Results 21 to 30 of about 211,499 (306)
Isolation of highly heat-resistant Listeria monocytogenes variants by use of a kinetic modeling-based sampling scheme [PDF]
, 2011 Stable high-hydrostatic-pressure (HHP)-resistant Listeria monocytogenes LO28 variants were previously isolated and characterized. These HHP variants were also more resistant to heat.
Boeijen, K.H., van +4 more
core +1 more source
Milk kefir: composition, microbial cultures, biological activities, and related products [PDF]
Frontiers in Microbiology, 2015 في السنوات الأخيرة، كان هناك تركيز قوي على الأطعمة المفيدة مع الكائنات الحية الدقيقة بروبيوتيك والمواد العضوية الوظيفية. في هذا السياق، هناك اهتمام متزايد بالاستخدام التجاري للكفير، حيث يمكن تسويقه كمشروب طبيعي يحتوي على بكتيريا معززة للصحة. هناك العديد من المنتجات القائمة على الكفير المتاحة تجاريًا.
Maria Rosa Machado Prado +6 more
openaire +4 more sources
Isolation and Identification of Lactic Acid Bacteria from Cow Milk and Milk Products
The Scientific World Journal, 2021 Lactic acid bacteria (LAB) have long been consumed by people in several fermented foods such as dairy products. A study was conducted on lactating dairy cows to isolate and characterize LAB from dairy products found in and around Bahir-Dar city, North ...
Yeshambel Taye +3 more
doaj +1 more source
Growth of bifidobacteria in mammalian milk [PDF]
, 2013 Microbial colonization of the mammalian intestine begins at birth, when from a sterile state a newborn infant is exposed to an external environment rich in various bacterial species.
Bunešová, V. +7 more
core +1 more source
Journal of Dairy Science, 2022 : Shelf-stable cultured milk beverages that have high protein levels can be difficult to successfully manufacture. With increasing protein level, rapid phase separation and gel formation occur in cultured beverages, which may not be prevented even with ...
D.J. Wilbanks, S.R. Yazdi, J.A. Lucey
doaj +1 more source
Analysis of Key Flavor Compounds in Dairy Fat Products Using Relative Odor Activity Value and Olfactometry [PDF]
Shipin Kexue, 2023 In this study, solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to investigate the volatile compound profiles of eight dairy fat products (including four butters, two creams and two cultured butters ...
LI Yang, LI Yan, LI Dong, ZHANG Liebing, WANG Bei, SUN Yanfang, DU Xuexian, WU Yingle, LU Jian
doaj +1 more source
Frontiers in Microbiology, 2023 In cheese production, microorganisms are usually added at the beginning of the process as primary starters to drive curd acidification, while secondary microorganisms, with other pro-technological features important for cheese ripening, are added as selected cultures. This research aimed to investigate the possibilities of influencing and selecting the
Luca Bettera +6 more
openaire +4 more sources
Fermented Dairy Products in the Nutrition of Infants in the Russian Federation: Past and Present
Вопросы современной педиатрии, 2016 Fermented dairy products have a high nutritional and biological value and functional properties beneficial to human health; they are very diverse and have a long history.
Tatiana E. Borovik +8 more
doaj +1 more source
Development of fermented milk using food-grade recombinant Lactococcus lactis NZ3900
NFS Journal, 2022 Fermented milk has been associated with the improvement of human health for decades. Food-grade Lactococcus lactis NZ3900 is a potential host for producing and delivering various biologics, including oral vaccines, hence it could enhance the ...
Yu Hsuan How +4 more
doaj +1 more source
Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies [PDF]
, 2019 Background Before introducing proteins from new or alternative dietary sources into the market, a compressive risk assessment including food allergic sensitization should be carried out in order to ensure their safety.
Benedé, Sara +14 more
core +1 more source