic effects of soluble fibres and probiotic fermented milk on adiposity, insulin resistance and dyslipidemia in C57BL/6 mice fed high-fat and sucrose diet for 18 weeks. Objective: To explore the synergistic effect of soluble fibres (gum acacia/inuli

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Dong, Jia-Yi, Ignatius M. Y. Szeto, Kimmo Makinen, et al. "Effect of probiotic fermented milk on blood pressure: a meta-analysis of randomised controlled trials." British Journal of Nutrition 110, no. 7 (2013): 1188–94. http://dx.doi.org/10.1017/s0007114513001712.

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Previous studies have suggested that probiotic fermented milk may possess blood pressure (BP)-lowering properties. In the present study, we aimed to systematically examine the effect of probiotic fermented milk on BP by conducting a meta-analysis of randomised controlled trials. PubMed, Cochrane library and the ClinicalTrials.gov databases were searched up to March 2012 to identify eligible studies. The reference lists of the obtained articles were also reviewed. Either a fixed-effects or a random-effects model was used to calculate the combined treatment effect. Meta-analysis of fourteen rand

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Smug, L. N., S. Salminen, M. E. Sanders, and S. Ebner. "Yoghurt and probiotic bacteria in dietary guidelines of the member states of the European Union." Beneficial Microbes 5, no. 1 (2014): 61–66. http://dx.doi.org/10.3920/bm2013.0050.

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Beneficial microbes enter the food supply primarily through fermented foods (largely milks) and addition of probiotics. Fermented milks are a significant component of the diet of some geographical regions, including Europe. The fermentation process serves to preserve safety, nutritional quality and palatability of milk. In addition, the microbes associated with fermented milks and probiotics are associated with human health benefits. However, in the area of health claims only one claim for beneficial microbes has been approved in the European Union, that is for yoghurt to improve lactose toler

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Agregán-Pérez, Rubén, Elisa Alonso-González, Juan Carlos Mejuto, and Nelson Pérez-Guerra. "Production of a Potentially Probiotic Product for Animal Feed and Evaluation of Some of Its Probiotic Properties." International Journal of Molecular Sciences 22, no. 18 (2021): 10004. http://dx.doi.org/10.3390/ijms221810004.

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Nowadays, probiotics have been proposed for substituting antibiotics in animal feed since the European Union banned the latter compounds in 2006 to avoid serious side effects on human health. Therefore, this work aimed to produce a probiotic product for use in animal feed by fed-batch fermentation of whey with a combination of kefir grains, AGK1, and the fermented whole milk used to activate these kefir grains. The probiotic culture obtained was characterized by high levels of biomass (8.03 g/L), total viability (3.6 × 108 CFU/mL) and antibacterial activity (28.26 Activity Units/mL). Some prob

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Ozen, M., and E. C. Dinleyici. "The history of probiotics: the untold story." Beneficial Microbes 6, no. 2 (2015): 159–65. http://dx.doi.org/10.3920/bm2014.0103.

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Probiotic, a word derived from Latin, means ‘for life’. A long time before the awareness of probiotic microorganisms, fermented products, such as beer, bread, wine, kefir, kumis and cheese had been very frequently used for nutritional and therapeutic purposes. It is widely believed that fermented products were probably found, or better to say, discovered spontaneously. The legend tells that yoghurt is most likely resulted from a fermentation process within the animal skin bags used for transportation of water and milk in regions with low humidity and high temperatures (Middle Asia and Middle E

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Acurcio, L. B., S. H. C. Sandes, R. W. Bastos, et al. "Milk fermented by Lactobacillus species from Brazilian artisanal cheese protect germ-free-mice against Salmonella Typhimurium infection." Beneficial Microbes 8, no. 4 (2017): 579–88. http://dx.doi.org/10.3920/bm2016.0163.

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Ingestion of milks fermented by Lactobacillus strains showing probiotic properties is an important tool to maintain gastrointestinal health. In this study, Lactobacillus rhamnosus D1 and Lactobacillus plantarum B7, isolated from Brazilian artisanal cheese, were used as starters for the functional fermented milks to assess their probiotic properties in a gnotobiotic animal model. Male germ-free Swiss mice received a single oral dose of milk fermented by each sample, and were challenged with Salmonella Typhimurium five days afterwards. Milk fermented by both Lactobacillus strains maintained coun

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Mishra, Shalini, and HN Mishra. "Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk." Food Science and Technology International 24, no. 7 (2018): 564–75. http://dx.doi.org/10.1177/1082013218776529.

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Numerous combinations of probiotics were explored to find the suitable starter culture for the development of synbiotic soy yoghurt which can give good product characteristics and may be acceptable among consumers. Prebiotics (fructooligosaccharide (FOS) and inulin) were supplemented in an attempt to reduce the after-taste of soymilk, improve acidification profile and growth of probiotics. The addition of prebiotics in soy milk significantly enhanced the acidification rate (10.82 to 23.00 × 10−3 pH units/min) and condensed the fermentation completion time. FOS-supplemented fermented soy milk s

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