Results 31 to 40 of about 94,043 (213)
Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources [PDF]
, 2013 peer-reviewedKefir is a fermented milk-based beverage to which a number of health-promoting properties have been attributed. The microbes responsible for the fermentation of milk to produce kefir consist of a complex association of bacteria and yeasts ...
Cotter, Paul D. +4 more
core +3 more sources
FoodsFermented strains play a crucial role in shaping the physicochemical properties and functionality of fermented cow’s milk. The natural fermentation system demonstrates a certain degree of stability and safety after undergoing continuous domestication ...
Fanyu Kong +4 more
doaj +1 more source
Czech Journal of Food Sciences, 2007 This study was carried out to determine the influence of goat and cow milk fermented by Bifidobacterium longum Bb-46 on the pathogenic Salmonella enteritidis D strain.
Vedran Slačanac +5 more
doaj +1 more source
Journal of Nutrition and Metabolism, 2021 The present study aimed to investigate synergistic health effects of camel milk and Bif. longum BB536 in rats with diet-induced obesity, impaired lipid profile, and hypercholesterolemia.
Khaled M. El-Zahar +2 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
Storage stability of fermented milk with probiotic monoculture and transglutaminase
Czech Journal of Food Sciences, 2019 The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum ...
Izabela Dmytrów +3 more
doaj +1 more source
The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir [PDF]
, 2016 peer-reviewedKefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain.
Bourrie, Benjamin C. T. +2 more
core +2 more sources
Research on the Effect of Probiotics on the Quality of Fermented Milk
Shipin gongye ke-jiFermented milk is an important application form of probiotics in the food industry, which is rich in nutrition and unique in flavor, and has rapid market development.
Yijia DAI, Liang ZHAO
doaj +1 more source
The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review
Fermentation, 2022 The manufacture of fermented milk products has a long history, and these products were initially produced either from spontaneous fermentation or using a batch of previously produced product, that is, back-slopping.
Thomas Bintsis, Photis Papademas
doaj +1 more source
Probiotics for preventing acute otitis media in children [PDF]
, 2018 This is a protocol for a Cochrane Review (Intervention). The objectives are as follows: to assess the effects of probiotics to prevent the occurrence and reduce the severity of acute otitis media in children.
Clark, Justin +7 more
core +2 more sources