Antimutagenicity of Fermented Milk
Journal of Dairy Science, 1994 Reconstituted nonfat dry milk was fermented by Lactobacillus helveticus CH65, Lactobacillus acidophilus BG2FO4, Streptococcus salivarius ssp. thermophilus CH3, Lactobacillus delbrueckii ssp. bulgaricus 191R, and by a mixture of the latter two organisms.
S R, Nadathur +2 more
openaire +2 more sources
Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage [PDF]
, 2015 Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus ...
Bergamini, Carina Viviana +3 more
core +1 more source
Shipin gongye ke-ji, 2023 For the sake of producing fermented milk enriched in Angiotensin-I converting enzyme (ACE) inhibitory peptides, the fermented milk was fortified with sodium caseinate and a high ACE inhibitory peptide producing strain Lb. plantarum M11.
Jiaxu WANG +5 more
doaj +1 more source
Co-fermentation of onion and whey: a promising synbiotic combination [PDF]
, 2017 Juice from three different onion varieties was mixed with sweet whey and used as growth 18 substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to 19 evaluate the possibility to exploit such substrates, known to be reach ...
Corich, Viviana +6 more
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Mutu Sensori Susu Fermentasi Probiotik Selama Proses Fermentasi Menggunakan Lactobacillus Casei Subsp. Casei R-68 [PDF]
, 2017 Probiotic fermented milk by Lactobacillus caseisubsp. casei R-68 with skim milk as a raw material expected to produce probiotik fermented milk with more complete nutriotional value and health benefits.
Ginting, A. A. (Azli) +2 more
core
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
Psychrotrophic Microbiota in Milk and Fermented Milk Products
Journal of Pure and Applied Microbiology, 2019 Milk and dairy products form a significant part of the human diet. Temperature control is considered as the key to extend shelf life for dairy products. Psychrotrophs grow at temperature such as 7o C or lower but had higher optimal growth temperature.
Sunita Hanamant Patil
doaj +1 more source
The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies
Jurnal Ilmu dan Teknologi Hasil Ternak, 2020 Hypercholesterolemia is a disease that is indicated by the increasing level of cholesterol in the body and also as one of the factors causing cardiovascular disease.
Ria Dewi Andriani +2 more
doaj +1 more source
Microbiological Research on the Traditional Alcoholic Fermented Milk“Airag”in Mongolia [PDF]
, 2015 Airag, a traditional fermented milk well loved by Mongolians, has been drunk habitually since ancient times as a unique drink. It is produced from cow, mare and camel milk by a traditional method using indigenous starter cultures containing lactic acid ...
Miyamoto, Taku
core
Fermented Goat’s Milk Consumption Improves Duodenal Expression of Iron Homeostasis Genes during Anemia Recovery [PDF]
, 2016 Despite the crucial roles of duodenal cytochrome b (Dcytb), divalent metal transporter 1 (DMT1), ferritin light chain (Ftl1), ferroportin 1 (FPN1), transferrin receptor 1 (TfR1), and hepcidin antimicrobial peptide (Hamp) in Fe metabolism, no studies have
Ana Sanchez-Alcover +8 more
core +1 more source