Results 41 to 50 of about 7,309 (202)

Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage

Journal of the Saudi Society of Agricultural Sciences, 2020
Fresh set-yogurt fortified with functional lactic acid bacteria (Lactobacillus helveticus CNRZ32) was manufactured in two sets, plain and supplemented with butter milk powder. All samples were spray dried at two specific inlet air temperatures 150 °C and
Hoda S. El-Sayed, Heba H. Salama, Amr E. Edris   +2 more
doaj   +1 more source

Pulicaria incisa Infusion Modulates the Gut Microbiota and Improves Locomotor Activity and Exploratory Behavior in Aging Mice

Food Frontiers, EarlyView.
‐Pi infusion significantly improved locomotor activity and exploratory behavior in aging mice; its bioactive compounds may have direct effects on behavior, which may be accompanied by a putative indirect effect involving the gut microbiota. ‐Pi infusion consumption restored commensal Bacilli levels and caused a significant decrease in Clostridia levels
Yulia Kroupitski, Talya Barak, Satish Kumar Rajasekharan, Noa Sela, Moti Harari, Adaya Ashkenazi, Moshe Shemesh, Anat Elmann   +7 more
wiley   +1 more source

Esterases of Lactobacillus helveticus and Lactobacillus delbrueckii ssp. bulgaricus

Journal of Dairy Science, 1990
Abstract Intracellular esterase activity of Lactobacillus helveticus CNRZ 32, L. helveticus ATCC 10797, and Lactobacillus delbrueckii ssp. bulgaricus ATCC 12278 were determined using chromogenic o - and p -nitrophenyl derivatives of fatty acids as substrates. Each of the three strains of lactobacilli had active esterase, which hydrolyzed p -
Noraini M. Khalid, Morsi El Soda, Elmer H. Marth   +2 more
openaire   +1 more source

Structural Elucidation and Antioxidant Activities of Exopolysaccharide from L. helveticus SMN2-1

Chemical Engineering Transactions, 2016
Koumiss is a traditional fermented dairy product and known for its unique physiological actions. An attempt was made to purify exopolysaccharide produced by LAB in Koumiss and antioxidant activity of the exopolysaccharide.
L.J. Bai, L. Wang, S.J. Ji
doaj   +1 more source

Synthetic Kefir Based on Fermentation of Natural Kefir and Koumiss Core Microbial Species Reveals Microbial Interactions and Gene Exchanges in Natural Kefir

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT Kefir and koumiss are both traditional alcoholic fermented milk drinks made from the fermentation of various probiotics and yeasts. The complex microbial composition of kefir and koumiss has hindered the expansion of their consumption in global markets.
Zhenyi Qiao, Huanchang Zhang, Hong Zou, Yaqi Meng, Lan Duo, Xue Wang, Qinglian Xie, Xiaofei Fu, Weiwei Qi, Chunping You   +9 more
wiley   +1 more source

Lactobacillus helveticus ZJUIDS12 Rescues Alcohol‐Associated Liver Disease via a Clostridium butyricum‐Regulated Intestinal Reg3γ Pathway

Food Frontiers, Volume 7, Issue 1, January 2026.
Lactobacillus helveticus ZJUIDS12 rescues alcohol‐associated liver disease via a Clostridium butyricum‐regulated intestinal Reg3γ pathway. ABSTRACT Alcohol‐associated liver disease (ALD) has become a serious public health issue worldwide. This study was conducted to investigate the protective role of Lactobacillus helveticus ZJUIDS12 (Z12) on ALD. Z12 (
Qinchao Ding, Feiwei Cao, Shanglei Lai, Jundi Yu, Yibo Zeng, Teresa G. Valencak, Shuo Zhang, Xiu Zhang, Xiaobing Dou, Songtao Li, Daxi Ren   +10 more
wiley   +1 more source

Antioxidant and ACE-Inhibition Activities After In Vitro Digestion of a Non-Fermented Dairy Beverage Enriched with Postbiotics of Lactobacillus spp.

Fermentation
Postbiotics are recently gaining consumer attention for their potential health benefits. This study aimed to examine the effects of supplementation of a non-fermented dairy beverage with postbiotics derived from Lactobacillus acidophilus and ...
Norma Angélica Bolivar-Jacobo, Raúl Alberto Reyes-Villagrana, Martha María Arévalos-Sánchez, Ana Luisa Rentería-Monterrubio, Eduardo Santellano-Estrada, Nora Aidee Salas-Salazar, América Chávez-Martínez   +6 more
doaj   +1 more source

Effect of Using Attenuated Lactic Starter Cultures on Lipolysis and Proteolysis in Low Fat Kaşar Cheese

Journal of Agricultural Sciences, 2009
In this study, freeze shocked cultures of Lactobacillus casei and Lactobacillus helveticus were used in the production of low fat Kaşar cheese to accelerate the ripening and improve the flavour and texturel characteristics. Physical, chemical and sensory
Ayşe Gürsoy
doaj   +1 more source

Probiotic Properties and Immunomodulatory Activity of Lactobacillus Strains Isolated from Dairy Products

Microorganisms, 2021
Lactobacilli species are an effective biotherapeutic alternative against bacterial infections and intestinal inflammatory disorders. However, it is important to evaluate their beneficial properties, before considering them as probiotics for medical use ...
Luz María Rocha-Ramírez, Ulises Hernández-Chiñas, Silvia Selene Moreno-Guerrero, Arturo Ramírez-Pacheco, Carlos A. Eslava   +4 more
doaj   +1 more source

Comprehensive Review on the Occurrence of Aflatoxin M1 in Milk, Prevalent Health Issues Associated With It, and Innovative Strategies for Mitigation of Aflatoxin M1 in Processed Milk

Food Safety and Health, Volume 4, Issue 1, Page 67-81, January 2026.
Aflatoxins, carcinogenic compounds in milk; reduction strategies such as thermal deactivation, UV light exposure, ionizing radiation, and solvent extraction. ABSTRACT Aflatoxins (AFs) are known to be cancer causing substances recognized within milk along with the milk goods.
Akshay Ramani, Tanmay Hazra, Anamika Das, Subhadip Manik, Ayon Tarafdar, Swarnima Dey, Umesh Singh   +6 more
wiley   +1 more source