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Journal articles on the topic 'Sour-milk bacteria'

Author: Grafiati

Published: 4 June 2025

Last updated: 15 July 2025

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1

Sokołowicz, Zofia, Anna Augustyńska-Prejsnar, Józefa Krawczyk, et al. "Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products." Animals 11, no. 11 (2021): 3282. http://dx.doi.org/10.3390/ani11113282.

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The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L*, a*, b* colour

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2

Yeleupaeva, Sh K., V. I. Korchyn, and Zh Zh Zhumagalyeva. "Some ways of increasing biochemical properties of sour-milk bacteria in preparation of drinks." Bulletin of the Karaganda University “Biology medicine geography Series” 83, no. 3 (2016): 97–101. https://doi.org/10.31489/2016bmg3/97-101.

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In article is investigated the sour-milk bacteria which are widely used in production and their influence on a human. Especially Str.lactis, Lb. Bulgaricum and yeast, a type of Torulopsis Sk added in drink and their biochemical composition was investigated. Results of addition of lemon acid and improvement of diagnostic indicators are demonstrated. Features of sour-milk bacteria are confirmed. Results of biochemical experiences with biologically active drinks for this purpose was shown. In article results of influence on a human body of positive and negative properties are presented. In vitro

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3

Nyzamatdin, A. D., E. K. Assembayeva, Zh S. Nabiyeva, A. Bozhbanov, and M. Kozhakhiyeva. "THE QUALITY AND SAFETY OF GOAT MILK SOUR-MILK PRODUCT." Bulletin of Shakarim University. Technical Sciences, no. 3(15) (September 27, 2024): 155–62. http://dx.doi.org/10.53360/2788-7995-2024-3(15)-21.

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To improve the quality of life of the population, currently a promising direction is the use of functional foods. The article presents the results of the conducted analysis of the quality and safety of symbiotic yogurt from goat milk enriched with a mixture of vegetable raw materials.Purpose of the study: to study the effect of quince syrup on the quality and safety of fermented milk products.This paper presents the results of the study of the developed fermented milk product (yogurt) for functional purposes. The composition of the added ready-made starter includes the cultures Str.thermophiIl

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Uliana, Kuzmyk, Marynin Andrii, Svyatnenko Roman, Zheludenko Yulia, and Kurmach Mykhailo. "Determining the effect of apple and banana powders dried by sublimation on the quality indicators of a sour milk dessert during storage." Eastern-European Journal of Enterprise Technologies 3, no. 11 (111) (2021): 28–35. https://doi.org/10.15587/1729-4061.2021.228083.

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The shelf life of sour milk dessert has been substantiated based on the results of this study into the indicators of active acidity, water activity, enthalpy, and organoleptic properties. In addition, the content analysis of lactic acid bacteria and microbiological indicators in the finished product during storage was performed. It was found that the introduction of sublimated fruits together with whey protein concentrate reduces the water activity index from 0.984 to 0.972 by increasing the concentration of solids and product viscosity. The active acidity indicator acts in combination with th

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5

Ustymenko, Ihor, Nataliia Slobodyanyuk, Oleksandr Savchenko, Halyna Tolok, and Oksana Pylypchuk. "Study on the use of food emulsion and xanthan gum in the composition of yogurt with blended oil." Human and nation's health 1, no. 1 (2023): 49–62. http://dx.doi.org/10.31548/humanhealth.1.2023.49.

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The work is to study the use of food emulsion and xanthan gum in the composition of a yogurt with blended oil. To obtain the yogurt with blended oil, we used skimmed cows milk, skimmed cows milk powder, and a food emulsion consisting of drinking water, blended oil (sunflower and linseed), sodium caseinate, and an emulsifier (a mixture of polyglycerol esters and higher fatty acids). Xanthan gum was used as a stabilizer. The control was yogurt obtained from dairy raw materials. The titrimetric method determined the titrated acidity, which is based on the neutralisation of acids contained in the

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6

Kuzmyk, Uliana, Andrii Marynin, Roman Svyatnenko, Yulia Zheludenko, and Mykhailo Kurmach. "Determining the effect of apple and banana powders dried by sublimation on the quality indicators of a sour milk dessert during storage." Eastern-European Journal of Enterprise Technologies 3, no. 11 (111) (2021): 28–35. http://dx.doi.org/10.15587/1729-4061.2021.228083.

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The shelf life of sour milk dessert has been substantiated based on the results of this study into the indicators of active acidity, water activity, enthalpy, and organoleptic properties. In addition, the content analysis of lactic acid bacteria and microbiological indicators in the finished product during storage was performed. It was found that the introduction of sublimated fruits together with whey protein concentrate reduces the water activity index from 0.984 to 0.972 by increasing the concentration of solids and product viscosity. The active acidity indicator acts in combination with th

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7

Alla, Solomon, Bondar Mariana, and Dyakonova Angela. "DEVELOPMENT OF TECHNOLOGICAL SOUR-MILK DESSERTS ENRICHED WITH BIFIDOBACTERIA." EUREKA: Life Sciences 2 (March 30, 2019): 20–25. https://doi.org/10.21303/2504-5695.2019.00862.

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The work is devoted to the development of the technology of fermented sour-milk desserts, enriched with bifidobacteria and biologically active and physiologically valuable substances of fruit-berry raw materials. Bifidobacteria regulate the quality and quantity composition of the normal intestinal microfllora that is an important factor of organism protection from different intestinal infections. The healthy effect is mainly conditioned by biologically valuable properties of specially selected consortiums of lacto- and bifidobacteria, more stable for the effect of inhibitors and unfavorable en

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8

Garanyan, G. S., E. T. Oganesyan, and R. A. Khanferyan. "IMMUNOTROPIC ACTIVITY OF SOUR MILK FERMENTEDCULTURES HYDROLISATE." Russian Journal of Allergy 7, no. 6 (2010): 31–33. http://dx.doi.org/10.36691/rja888.

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The object of research is the hydrolysate of the lactobacteria components of the polycomponent sour milk stock BKUglich №4 . The hydrolysate has been obtained by the fermentative hydrolysis with microbial rennin «eito» The biological activity of obtained hydrolysate has been examined. Bacteria lysate immunotropic effects have been found to be due to the increase of neutrophilic granulocyte phagocytic activity. It was supposed that the earlier studied hydrolysate antioxidant activity caused by the normalization of the phagocyte superxide anionradical production leads to the cell immunity normal

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9

Solomon, Alla, та Yurii Polyevoda. "ТНЕ FERMENTED SOUR-MILK DESSERTS WITH BIFIDOGENIC". ENGINEERING, ENERGY, TRANSPORT AIC, № 2(105) (31 травня 2019): 66–74. http://dx.doi.org/10.37128/2520-6168-2019-2-9.

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Probiotic cultures that provide a beneficial effect on the consumer's organism and normalize the composition and functions of the microflora of the gastrointestinal tract include such types of lacto-and bifidobacteria as Lactobacillusacidophilus, Lactobacilluscasei, Bifidobacteriumspp. (B. adolescentis, B. animalisssp. Lactis, B. bifidum, B. longum, B. breve). Bifidobacteria are one of the most important groups of intestinal microorganisms that dominate the anaerobic flora of the colon. The International Dairy Federation calls bioproducts such mixtures that contain at least 1 ∙ 106 bifidobacte

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Merzlov, S. V., and O. P. Mishchenko. "Influence of various concentrations of benzylpenicillin sodium salt in cream on the quality of sour cream." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 27, no. 102 (2025): 259–63. https://doi.org/10.32718/nvlvet-a10237.

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Sour-milk products hold a prominent position in people's diets. Due to their high nutritional and biological value, the consumption of sour-milk products in Ukraine is intensive. Sour cream is a widely consumed fermented dairy product. For sour cream technology, cream with a mass fraction of fat from 15.0% is used. Frequently, the milk from which cream is obtained contains antibiotics that suppress or neutralize lactic acid bacteria that are part of the sourdough starter for sour cream. During separation, part of the antimicrobial drugs from milk passes into cream. The sour-milk product is of

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11

Boyarineva, I. V. "PROBIOTICS IN FUNCTIONAL NUTRITION." Vestnik of Khabarovsk State University of Economics and Law, no. 3 (December 10, 2020): 160–63. http://dx.doi.org/10.38161/2618-9526-2020-3-03.

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The article shows the importance of lactic and propionate bacteria with high probiotic properties. These bacteria have a pronounced therapeutic and preventive effect on human health. Sour-milk bioproducts based on lactic microorganisms and propionate bacteria are functional food products with a high titer of viable cells and their useful metabolites. They are recommended for use by all age groups of the population

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12

Nasution, Irda Wahidah, and Nurul Hidayah Nasution. "Training Procedures for Making Fruit Yoghurt to Housewives to Help Increase Husband's Income in Bandar Khalipah Village." Society : Jurnal Pengabdian Masyarakat 1, no. 3 (2022): 128–33. http://dx.doi.org/10.55824/jpm.v1i3.94.

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Yoghurt is one of the health drinks that tastes fresh and sour and is liked by many people, adults and children. Yoghurt made by fermentation using Lactobacillus bulgaricus and Streptococcus thermophilus bacteria inoculated in milk will produce a semi-solid consistency of milk and a slightly sweet-sour taste and can eliminate the sharp odor of goat's milk. The PkM implementation stage is like a training activity, namely this activity there are also several events which are held for 3 days, namely on 24-26 July 2019. The target audience is housewives and community leaders in Bandar Khalipah Vil

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13

DEETH, HILTON C., TATIK KHUSNIATI, NIVEDITA DATTA, and ROBERT B. WALLACE. "Spoilage patterns of skim and whole milks." Journal of Dairy Research 69, no. 2 (2002): 227–41. http://dx.doi.org/10.1017/s0022029901005301.

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The reason for the reported difference in spoilage behaviour of skim and whole pasteurised milks was investigated. The rates of growth of psychrotrophic bacteria were not significantly different in the two milks and the bacterial types, all pseudomonads, present at spoilage were also similar. However, when representative spoilage organisms were cultured into freshly pasteurised skim and whole milks, skim milks exhibited predominantly bitter flavours while whole milk showed mostly sour flavours. The different spoilage behaviours can be largely explained by greater proteolysis in skim milk than

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14

Honcharov, Denys, Nataliia Tkachenko, and Veronika Nikolaieva. "Development of fermentation parameters of milk-fat mixtures in the production of sour cream product with phytosterols." Technology audit and production reserves 4, no. 3(60) (2021): 37–41. http://dx.doi.org/10.15587/2706-5448.2021.237443.

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The object of research is a sour cream product with the addition of phytosterols in terms of the finished product from 0.141 to 1.710 g/100 g of product. One of the most problematic places when using phytosterols is their extremely low solubility in water and fats. There are several ways to add phytosterols to foods. Direct application is represented by suspensions of phytosterol nanoparticles. To improve the solubility in water, phytosterols are converted into the form of glycosides. To improve the solubility in fats and oils, phytosterols are converted into fatty acid ethers. An important is

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15

Puspawati, Ni Nyoman, Ni Made Indri Hapsari Arihantana, and I. Made Sugitha. "Pengembangan Dadih Sebagai Pangan Fungsional Hasil Fermentasi Berbagai Kultur Starter Lactobacillus Indigenus." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 12, no. 2 (2023): 423. https://doi.org/10.24843/itepa.2023.v12.i02.p16.

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Fermented milk is milk that is fermented by lactic acid bacteria. Fermented milk containing live lactic acid bacteria is very good for the health of the digestive system. One example of a very well-known fermented milk product is dadih. Dadih is a traditional Minangkabau yogurt made from buffalo milk. Dadih is made traditionally and there is no standard manufacturing process, so the quality of dadih varies in terms of taste, aroma and texture. Traditional production of dadih without starter causes the consistency of taste, aroma and texture to be difficult to maintain. The controlled fermentat

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16

Denys, Honcharov, Tkachenko Nataliia, and Nikolaieva Veronika. "Development of fermentation parameters of milk-fat mixtures in the production of sour cream product with phytosterols." Technology Audit and Production Reserves 4, no. 3(60) (2021): 37–41. https://doi.org/10.15587/2706-5448.2021.237443.

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<em>The object of research is a sour cream product with the addition of phytosterols in terms of the finished product from 0.141 to 1.710</em><em> </em><em>g/100</em><em> </em><em>g of product. One of the most problematic places when using phytosterols is their extremely low solubility in water and fats. There are several ways to add phytosterols to foods. Direct application is represented by suspensions of phytosterol nanoparticles. To improve the solubility in water, phytosterols are converted into the form of glycosides. To improve the solubility in fats and oils, phytosterols are

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17

Remizova, N., А. Korsun, O. Kalashnyk, and S. Moroz. "Comprehensive assessment of the quality of Ukrainian-made sour-milk cheese." Товарознавчий вісник 17, no. 1 (2024): 44–54. http://dx.doi.org/10.62763/ef/1.2024.44.

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Comprehensive research of food products, as well as compliance with the rules and regulations in the food industry, are necessary to provide consumers with quality and safe products. The purpose of this article is to provide a comprehensive analysis of the quality and safety of sour-milk cheese, including the evaluation of organoleptic characteristics, physicochemical properties, and microbiological indicators. The study was conducted with one of the largest producers of milk powder and fermented milk products on the Ukrainian market, BIAGR LLC as its basis. To achieve the set goal, the follow

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18

Pathot, Yien Deng. "HYGIENIC PRACTICES AND BACTERIOLOGICAL QUALITY OF MILK: A REVIEW." International Journal of Research -GRANTHAALAYAH 7, no. 5 (2019): 341–56. http://dx.doi.org/10.29121/granthaalayah.v7.i5.2019.856.

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Anyone dealing with raw milk on a day-to-day basis knows very well how quickly it becomes sour when it is stored for long periods at high ambient temperatures prevalent in tropical and subtropical countries. This is because the inherent lactic acid bacteria and contaminating microorganisms from storage vessels or the environment break down the lactose in milk into lactic acid. When sufficient lactic acid has accumulated, the milk becomes sour and coagulates, much like when you add sufficient lemon juice to fresh milk. Raw milk that contains too much lactic acid, even if it does not appear to b

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Yien, Deng Pathot. "HYGIENIC PRACTICES AND BACTERIOLOGICAL QUALITY OF MILK: A REVIEW." International Journal of Research - Granthaalayah 7, no. 5 (2019): 341–56. https://doi.org/10.5281/zenodo.3249145.

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Anyone dealing with raw milk on a day-to-day basis knows very well how quickly it becomes sour when it is stored for long periods at high ambient temperatures prevalent in tropical and subtropical countries. This is because the inherent lactic acid bacteria and contaminating microorganisms from storage vessels or the environment break down the lactose in milk into lactic acid. When sufficient lactic acid has accumulated, the milk becomes sour and coagulates, much like when you add sufficient lemon juice to fresh milk. Raw milk that contains too much lactic acid, even if it does not appear to b

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20

Lestari, Yanesti Nuravianda, Nur Amin, Duyung Ananda, and Nimas Ayu Rengganis. "Identifikasi Karakteristik Kimiawi dan Daya Simpan Kefir Susu Jagung (Zea mays L. Saccharata)." Jurnal Gizi 10, no. 2 (2021): 20. http://dx.doi.org/10.26714/jg.10.2.2021.20-32.

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Kefir is a food-based on pasteurized milk fermented using lactic acid bacteria, aceticacid bacteria, and yeast. The study aims to analyze proximate levels (carbohydrates, proteins,and fats) and identify the characteristics of sensory changes during storage. This true experimental study uses a complete randomized design with 1 factor. Thecomposition of corn milk kefir consists of 3 levels (K1=corn milk: skimmed milk 100:0;K2=corn milk: skimmed milk 75:25; K3=corn milk: skimmed milk 50:50). Data analysisusing One Way Anova showed that carbohydrate content (10.31 + 1,426), fat (0.18 + 0.018),and

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Ulfa, Mariya, I. Made Sugitha, and Luh Putu Trisna Darmayanti. "Pengaruh Penambahan Skim terhadap Karakteristik Dadih Susu Sapi yang Dibuat dalam Ruas Bambu Wuluh (Schizostachyum silicatum) di Bali." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 2 (2020): 211. http://dx.doi.org/10.24843/itepa.2020.v09.i02.p11.

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         This study aims to determine the effect of skim additional on the characteristics and the amount of the right skim additional of cow milk dadih made in wuluh bamboo (Schizostachyum bluneiness) tubes. The completely randomized design with 5 levels of skim addition treatment were : 4%, 6%, 8%, 10% and 12%. The treatment was repeated 3 times for obtain 15 experimental units. The data were analyzed by variance, and the significant effect of the treatment was followed by Duncan. The additional of skim has effect to yield, water content,

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22

Tsisaryk, O. Y., I. M. Slyvka, and L. Y. Musiy. "Research of properties of traditional Carpathian cheeses." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (2019): 69–78. http://dx.doi.org/10.32718/nvlvet-f9112.

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The purpose of the work was to investigate the organoleptic, physico-chemical and microbiological indices of traditional Carpathian cheeses, in particular, brynza, butz and vurda, made directly on the mountain valleys with traditional technology in Rakhiv district of the Transcarpathian region. Of 16 samples of cheese, 13 samples were cheese butz (samples 1, 2, 3, 5, 6, 7, 8, 9, 10, 11, 12, 13, 15); vurda cheese (samples 4 and 16) and cheese of brynza a year ago (sample 14). Experimental studies of organoleptic, physico-chemical and microbiological parameters of cheese samples were carried out

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23

Yang, Euphoria, Qing Yang, Brett Troemper, and Jianying Zhang. "Investigation on Bacterial Growth and pH in Milk after the Expiration Date." Scientific World Journal 2023 (October 26, 2023): 1–9. http://dx.doi.org/10.1155/2023/9982886.

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Food waste is a serious national and global problem. Milk is one of the most frequently wasted food items. This study aims to determine how long postexpiration-pasteurized milk may still be safe to consume and what is the relationship between bacterial growth from the milk and time after expiration. The experiments were carried out by incubating milk with agarose gel. The results showed that the bacterial growth was relatively low for at least the first few days after expiration. The more the days passed after the expiration date, the more the bacteria grew from the milk. There was no signific

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24

Zelena, Liubov, Nataliia Tkachuk, Olena Okhmat, and Sabrina Nevmyvaka. "QUANTITATIVE ANALYSIS OF ENTEROCOCCI ISOLATED FROM DAIRY PRODUCTS." Biota. Human. Technology, no. 2 (December 29, 2022): 22–29. http://dx.doi.org/10.58407/bht.2.22.2.

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Purpose of the work. To evaluate the number of enterococci in the dairy products of industrial manufacturing. Methodology. Molecular-genetic methods were used to analyze enterococci in milk, kefir and sour cream samples. Metagenomic DNA was isolated from each product and used for amplification. PCR with specific primers to Enterococcus genus was carried out to amplify specific genome region and to detect enterococci in dairy products. Quantitative PCR (qPCR) with SYBR Green dye solution was performed to enumerate Enterococcus bacteria presented in three milk products. The melting curve analysi

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Usmiati, Sri, and Juniawati Juniawati. "KARAKTERISTIK DADIH PROBIOTIK MENGGUNAKAN KOMBINASI LACTOBACILLUS CASEI, LACTOBACILLUS PLANTARUM, DAN BIFIDOBACTERIUM LONGUM SELAMA PENYIMPANAN." Jurnal Gizi dan Pangan 6, no. 1 (2012): 1. http://dx.doi.org/10.25182/jgp.2011.6.1.1-12.

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Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih made from cow's milk using Lactobacillus casei culture couldn’t be accepted because it was still too acidic than dadih from buffalo milk. One solution to reduce the sour taste is to combine the bacterial culture L. casei with other lactic acid bacteria that produce flavor relatively low acidity. The study aimed to determine the characteristics of probiotic dadih using a combination starter L. casei, L. plantarum and B. longum during storage at room temperature (ambient) and cold temperature. The

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King, Louise. "The Lecture Rolls of Sir Joseph Lister." Bulletin of the Royal College of Surgeons of England 93, no. 10 (2011): 369. http://dx.doi.org/10.1308/147363511x13158258989956.

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Sir Joseph Lister is most famous as the pioneer of antiseptic surgery. As well as being a practising surgeon he taught at Glasgow, Edinburgh and King's College London. We hold an impressive Lister collection (ref. MS0021) including correspondence, case notes, drawings, commonplace books and lecture notes. These large rolled drawings are the equivalent of PowerPoint slides today and we believe that Lister's wife Agnes (daughter of Professor James Syme) produced them, as she kept most of his records for him. The drawings on the rolls show bacteria viewed through a microscope, in combinations of

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Papadimitriou, Konstantinos, Marina Georgalaki, Rania Anastasiou, et al. "Study of the Microbiome of the Cretan Sour Cream Staka Using Amplicon Sequencing and Shotgun Metagenomics and Isolation of Novel Strains with an Important Antimicrobial Potential." Foods 13, no. 7 (2024): 1129. http://dx.doi.org/10.3390/foods13071129.

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Staka is a traditional Greek sour cream made mostly from spontaneously fermented sheep milk or a mixture of sheep and goat milk. At the industrial scale, cream separators and starter cultures may also be used. Staka is sometimes cooked with flour to absorb most of the fat. In this study, we employed culture-based techniques, amplicon sequencing, and shotgun metagenomics to analyze the Staka microbiome for the first time. The samples were dominated by Lactococcus or Leuconostoc spp. Most other bacteria were lactic acid bacteria (LAB) from the Streptococcus and Enterococcus genera or Gram-negati

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ALzubaidy, Zainab, Khanda Khthir, and Rozgar Kamal. "Determination of some Antibiotic Resistances genes by Polymerase Chain Reaction of Lactic Acid Bacteria Isolates from Local Dairy Products." INTERNATIONAL JOURNAL OF MEDICAL SCIENCES 2, no. 1 (2019): 12–28. http://dx.doi.org/10.32441/ijms.2.1.3.

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Background: This study sheds light on the current resistance situation in local dairy product associated microorganisms Like Lactic Acid Bacteria (LAB) and will provide a basis for further experiments concerning gene transferability.Objective: Isolation of Lactic Acid Bacteria (LAB) from local dairy products that have resistance phenotypes to antibiotics, and detection by PCR presence of certain known antibiotic resistance genes.Materials and methods: This study was conducted during the period from 1st of September 2016 to the end of January 2017. Two hundred samples from local dairy products

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Solomon, Alla, and Yurii Polievoda. "JUSTIFICATION OF THE WAREHOUSE OF FERMENTED PRODUCTS USING VEGETABLE FILLERS." ENGINEERING, ENERGY, TRANSPORT AIC, no. 3(110) (October 30, 2020): 126–34. http://dx.doi.org/10.37128/2520-6168-2020-3-13.

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To create fermented products, it is necessary to determine the composition of highly efficient cultures of microorganisms, which, along with high productivity, have a high and diverse biochemical activity. The correct choice of biologically active strains of bifido- and lacto cultures for the production of fermented dairy products allows to obtain a quality that meets the requirements of regulatory documents. One of the promising areas of fermented milk fermented products is the development of complex yeasts based on consortia of probiotic bacteria of different taxonomic groups, which are more

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Martirosyan, A. O., Sh L. Mndzhoyan, L. M. Charyan, L. G. Akopyan, and M. N. Nikishchenko. "Antimicrobial Activity of Lactic Acid Bacteria from Sour Milk Products Narine, Karine, and Matsun." Applied Biochemistry and Microbiology 40, no. 2 (2004): 178–80. http://dx.doi.org/10.1023/b:abim.0000018922.03283.b9.

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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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Смотрина, Ю. В., Х. С. Белых, and И. М. Нитяга. "Analysis of survival of lactic acid microorganisms in conventional and fermented milk-containing products during storage." Food processing industry, no. 7 (June 29, 2023): 47–51. http://dx.doi.org/10.52653/ppi.2023.7.7.009.

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Кисломолочные продукты – одни из наиболее востребованных на потребительском рынке. Они являются полноценным источником легкоусвояемого молочного белка, среднецепочечных жирных кислот, кальция и витаминов А, В и D. Молочнокислые микроорганизмы, входящие в состав кисломолочных продуктов, благоприятно воздействуют на кишечную микрофлору, подавляют активность патогенных микроорганизмов. Ассортимент кисломолочных продуктов на российском рынке расширяется благодаря совершенствованию технологии производства. Ключевой проблемой является не только обеспечение микробиологической безопасности в процессе

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Miroshnichenko, Petr V., Ekaterina Lisovitskaya, Sergey Lazarev, Viktor V. Menshenin, and Nikolay N. Zabashta. "Correction of poultry microbiocenosis by a complex of sour milk and propionic microorganisms." Veterinaria Kubani, no. 5 (October 31, 2021): 23–25. http://dx.doi.org/10.33861/2071-8020-2021-5-23-25.

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In the necessary correction and prevention of dysbacteriosis in animals and humans, the main role is played by the use of probiotics. Probiotics are live microbial supplements that have a beneficial effect on the body by forming a full-fledged barrier of the intestinal mucosa, preventing the attachment of pathogens to it, modulating the body’s defense mechanisms and improving the balance of intestinal microflora. This is achieved by directly antagonizing bacteria and increasing the effectiveness of the immune response. The normal microflora of the intestine of poultry is 99% composed of anaero

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MAZANKO, Maria S., Vladimir A. CHISTYAKOV, Iraida S. ALESHUKINA, Moez Ali EID, and Kareem Abbood Zejawi ABDULKADHIM. "ASSESSING ANTIOXIDANT AND PROOXIDANT PROPERTIES OF LACTOBACILLI AND ENTEROCOCCI STRAINS BY USING ORAC AND LUX-BIOSENSOR METHODS." Periódico Tchê Química 17, no. 34 (2020): 240–50. http://dx.doi.org/10.52571/ptq.v17.n34.2020.257_p34_pgs_240_250.pdf.

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Lactobacilli are widely used in medicine as probiotic bacteria. Lactobacilli are considered one of the most important types of intestinal microbes. These bacteria have an antioxidant, gene protective effect on the immune and nervous systems of the host. But some strains of enterococci can be pathogenic microorganisms and cause diseases such as urinary tract infections, bacteremia, infections at the surgical sites, bloodstream infections, diarrhea. The need to study the beneficial and harmful properties of bacteria for humans determines the relevance of the study. The antioxidant and prooxidant

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Fajriani, Laksmi Nur, Ahmad Sulaeman, and Budi Setiawan. "Physicochemical and Sensory Quality of Probiotic Drink from Sumbawa Wild Horse Milk." Jurnal Ilmu dan Teknologi Hasil Ternak 18, no. 3 (2023): 189–202. http://dx.doi.org/10.21776/ub.jitek.2023.018.03.4.

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Sumbawa wild horse milk is pure milk produced from Sumbawa horses with high nutritional content. It can survive for five months at room temperature without processing and has health benefits. However, the utilization of Sumbawa wild horse milk is still limited because of its low sensory quality due to natural fermentation, which also adversely affects its acceptability. Adding probiotic bacteria is one of the methods to improve its quality. This study aims to develop and analyze the physicochemical and sensory quality of probiotic drink products from Sumbawa wild horse milk by adding probiotic

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Wolek, Marlena, Anna Bogacz, Bogna Juskowiak, Anna Polaszewska, and Bogusław Czerny. "Probiotics in colon cancer prevention." MicroMedicine 6, no. 2 (2018): 62–68. https://doi.org/10.5281/zenodo.1297660.

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Probiotics are live, selected microbial strains that have a beneficial effect on the human body and when introduced into the body, they colonize in the digestive tract, especially in the large intestine, exerting a beneficial effect on the health of the host. The microbial strains, so that they can be included in the probiotics, must be thoroughly tested and meet several conditions. These microorganisms multiply in the gastrointestinal tract and are competitive for pathogenic microorganisms that cause infection. Probiotic bacteria are found in natural yogurts, sour milk, sauerkraut, pickled cu

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Lappa, Iliada K., Vasiliki Kachrimanidou, Maria Alexandri, Aikaterini Papadaki, and Nikolaos Kopsahelis. "Novel Probiotic/Bacterial Cellulose Biocatalyst for the Development of Functional Dairy Beverage." Foods 11, no. 17 (2022): 2586. http://dx.doi.org/10.3390/foods11172586.

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The development of innovative functional products with potential health benefits, under the concept of bio-economy, is flourishing. This study undertook an evaluation of non-dairy lactobacilli Lactiplantibacillus pentosus B329 and Lactiplantibacillus plantarum 820 as “ready to use” starter cultures. Lactic acid bacteria (LAB) cultures were evaluated for their fermentation efficiency, before and after freeze-drying, using cheese whey (CW) as a fermentation substrate and subsequent immobilization on bacteria cellulose (BC) to produce a novel biocatalyst. The biocatalyst was applied in functional

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Жарко, Мария Юрьевна, and Андрей Николаевич Петров. "Testing of domestic frozen concentrated starter in the production of fermented milk products." Food processing industry, no. 2 (February 5, 2023): 15–17. http://dx.doi.org/10.52653/ppi.2023.2.2.003.

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Известно, что на качество кисломолочных продуктов существенное влияние оказывает качество применяемых заквасок. Сегодня большинство российских молокоперерабатывающих предприятий используют в большей степени импортные сухие и замороженные закваски прямого внесения. В сложившейся геополитической обстановке это негативный фактор для функционирования отрасли. Поэтому разработка отечественной закваски - задача актуальная и своевременная. В статье представлены данные об использовании отечественной замороженной концентрированной закваски прямого внесения (LCT) на основе штаммов культур L. lactis M-20

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WHITFIELD, FRANK B., NANCY JENSEN, and KEVIN J. SHAW. "Role of Yersinia intermedia and Pseudomonas putida in the development of a fruity off-flavour in pasteurized milk." Journal of Dairy Research 67, no. 4 (2000): 561–69. http://dx.doi.org/10.1017/s0022029900004465.

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Analysis by gas chromatography–mass spectrometry of pasteurized milk with a fruity (pineapple-like) off-odour and a sour, rancid and soapy taste indicated the presence of concentrations at μg/ml levels of ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, octanoic acid, decanoic acid and dodecanoic acid. The off-odour and taste were attributed to the presence of these compounds in the milk. Microbiological examination confirmed that the milk was also contaminated with a series of psychrotrophic bacteria including Yersinia intermedia, Pseudomonas putida and Rahnella aquatilis.

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Chakraborty, Piyasa, and Surajit Mandal. "Isolation and Characterization of Streptococcus thermophilus from Traditionally Prepared Sour Curd." Microbiology Research Journal International 35, no. 5 (2025): 83–92. https://doi.org/10.9734/mrji/2025/v35i51577.

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Aims: Dahi, or curd, is a common fermented milk product in West Bengal and throughout India. In the unorganised business, the "back-slopping" approach is still used to produce it using an unidentified range of strain starters, which could result in batch variation that affects safety and shelf life. Lactobacillus bulgaricus and Streptococcus thermophilus are thermophilic microorganisms employed in curd. The goal of this research work is to increase the techno-functional qualities of sour curd by isolating and characterizing the thermophilic lactic acid bacteria that produce cocci from traditio

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Dewi, Ardhia Deasy Rosita, and Arnold Tjahjono. "THE MAKING OF RICE BRAN FLOUR-BASED SOURDOUGH BREAD." Jurnal Pangan dan Agroindustri 10, no. 1 (2022): 28–37. http://dx.doi.org/10.21776/ub.jpa.2022.010.01.4.

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Sourdough is a bread made with the involvement of Lactobacillus bacteria and yeast that are naturally present in wheat flour. This study used rice bran and milk kefir grains to speed up the preparation of starters. Rice bran is used to reduce gluten content in bread as well as add nutritional value to bread. This research aims to determine the impact of the concentration of rice bran flour (0, 25, and 50% w/w of total flour) on the physical, chemical, and organoleptic parameters of sourdough. An increase in the rice bran flour concentration leads to an increase in the pH, hardness and brittlen

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Alexeyeva, N., Ye. Mineyev, and Sh. Makhmudova. "Kumys with addition of probiotic crops Lactobacillus acidophilus and Bifidobacterium spp." Bulletin of Science and Practice 4, no. 4 (2018): 212–20. https://doi.org/10.5281/zenodo.1218346.

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This article is devoted to the study of a fermented milk based on koumiss with the addition of probiotic cultures Lactobacillus acidophilus and Bifidobacterium spp., which serve to create favourable conditions for the development of useful intestinal microflora. Enriched milk products are a new step in the development of the food industry. Useful properties of a sour milk drink are described. The article describes that the probiotic optimizes the functions of the body, supports and regulates the physiological balance of the intestinal microflora and the process of digestion. Functional dairy p

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Dedikova, O. V., A. E. Kuchina, I. V. Berezhnaya, and I. N. Zakharova. "<i>L. reuteri</i> DSM 17938: from the history of the discovery of the strain to the emergence of evidence-based studies (strain specificity)." Meditsinskiy sovet = Medical Council, no. 12 (July 12, 2022): 44–48. http://dx.doi.org/10.21518/2079-701x-2022-16-12-44-48.

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The history of the use of fermented, easily digestible products in the treatment and for prolonging life began long before their basis was called probiotics. Recipes for fermenting milk from various animals, endowing it with healing properties, have a long history. The first descriptions of fermentation of milk for making sour milk drinks and cheese are documented in the sacred writings of Indians and date back to about 2000 B.C. The first attempts to explain the secrets of sour milk began only in the second half of the XIX century and are associated with the works of outstanding scientists of

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Analianasari, Analianasari, and Marlinada Apriyani. "SIFAT ORGANOLEPTIK DAN NILAI TAMBAH YOGURT BEKU DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA MERAH (Hyloceneus polyrhizus) [Organoleptics Properties and Value Added of Frozen Yoghurt with Addition of Red Dragon Fruit Skin Extracts (Hylocereus polyrhizus)]." Jurnal Teknologi & Industri Hasil Pertanian 24, no. 1 (2019): 59. http://dx.doi.org/10.23960/jtihp.v24i1.59-66.

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Frozen yoghurt is a frozen food product fermented milk by Streptococcus thermophillus bacteria and Lactobacillus bulgaricus which contain protein, vitamins, minerals, and low fat. This study aimed to determine the organoleptic of frozen yoghurt enriched with red dragon fruit skin extract. The design of the study used a completely randomized design (RAL) with a single treatment, namely red dragon fruit skin extract consisting of 4 concentration levels: 0% , 25%, 30%, and 45%. Each of which was added to the amount of cow's milk media as raw material for frozen yogurt. The best treatment obtained

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Kusnadi, Joni, Nur Diana Septi, and Kiki Fibrianto. "Edamame caspian sea soygurt as plant-based yogurt alternatives." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 6, no. 4 (2023): 434–50. http://dx.doi.org/10.21776/ub.afssaae.2023.006.04.10.

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Caspian sea soygurt is made by fermenting edamame milk with Lactococcus lactis ssp. cremoris and Acetobacter orientalis as microbial cultures. To produce good soygurt, edamame milk fermentation requires ideal conditions, such as an optimum carbon source and starter concentration. This study aimed to determine the effect of the proportion of sucrose:skim and concentration of starter on the physical, chemical, microbiological, and sensory characteristics of Caspian sea soygurt. This study used a randomized block design with 2 factors: sucrose:skim proportion (2.5:7.5, 5:5 7.5:2.5) and starter co

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Komalasari, Husnita, Ine Karni, Rina Heldiyanti, Ahmad Rudi Arianto, and Endang Sutriswati Rahayu. "Effect of Inoculation Time for Indigenous Probiotic Bacteria Lactobacillus plantarum DAD-13 on the Physiochemical and Organoleptic Properties of Yoghurt Drink." JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 9, no. 1 (2024): 67–78. http://dx.doi.org/10.33061/jitipari.v9i1.10121.

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Yoghurt drink is a product obtained from fermentation of milk by certain lactic acid bacteria. The aim of this research was to determine how the inoculation time of the indigenous probiotic bacteria Lactobacillus plantarum Dad-13 influences the physicochemical and organoleptic properties of functional plain yoghurt probiotic drink products. This research used an experimental method with a completely randomized design with a single factor, 4 treatments and 3 replications. Reaserch data were analyzed using diversity analysis and Duncan's multiple distance test at a significance level of 5% using

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Dewi, Ni Made Arini Santi, I. Putu Suparthana, and I. Made Sugitha. "Pengaruh Penambahan Puree Ubi Jalar Ungu (Ipomoea batatas L. var. Ayamurasaki) Terhadap Karakteristik Yoghurt Santan." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 13, no. 4 (2024): 792. https://doi.org/10.24843/itepa.2024.v13.i04.p09.

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Coconut milk yoghurt is yoghurt made from coconut milk fermented by lactic acid bacteria (LAB). Generally, coconut milk yoghurt has a less thick texture and less antioxidant. Purple sweet potato, a food rich in carbohydrates and antioxidant, can be utilized to enhance the nutritional value and sensory quality of coconut milk yoghurt.This study aimed to determine the effect of adding purple sweet potato puree on the characteristics of coconut milk yoghurt and to find out the addition of purple sweet potato puree to produce coconut milk yoghurt with the best characteristics. This research used a

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Alla, Solomon, Bondar Mariana, and Dyakonova Angela. "SUBSTANTIATION OF THE TECHNOLOGY FOR FERMENTED SOUR-MILK DESSERTS WITH BIFIDOGENIC PROPERTIES." Eastern-European Journal of Enterprise Technologies 1, no. 11 (97) (2019): 6–16. https://doi.org/10.15587/1729-4061.2019.155278.

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The paper reports the newly developed technology of sour-milk desserts that uses the consortia of lactobacilli ‒ Acidophilus, S. Thermophilus, and bifidobacteria ‒ B. Bifidum, B. Longum, B. Adolescentis, resistant to the effects of inhibitors ‒ gastric juice, bile, phenol, sodium chloride, antibiotics, and lactic acid. To better develop the bifidobacteria, bio-stimulants were applied. The number of viable cells of bifidobacteria during 6 hours of fermentation in the presence of fructose increases from 1·104 CFU/cm3 up to 8.8·109 CFU/cm3, of lactulose ‒ to 9.9·108 CFU/cm3.

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Kafa Hakiki, Fahmy, Komang Ayu Nocianitri, and Sayi Hatiningsih. "Pengaruh Konsentrasi Susu Skim Terhadap Karakteristik Minuman Probiotik Susu Jagung Manis (Zea mays L. Saccharata) Terfermentasi dengan Lactobacillus rhamnosus SKG34." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 11, no. 3 (2022): 420. http://dx.doi.org/10.24843/itepa.2022.v11.i03.p04.

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   This research was to determine the effect of skim milk concentration on the characteristics of fermented sweet corn milk probiotic drink with Lactobacillus rhamnosus SKG34, and to identify the right skim milk concentration that produced fermented sweet corn milk probiotic drink with the best characteristics. This research method used a Completely Randomized Design (CRD) with skim milk concentration as a treatment that consisted of 6 levels (0%, 3%, 6%, 9%, 12% and 15%). Each treatment was repeated 3 times resulting in 18 experimental units. The data were analyzed by Analys

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Melzi Octaviani, Felycia Wardi, and Emma Susanti. "Pengaruh penambahan sari buah naga merah pada yoghurt susu kedelai serta uji aktivitas antibakteri." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 15, no. 1 (2024): 61–72. http://dx.doi.org/10.35891/tp.v15i1.4349.

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Food is one of the most important needs for humans because it relates to daily nutritional needs. The solution to this problem is to consume food with good nutritional content supported by appropriate food processing innovations. Milk can be drunk directly or processed into various forms of food and drinks with milk-based ingredients, such as yogurt. This study aims to make yogurt products from soy milk using red dragon fruit juice as a substitute for sugar and to test their antibacterial activity in inhibiting Salmonella typhi and Shigella dysenteriae bacteria. This study used a completely ra

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