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Dissertations / Theses on the topic 'Probiotic products'

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Published: 4 June 2021
Last updated: 25 April 2022

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1

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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2

Larsson, Catrine. "Effects on product quality for probiotic yoghurts caused by long storage times during production." Thesis, Linköping University, Department of Physics, Chemistry and Biology, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-17275.

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<p>Recent years there has been a large increase in the worldwide sales of cultured products containing probiotics. The obstacle in the production of fermented products incubated with probiotic strains is its effect on sensory, chemical and physical properties. This Master´s Thesis investigates how extended storage times in fermentation tank as well as buffer tank during production of probiotic yoghurts affect final product quality. Through experimental studies, maximum storage times for probiotic yoghurts were to be recommended. The study includes analyses of pH, viscosity, stability, acetic a
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Theunissen, Johnita. "Identification of probiotic microbes from South African products using PCR-based DGGE analyses." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/49983.

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Thesis (MScFoodSc)--Stellenbosch University, 2004.<br>ENGLISH ABSTRACT: The regular consumption of probiotics is becoming a recognized trend in the food industry due to several reported health benefits. A probiotic is defined as a live microbial feed supplement that beneficially affects the host animal by improving its intestinal microbial balance. A wide variety of probiotic food products are available on the South African market and comprise an assortment of fermented milks, as well as lyophilized preparations in tablet or capsule form. Strains of Lactobacillus acidophilus and Bifid
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4

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

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5

Santesson, Sara. "Prebiotic oligosaccharides and their fermentation products in a novel putative probiotic strain from the genus Weissella." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-67151.

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Our large intestine is like a large metabolic organ colonised by microorganisms. Beneficial probiotic bacteria are of interest since they might metabolise certain prebiotic carbohydrates and produce metabolites that are suggested to promote health and prevent diseases.   Strains of Weissella have proven probiotic properties since they, for example, show ability to metabolise prebiotic oligosaccharides, are resistant to a low pH (pH 2-3) and bile salt. In a previous project, six new strains of Weissella were isolated from Indian fermented food and vegetables, and four of them, including strain
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6

Salame, Joumana. "EVALUATION OF TWO ORAL PROBIOTIC PRODUCTS FOR MICROBIAL VIABILITY AND IN VITRO INHIBITION OF SELECTED PERIODONTAL BACTERIAL PATHOGENS." Master's thesis, Temple University Libraries, 2011. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/147512.

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Oral Biology<br>M.S.<br>Objectives: One potential impact of oral probiotic products involves use of known bacterial antagonisms to alter the ecologic environment in periodontal pockets from one inhabited by pathogenic dental plaque microorganisms to one more favorable to colonization by non-pathogenic species (bacterial replacement). Until recently, the ability to introduce such beneficial effector bacteria into the oral cavity of periodontitis patients has been limited by the lack of specifically-formulated available commercial probiotic products. PerioBalance (Sunstar GUM), with two strains
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7

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

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Made available in DSpace on 2015-04-17T14:49:16Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1272716 bytes, checksum: d982a13cfede81d5211e1cb2bb68ab85 (MD5) Previous issue date: 2011-09-29<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>The dairy sector is seeking to produce foods with functionality as main attribute. In this context, a market to be explored is that of dairy goats, since goat milk is a food alternative of excellent dietary and nutritional characteristics. However, due to its physical and chemical characteristics, the milk produces a soft clot af
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Yam, Godward Georgia Nga-Mun, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and of Science Food and Horticulture School. "Studies on enhancing the viability and survival of probiotic bacteria in dairy foods through strain selection and microencapsulation." THESIS_FST_SFH_YamGodward_G.xml, 2000. http://handle.uws.edu.au:8081/1959.7/411.

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In this study, strains of probiotic bacteria have been selected for tolerance to low pH, bile, sucrose, oxygen in media and low storage temperatures. Lactobacillus acidophilus 2401 and Bifidobacterium infantis 1912 were selected as strains able to survive in these conditions. These two strains were then offered further protection from the adverse conditions of food processing and storage by microencapsulation in a calcium alginate and starch gel matrix. Encapsulation in calcium alginate increases survival in yoghurt. In cheddar cheese the free L. acidophilus 2401 and B. infantis 1912 cells sur
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9

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

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Thesis (M.Sc.) (Hons.) -- University of Western Sydney, Hawkesbury, 2000.<br>A thesis presented for the fulfilment of Master of Science (Honours), Centre for Advanced Food Research, School of Science, Food and Horticulture, University of Western Sydney, Hawkesbury, December 2000. Spine title : Survival of probiotic bacteria in dairy foods. Bibliography : leaves 228-244.
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10

Bianchi, Fernanda. "Modulation of gut microbiota from healthy-weight and obese individuals by pectin, by-products of tropical fruits and probiotic strains /." Araraquara, 2019. http://hdl.handle.net/11449/181302.

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Orientador: Katia Sivieri<br>Orientador no exterior: Lene Jespersen<br>Banca: Suzana Marta Isay Saad<br>Banca: Adriane Elisabete Antunes de Moraes<br>Banca: Carla Raquel Fontana Mendonça<br>Banca: Marcia Pinto Alves Mayer<br>Resumo: Diversos subprodutos de frutas tropicais, os quais são frequentemente descartados pelas indústrias alimentícias, apresentam elevado conteúdo de fibras e de compostos bioativos. Estes compostos, assim como determinadas cepas probióticas e algumas pectinas presentes nos subprodutos, têm o potencial de modular a microbiota intestinal humana, promovendo diversos benefí
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11

Brink, Marelize. "Market and product assessment of probiotics and prebiotics and probiotic strains for commercial use." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/50011.

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Thesis (MSc Nutrition Science)--Stellenbosch University, 2004.<br>ENGLISH ABSTRACT: Probiotics (live microbes) and prebiotics (non-digestible food-ingredients) are rapidly gaining interest worldwide as supplements and functional food ingredients but little South African information in this regard is available. Furthermore, the availability of South African produced probiotic concentrates for commercial use is also very limited. The aims of this study therefore were to complete a market and product assessment of probiotic and prebiotic containing products in South Africa and to evaluate p
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12

Bonczek, Ondřej. "Izolace DNA z probiotických výrobků s využitím pevných nosičů." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2011. http://www.nusl.cz/ntk/nusl-216691.

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Microbial DNA was isolated from lysed cells of Lactobacillus genus in probiotic products. Reversible adsorption DNA on the surface of carboxyl coated nonporous poly(2-hydroxyethyl methacrylate-co-glycidyl methacrylate) (P(HEMA-co-GMA)) magnetic particles and silicagel coated manganase Perovskite nanoparticles. DNA was adsorbed on the surface of the particles in the presence of 16 % poly(ethylenglycol) (PEG 6000) and 2 M sodium chloride (NaCl) concentrations. The adsorbed DNA was released from particles by low ionic strength TE buffer (pH= 8.0). The quality of isolated DNA was checked by spectr
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13

Vozárová, Petra. "Využití magnetických částic při izolaci DNA z vybraných probiotických výrobků pro děti." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2017. http://www.nusl.cz/ntk/nusl-295685.

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In the food industry, it is important to correctly identify the species of bacteria and thier properties so that they can be used as a probiotic in dietary supplements. This is performed using DNA diagnostics. In the experimental part, the DNA from four probiotic dietary supplements for children was isolated. Magnetic particles P(HEMA-co-GMA) were tested for isolation. Isolated DNA was amplified by PCR and the presence of DNA of genus Lactobacillus, Bifidobacterium and Bacillus was demonstrated in the products according to the data declared by the manufacturer. The presence of species L.acidop
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14

Zare, Fatemeh. "Supplementation of beverage, yogurt and probiotic fermented milk with lentil flour and pea flour and study of the microbial, physical and sensory properties of supplemented products after production during storage." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104780.

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1-4% of pulse fractions including pea protein and fiber, chickpea and lentil flour as well as soy flour and protein concentrate were selected and characterized. As preliminary results the functional properties of pulse ingredients are varied upon their protein content and pH of the food carrier. Orange juice, apple juice, yogurt and two probiotic fermented milk were selected for supplementation. 1% and 2% pulse fractions gave comparable results in terms of turbidity, cloud and visual stability, color and sensory attributes for both orange and apple juices beverages. All supplements improved th
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15

Tomanová, Barbora. "Analýza mikrobiálního složení vybraných probiotických výrobků metodou PCR-HRM." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2017. http://www.nusl.cz/ntk/nusl-295717.

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This work was focused on the detection of probiotic bacteria in four different probiotic products (probiotic cream, probiotic tampons, oral probiotics and soy beverages with probiotics). The viability of the bacteria contained in the products was verified. Complex matrices of the products were used to isolate DNA in a quality suitable for the PCR method, followed by identification of the declared bacterial genus and species. Amplification was achieved with conventional PCR and real-time PCR, genus- and species-specific primers were used. Bacteria, of the genus Lactobacillus and Bacillus and ba
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16

Oliva, Jan. "Analýza DNA izolované z probiotických výrobků s využitím magnetických mikročástic." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2015. http://www.nusl.cz/ntk/nusl-217124.

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This thesis is interested in isolation and identification of probiotic bacteria in three different probiotic products using polymerase chain reaction (PCR). DNA in quality suitable for PCR was isolated from crude lysates using three different types of magnetic microparticles and phenol extraction. Identification genera and species of probiotic bacteria was proven using genus and species specific PCRs. Results were in accordance with data presented by manufacturers.
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17

López, Cabanillas Lomelí Manuel. "Incorporación de Bacillus coagulans a productos derivados de cereales." Doctoral thesis, Universitat Autònoma de Barcelona, 2017. http://hdl.handle.net/10803/457965.

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El papel de la dieta en el ser humano es el proporcionar suficientes nutrientes para satisfacer las necesidades metabólicas, además de brindar una sensación de satisfacción y bienestar. Hoy en día se sabe que los alimentos que consumimos juegan un papel importante en la modulación de diversas funciones fisiológicas de nuestro organismo. Las personas actualmente se preocupan más por los alimentos que consumen y sus beneficios a la salud que producen, por lo que gracias al avance del conocimiento sobre los que los alimentos pueden aportar, surgen los alimentos funcionales donde una de las catego
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18

Diado, Aleksandra. "Využití PCR pro druhovou identifikaci a pro vyhledávání vybraných genů laktobacilů." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2016. http://www.nusl.cz/ntk/nusl-240520.

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Probiotic food products - food additives contain different species of probiotic bacteria. Accurate species identification with their characteristics is very important from the view of products quality. Methods of DNA diagnostics are used for these purposes. In this thesis DNA was isolated from 4 probiotic products. The presence of bacterial of genus Lactobacillus and species L. acidophilus, L. casei, L. plantarum, L. rhamnosus were detected in three products by PCR. This information was in accordance with the data provided by the manufacturer. Two sets of primers were used for identification o
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19

Romanovská, Denisa. "Identifikace mikroorganismů v kosmetických výrobcích s obsahem probiotik." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2017. http://www.nusl.cz/ntk/nusl-295691.

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Probiotics products are an integral part of the current market. Products containing probiotics cultures are also cosmetic products. The first part of the study focuses on testing of bacterial survival abilities in the environment of preservatives presented in cosmetic products. Collection strains of genus Lactobacillus were used for these tests. Another part of the study focuses on isolation of bacterial DNA from probiotic cosmetic products Ryor, Yoghurt of Bulgaria, FeminaMed and Lactovit Activit in PCR-ready quality. DNA was isolated by fenol extraction and with magnetic particles. Presence
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20

Pisula, Anneka. "Detecting a Probiotic Product Within the Gut of Broiler Chickens." DigitalCommons@CalPoly, 2018. https://digitalcommons.calpoly.edu/theses/1921.

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As of January 2017, the U.S. poultry industry banned the use of antibiotics and now relies on alternatives such as probiotics to help protect animal health. Although probiotic use is not a new concept in the poultry industry, identifying the best combination of bacterial strains to generate an effective probiotic formula requires further investigation. This study aimed to detect a probiotic product of four bacterial strains (Pedioccoccus acidilactici, Pediococcus pentosaceus, Lactobacillus plantarum, and Bacillus subtilis) in a feeding trial with broiler chickens. Birds given the probiotic wer
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21

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

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The aim of this work is to collect, analyze and summarize information about prebiotics and probiotics using in producible dairy products in Lithuania, about features and quality of their consumption, production and labeling marking. Prebiotics and probiotics are mostly inserting into dairy products because it results their vitality. In process of this work was done written consumers quiz, sensual analysis of dairy products with prebiotics and probiotics, analysis of requests of labeling marking of those products according valid legislation. On purpose to find out if consumers have enough info
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22

Vašíček, Roman. "Využití magnetických mikročástic pro izolaci a průkaz probiotické bakteriální DNA v masných výrobcích." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2015. http://www.nusl.cz/ntk/nusl-217123.

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This thesis deals with the isolation of probiotic DNA from meat products and its assesment by PCR methods. In this thesis is developed homogenization of samples of sausages with kopist, preparation of sausage cells lysates and isolation of DNA by using of magnetic microparticles. The DNA was isolated from sausage lysates by using magnetic microparticles. Isolated DNA was further amplified in genus and spesies-specific PCR methods. In tested products was proven presence of DNA of domain Bacteria, type Lactobacillus and Bifidobacterium. In one product was proven presence of species Lactobacillus
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23

Kocourková, Hana. "Charakterizace mikroorganismů v jogurtech a probiotických výrobcích." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2008. http://www.nusl.cz/ntk/nusl-216354.

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Zvýšená konzumace fermentovaných mléčných výrobků v posledních letech vede k zavádění nových výrobků na trh. Funkční a probiotické produkty jsou v dnešní době také hojně rozšířeny. Cílem diplomové práce bylo posoudit mikrobiální kvalitu komerčních jogurtů a nefarmakologických probiotických výrobků. Bylo zkoumáno 24 vzorků jogurtů a 8 vzorků probiotických mléčných výrobků. Pozornornost byla zaměřena zvláště na kvantifikaci mikroorganismů v jednotlivých výrobcích a na sledování viability buněk. Většina mléčných produktů obsahovala počty odpovídající minimální požadované hodnotě 1x107cfu/ml. Nicm
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24

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

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L'objectif de ce travail était de sélectionner de manière rationnelle une bactérie probiotique par la mise en place d'un crible ainsi que d'étudier et de comprendre l'impact du potentiel d'oxydoréduction (Eh) et du bullage de gaz sur la survie de Bifidobacterium bifidum dans un produit laitier fermenté. Nous avons tout d'abord développé des techniques de sélection des bactéries sur des critères de viabilité / vitalité (analyse par cytométrie en flux) ainsi que sur des critères de fonctionnalité (pouvoir antioxydant). Nous avons pu sélectionner des souches d'intérêt industriel ainsi qu'une souc
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Bernat, Pérez Neus. "Desarrollo, caracterización y optimización de productos fermentados a base de licuados vegetales como alternativa a los yogures convencionales." Doctoral thesis, Universitat Politècnica de València, 2013. http://hdl.handle.net/10251/33748.

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El proyecto de tesis tiene como fin desarrollar y caracterizar productos fermentados a partir de licuados vegetales con una excelente calidad nutricional y sensorial. Para conseguir el propósito mencionado se eligieron licuados de almendra, avellana y avena, cuyas propiedades fisicoquímicas y nutricionales son aptas para el proceso de fermentación. Para ello, se estudió el efecto de los tratamientos térmicos y de homogenización sobre las cualidades fisicoquímicas y de estabilidad de los diferentes licuados, para elegir en base a los resultados obtenidos, las condiciones idóneas de su obtención
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Schurter, Christine. "Formulation of "Yum-E Tum-E" juice products supplemented with prebiotics and probiotics for pediatric population with irritable bowel syndrome (IBS)." Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1598654.

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<p> The main objective of this project was to develop juice products supplemented with prebiotics (Low Fermentable Oligo-Di-Monosaccharides and Polyols [FODMAPs]) and probiotics (Lactobacillus) aimed towards children with irritable bowel syndrome (IBS). A review of literature discussed what prebiotics and probiotics are as well as their role in the body&rsquo;s health. A discussion of IBS was also included. </p><p> A fruit juice was created using a formula found on the USDA Nutrient Database from a similar product. <i>Lactobacillus acidophilus</i> was the proposed probiotic to be used in the
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Luoma, Amanda Elaine. "Effect of synbiotic and organic acid plus phytochemical product supplementation on layer production performance and immune parameters." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1462548271.

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Von, Mollendorff Johan Wilhelm. "Characterization of bacteriocins produced by lactic acid bacteria from fermented beverages and optimization of starter cultures." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/2174.

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Thesis (MSc (Microbiology))--Stellenbosch University, 2008.<br>Lactobacillus plantarum JW3BZ and Lactobacillus fermentum JW15BZ isolated from boza, a Bulgarian cereal based fermented beverage, produce bacteriocins JW3BZ and JW15BZ active against a wide range of food spoilage and pathogenic bacteria. Strains JW3BZ and JW15BZ are resistant to low pH (pH 2.0–4.0). Both strains grow well in MRS broth with an initial pH ranging from 5.0 to 10.0. Strain JW3BZ displayed intrinsic resistance to bile salts. Strain JW15BZ, on the other hand, is sensitive to bile salts exceeding concentrations of 0.
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Reis, Janaína Alves dos [UNESP]. "Bebidas lácteas fermentadas: evolução da microbiota durante a fabricação, identificação de fungos leveduriformes e ação de culturas probióticas sobre os leveduriformes." Universidade Estadual Paulista (UNESP), 2012. http://hdl.handle.net/11449/100888.

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Made available in DSpace on 2014-06-11T19:31:03Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-06-29Bitstream added on 2014-06-13T20:21:43Z : No. of bitstreams: 1 reis_ja_dr_sjrp.pdf: 872236 bytes, checksum: 48aeb521d5a1984d06806c43dbfb4394 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Apesar da simplicidade do processo de fabricação, das inovações tecnológicas e da existência de programas de garantia da qualidade, o processo de fabricação das bebidas lácteas pode estar sujeito a inúmeras fontes de contaminação, quando não atendidas às condições bási
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Cleveland, Megan Ann. "The development of a novel technique to evaluate binding between probiotic bacteria and phospholipids, and the creation of a dairy-based food product rich in milk bioactives." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/473.

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Probiotic bacteria are increasingly prevalent in food and nutritional products today. These remarkable microorganisms are capable of imparting exceptional health benefits on their host, including prevention of infection by pathogens and stimulation of immune system function. Their most common mode of delivery is through dairy products (e.g. yogurt), which are also one of their preferred habitats. The interactions between probiotic bacteria and dairy systems have been studied, but are still not well discerned. There is a need for better understanding of these associations, as well as those
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Reis, Janaína Alves dos. "Bebidas lácteas fermentadas : evolução da microbiota durante a fabricação, identificação de fungos leveduriformes e ação de culturas probióticas sobre os leveduriformes /." São José do Rio Preto : [s.n.], 2012. http://hdl.handle.net/11449/100888.

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Orientador: Ana Lúcia Barretto Penna<br>Banca: Margarete Teresa Gottardo de Almeida<br>Banca: Alexandre Rodrigo Coelho<br>Banca: Ana Carolina Conti e Silva<br>Banca: Célia Maria Landi Franco<br>Resumo: Apesar da simplicidade do processo de fabricação, das inovações tecnológicas e da existência de programas de garantia da qualidade, o processo de fabricação das bebidas lácteas pode estar sujeito a inúmeras fontes de contaminação, quando não atendidas às condições básicas de higiene, resultando em alterações indesejáveis no produto. Neste estudo, os objetivos foram: (1) Avaliar a adequação das B
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Coghetto, Chaline Caren. "Produção e encapsulamento de lactobacillus plantarum e estudos de estabilidade e aplicação em formulação alimentar." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2015. http://hdl.handle.net/10183/137786.

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Os microrganismos probióticos são considerados suplementos alimentares vivos, apresentando benefícios ao hospedeiro e melhorando o balanço intestinal. A produção de Lactobacillus com alta densidade celular vem sendo estudada e possui grande interesse por parte da indústria, bem como o estudo de novos meios de cultivo alternativos. Outros interesses são a melhora da sobrevivência dos microrganismos durante a passagem pelo trato gastrintestinal por meio da microencapsulação e a elaboração de um produto com potencial probiótico que não necessite da cadeia do frio. Dentro deste contexto o presente
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Staliano, Cristina Dini. "Desenvolvimento e caracterização de produto tipo patê de base láctea potencialmente simbiótico." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-12092012-102019/.

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Uma notável tendência na área de alimentos é o desenvolvimento de produtos que agreguem sabor, praticidade, conveniência e tragam benefícios à saúde. Dentro desse cenário, encontram-se os alimentos funcionais, que têm sido alvos de pesquisas científicas para elucidar os benefícios que trazem ao homem. Os probióticos e prebióticos são os ingredientes fisiologicamente ativos que compõem o alimento e agem na manutenção do equilíbrio da microbiota do trato gastrintestinal humano. A combinação de probióticos e prebióticos resulta em um produto simbiótico. Com outro apelo de alimento funcional, pode
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34

Obinna-Echem, Patience Chisa. "Development of a Nigerian fermented maize food 'Akamu' as a functional food." Thesis, University of Plymouth, 2014. http://hdl.handle.net/10026.1/2983.

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Akamu is a lactic acid bacteria fermented cereal-based food that complements infant diets in most African countries. Uncontrolled fermentation increases the variability in quality and safety of akamu. This study was aimed at the controlled fermentation of akamu with selected lactic acid bacteria (LAB), investigation of the probiotic potential of the LAB and the effect of variation in production method on the product quality and sensory properties. PCR-DGGE analysis of traditional akamu samples revealed LAB community dominated by Lactobacillus fermentum, L. plantarum, L. delbrueckii subsp. bulg
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35

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

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

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The objective of this work was to adapt a synbiotic aerated diet dessert, produced with the addition of a probiotic culture of Lactobacillus acidophilus La-5 and prebiotic ingredients (fructooligosaccharides and inulin), from the previously developed sucrose-containing formulation, and to evaluate the effects of its ingestion on adult volunteers with metabolic syndrome (MetS) during a period of 8 weeks of intervention. In addition, to improve the resistance of the probiotic to simulated gastrointestinal conditions, a microencapsulation process was optimized. For the development of the product,
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Šapokaitė, Violeta. "Padidintos biologinės vertės maisto produktų (mineralinio vandens „Tichė“ ir rūgpienio, praturtinto linolo rūgštimi ir probiotikais) įtaka kai kuriems kraujo laboratoriniams rodikliams." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2011. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2009~D_20110709_152346-71494.

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Tyrimo tikslas. Ištirti ir įvertinti padidintos biologinės vertės maisto produktų (mineralinio vandens „Tichė“ ir rūgpienio, praturtinto konjuguota linolo rūgštimi ir probiotinėmis kultūromis) įtaką 2007/ 2008 m.m. besimokiusių Vilniaus universiteto Medicinos fakulteto II-o kurso Medicinos studijų programos studentų kai kuriems kraujo laboratoriniams rodikliams. Metodai. Vilniaus universiteto ligoninės Santariškių klinikų LDC buvo atlikti kraujo laboratoriniai tyrimai. Siekiant įvertinti vartotų padidintos biologinės vertės maisto produktų galimą poveikį organizmo virškinimo sistemos funkcijom
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Casarotti, Sabrina Neves. "Efeito de edulcorantes sobre a qualidade de leites fermentados /." São José do Rio Preto : [s.n.], 2009. http://hdl.handle.net/11449/94824.

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Orientador: Ana Lúcia Barretto Penna<br>Banca: Susana Marta Isay Saad<br>Banca: Crispin Humberto Garcia Cruz<br>Resumo: Os leites fermentados probióticos são líderes no mercado de alimentos funcionais e prioridade de pesquisa em diversos países. A presença de bactérias probióticas viáveis e em alto número no produto durante sua vida de prateleira é condição essencial para assegurar o efeito probiótico. As qualidades tecnológica e funcional de leites fermentados são importantes para sua aceitação pelo consumidor e podem ser afetadas pelos aditivos adicionados antes da fermentação dos produtos.
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Filgueiras, Evando Alves. "Influência de um simbiótico na qualidade do leite e no intervalo de partos de vacas leiteiras." Universidade Federal de Goiás, 2013. http://repositorio.bc.ufg.br/tede/handle/tede/3425.

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Submitted by Erika Demachki (erikademachki@gmail.com) on 2014-10-21T18:53:24Z No. of bitstreams: 2 Dissertação - Evando Alves Filgueiras - 2013.pdf: 1115430 bytes, checksum: 62f6695a211d8461f75ac10013af7bed (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)<br>Approved for entry into archive by Jaqueline Silva (jtas29@gmail.com) on 2014-10-21T20:21:49Z (GMT) No. of bitstreams: 2 Dissertação - Evando Alves Filgueiras - 2013.pdf: 1115430 bytes, checksum: 62f6695a211d8461f75ac10013af7bed (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)
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Freitas, Tatyane Lopes de. "Subprodutos de acerola como fontes de compostos fenólicos em leites fermentados probióticos." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-29012018-154023/.

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Subprodutos de frutas são rotineiramente descartados pelas indústrias. Porém, são ricos em compostos bioativos, podendo ser utilizados como ingredientes em produtos funcionais, promovendo a saúde e minimizando o impacto ambiental. O objetivo deste trabalho foi estudar o potencial funcional de subprodutos desidratados de acerola e de laranja, como fontes de compostos fenólicos, e desenvolver leites fermentados probióticos adicionados deste resíduo, avaliando suas características físico-químicas durante o armazenamento sob refrigeração (28 dias; 4 ± 1 °C), bem como o impacto das condições gastro
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Burgain, Jennifer. "Microencapsulation de bactéries probiotiques dans des matrices laitières : études des mécanismes de formation par une approche multi-échelle." Thesis, Université de Lorraine, 2013. http://www.theses.fr/2013LORR0255/document.

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Ce travail de thèse a permis la mise au point d'un procédé d'encapsulation de bactéries probiotiques dans des matrices ne contenant que des ingrédients laitiers. L'étude à l'échelle laboratoire puis, le dimensionnement du procédé à l'échelle pilote ont permis la production de microparticules stables dans des milieux aqueux et résistantes à des conditions simulant l'estomac. La nature des protéines présentes mais également leurs proportions ont influencé la localisation des bactéries dans les microparticules : à la surface pour une matrice uniquement composée de caséine et à l'intérieur pour un
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Casarotti, Sabrina Neves [UNESP]. "Efeito de edulcorantes sobre a qualidade de leites fermentados." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/94824.

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Made available in DSpace on 2014-06-11T19:27:20Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-02-18Bitstream added on 2014-06-13T20:16:32Z : No. of bitstreams: 1 casarotti_sn_me_sjrp.pdf: 759646 bytes, checksum: 73cf28759e83bc9e7f545a0f187c2bfd (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Os leites fermentados probióticos são líderes no mercado de alimentos funcionais e prioridade de pesquisa em diversos países. A presença de bactérias probióticas viáveis e em alto número no produto durante sua vida de prateleira é condição essencial para assegurar
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Gonçalves, Sílvia Maria Lourenço. "Identificação e caracterização de bactérias do ácido láctico isoladas de um produto cárneo fermentado tradicional e do ambiente fabril." Master's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2009. http://hdl.handle.net/10400.5/1759.

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Dissertação de Mestrado em Segurança Alimentar<br>Trinta e seis estirpes das espécies L. plantarum, L. curvatus e L. sakei isoladas de um produto cárneo fermentado tradicional (chouriço) e do ambiente fabril de duas unidades portuguesas de produção, previamente identificadas por testes bioquímicos, foram identificadas genotipicamente através das metodologias PCR e PCR Fingerprinting. Todas as estirpes foram caracterizadas relativamente à sensibilidade a nove antibióticos, tendo-se verificado uma elevada percentagem de estirpes resistentes para a maioria dos antibióticos testados. As estirpes
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Rubio, Moreno Raquel. "Productos cárnicos fermentado-curados funcionales y seguros. Nueva vía de ingestión de probióticos." Doctoral thesis, Universitat de Girona, 2014. http://hdl.handle.net/10803/284744.

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Fermented meats play an important part in many diets and are very appreciate by the consumer. However, these products are an important source of fat and salt, associated to chronic cardiovascular diseases. Therefore, it is necessary to develop new strategies in the manufacture of fermented meats in order to innovate in this area to obtain healthier products<br>Els embotits fermentats-curats (EFC) estan presents en moltes dietes i són molt apreciats pel consumidor, però a la vegada constitueixen una font important de greix i sal, responsables de malalties cardiovasculars. Per tant, és necessari
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45

Granier, Audrey. "Propriétés immunomodulatrices des cellules dendritiques humaines stimulées par un produit de fermentation de bactéries probiotiques Bifidobacterium breve C50." Thesis, Tours, 2012. http://www.theses.fr/2012TOUR3310/document.

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Notre système immunitaire a pour fonction de nous protéger des infections mais également des allergies, des cancers ou des maladies inflammatoires. Les cellules dendritiques (DC) sont au coeur de ce système en orientant les réponses immunitaires vers une voie effectrice ou tolérogène. A l’état immature, elles sont présentes, entre autres, aux interfaces avec le milieu extérieur. Elles permettent ainsi la reconnaissance des antigènes, notamment ceux présents dans le tube digestif, comme les aliments ou la flore commensale. Certaines bactéries dites probiotiques sécrètent des métabolites au cour
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Zordão, Olivia Pizetta [UNESP]. "Efeito de um produto probiótico à base de soja na fase aguda da colite ulcerativa." Universidade Estadual Paulista (UNESP), 2016. http://hdl.handle.net/11449/143431.

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Submitted by OLIVIA PIZETTA ZORDÃO null (oliviapizetta@hotmail.com) on 2016-08-23T12:12:36Z No. of bitstreams: 1 Dissertação mestrado Olivia final final.pdf: 1042554 bytes, checksum: d5d485dfcd056ef7ed879e6ad0484a19 (MD5)<br>Rejected by Ana Paula Grisoto (grisotoana@reitoria.unesp.br), reason: Solicitamos que realize uma nova submissão seguindo a orientação abaixo: O arquivo submetido não contém a folha de aprovação. O arquivo submetido está sem a ficha catalográfica. A versão submetida por você é considerada a versão final da dissertação/tese, portanto não poderá ocorrer qualquer
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47

Schossler, Luiza Sawitzki. "ESTUDO DA VIABILIDADE DE MICRORGANISMO PROBIÓTICO (BIFIDOBACTERIUM ssp lactis) APLICADO EM PRODUTO CÁRNEO COZIDO." Universidade Federal de Santa Maria, 2009. http://repositorio.ufsm.br/handle/1/5671.

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This project was developed to prepare a cooked meat product, Ham Pate, with probiotic properties from the inoculation of the Bifidobacterium lactis probiotic organism in a concentration capable of ensuring its viability in the product. Ham pâté was processed in two different treatments and a control. Control (C) without addition of probiotic microorganisms; treatment 1, (T1) with the addition of probiotic microorganisms, Bifidobacterium lactis, in a final concentration expected in the product of 106 UFC. g-1; and, treatment 2 (T1) with the addition of probiotic microorganisms, Bifidobact
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48

Gies, Magali. "Conception d’un aliment fonctionnel céréalier probiotique, enrichi en caroténoïdes et phytostérols : stabilité, bioaccessibilité et absorption intestinale des composés liposolubles." Thesis, Montpellier, 2019. http://www.theses.fr/2019MONTG063.

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Face aux pathologies de malnutrition en croissance exponentielle en particulier dans les pays du Sud, le développement d’aliments fonctionnels à base de céréales fermentées représente une alternative aux produits laitiers déjà commercialisés. L’incorporation, la stabilité de composés bioactifs liposolubles tels que les caroténoïdes et les phytostérols, ainsi que leur devenir lors de la digestion gastro-duodénale doivent être étudiés afin de démontrer le potentiel nutritionnel de ce nouvel aliment. En effet, il est connu que les phytostérols diminuent la biodisponibilité des caroténoïdes. Le pr
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Silva, Tarcísio Macedo. "Modulação da microbiota intestinal de perus de corte desafiados com Salmonella Heidelberg e submetidos a diferentes programas de controle." Universidade Estadual Paulista (UNESP), 2017. http://hdl.handle.net/11449/152287.

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Submitted by TARCISIO MACEDO SILVA null (tarcisiomedvet@hotmail.com) on 2017-12-12T20:53:29Z No. of bitstreams: 1 Dissertação Tarcísio Macedo Silva.pdf: 1757310 bytes, checksum: 128f6aff84e23e2e9f3f06ad11db8914 (MD5)<br>Approved for entry into archive by ROSANGELA APARECIDA LOBO null (rosangelalobo@btu.unesp.br) on 2017-12-13T12:33:12Z (GMT) No. of bitstreams: 1 silva_tm_me_bot.pdf: 1757310 bytes, checksum: 128f6aff84e23e2e9f3f06ad11db8914 (MD5)<br>Made available in DSpace on 2017-12-13T12:33:12Z (GMT). No. of bitstreams: 1 silva_tm_me_bot.pdf: 1757310 bytes, checksum: 128f6aff84e23e2e9f3f06ad
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CHAVES, Leandro da Silva. "FRANGOS DE CORTE DE CRESCIMENTO LENTO E RÁPIDO, ORIUNDOS DE OVOS INOCULADOS COM PROBIÓTICO, SUBMETIDOS A DESAFIO DE SALMONELLA ENTERITIDIS E JEJUM APÓS A ECLOSÃO." Universidade Federal de Goiás, 2008. http://repositorio.bc.ufg.br/tede/handle/tde/894.

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Made available in DSpace on 2014-07-29T15:07:43Z (GMT). No. of bitstreams: 1 Leandro_Chaves.pdf: 338456 bytes, checksum: 57c6cacc6b04986783e71300fb8c8f77 (MD5) Previous issue date: 2008-08-31<br>Two experiments were conducted to evaluate the performance, development of digestives organs and recovered of Salmonella Enteritidis in chicks of different genetics lineages inoculated with probiotic using the technique of in ovo injection. The challenge with Salmonella spp and the feed fasting were promoted in chick s moments after the hatch. The birds ISA Label, Hubbard and Cobb were used in the ex
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