Results 81 to 90 of about 8,178 (216)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao +2 more
wiley +1 more source
Reviews in Aquaculture, Volume 18, Issue 4, September 2026.Probiotics reliably improve growth, feed efficiency, and immunity in Nile tilapia, with closed systems showing the most consistent benefits. ABSTRACT Tilapia (Oreochromis niloticus) aquaculture is expanding worldwide, yet disease, environmental variability, and the need for sustainable production remain major challenges.
Diego Cardenas Laverde +2 more
wiley +1 more source
Apples (Idared) were subjected to osmotic dehydration in: a) 50% solutions of fructooligosaccharides (FOS) at 40–70 °C (apple/solution 1/2), b) 50% solution of FOS at 40 °C using different amount of solution (apple-solution ratio from 1/2 to 1/5), c) 50 ...
Uczciwek, M., Klewicki, R.
core +1 more source
Fermentation of Fructooligosaccharides by Lactic Acid Bacteria and Bifidobacteria [PDF]
, 2000 Lactic acid bacteria and bifidobacteria were screened of their ability to ferment fructooligosaccharides (FOS) on MRS agar. Of 28 strains of lactic acid bacteria and bifidobacteria examined, 12 of 16 Lactobacillus strains and 7 of 8 Bifidobacterium ...
Hutkins, Robert W., Kaplan, Handan
core
, 2021 The crude extract containing inulinase from Rhodotorula mucilaginosa was obtained by submerged fermentation. Inulinase was immobilized on chicken eggshell by physical adsorption and covalent crosslinking, using glutaraldehyde as a crosslinking reagent ...
Silva, Dayse Alessandra Almeida +4 more
core +1 more source
Fructooligosaccharide production by
, 2010 Fructooligosaccharides (FOS) production by was evaluated. In a first stage, the best conditions for growth and sporulation were established with potato/dextrose/agar being the most suitable medium at between 22 and 25°C, giving good growth and good sporulation.
Prata, Margarida B. +3 more
openaire +1 more source
Synthesis of fructooligosaccharides from sucrose using inulinase from Kluyveromyces marxianus
, 2015 Fructooligosaccharides (FOS) from sucrose, new alternative sweeteners with functional properties, also called soluble fibers, have a number of desirable characteristics such as low calories, no cariogenicity, and safety for diabetics and Bifidus ...
Maugeri, F, Santos, AMP
core
Optimization Of Fructooligosaccharides Synthesis By Immobilized Fructosyltransferase
, 2015 The optimization of fructooligosaccharides (FOS) synthesis by immobilized fructosyltransferase from Rhodotorula sp. LEB-V10 was carried out on the basis of the experimental factorial design methodology, consisting of two consecutives (24-1) Fractional ...
Aguiar-Oliveira E. +2 more
core
FermentationHigh potential is attributed to the concomitant use of probiotics and prebiotics in a single food product, called “synbiotics”, where the prebiotic component distinctly favours the growth and activity of probiotic microbes.
Minnu Sasi +10 more
doaj +1 more source
In vitro fermentability of prebiotic oligosaccharides by lactobacilli
Czech Journal of Food Sciences, 2011 Twelve strains of lactobacilli were tested for their growth and ability to utilise six prebiotics (pure substances and commercially available prebiotics) as a sole carbon source. All strains showed a considerable growth on all prebiotics tested.
Gabriela KUNOVÁ +4 more
doaj +1 more source