Results 1 to 10 of about 73,520 (265)
Effect of Oxygenated Water and Probiotic Administration on Fecal Microbiota of Rats
Microbiology Indonesia, 2010 Oxygenated water is water with increased concentration of physically dissolved oxygen, and can perform all the same functions as the oxygen absorbed through the lungs.
INGRID SURYANTI SURONO +3 more
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Development of Fermented Mare’s Milk Using Mixed Probiotic Cultures
Media Peternakan, 2016 Mare’s milk has good nutrient composition for human being in the form of natural milk or milk products. It can be used to replace cow’s milk, especially in the regions outside of Java Island which are rarely found dairy cow.
T. W. Murti +5 more
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Viabilidad de una bacteria láctica encapsulada e incorporada en una matriz de cobertura de chocolate
Revista Colombiana de Biotecnología, 2015 Se evaluó la viabilidad durante el almacenamiento de Weissella confusa incorporada en una matriz de cobertura de chocolate. La bacteria probiótica se encapsuló empleando tres materiales de pared, gel de Aloe vera, gel Aloe vera + Almidón al 10 % y gel de
Estefania García Gonzalez +1 more
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Influence of probiotic cultures addition on the properties of semi-hard ewe’s cheese
Mljekarstvo, 2011 Addition of probiotic bacteria into fermented milk beverages has been the subject of many studies, however, addition of these bacteria into cheeses, especially the ones made from ewe’s milk, has not been thoroughly investigated.
Blaženka Kos +5 more
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Inhibitory Effect of E. coli Nissle 1917 on Clinical and Standard Strains of Pseudomonas aeruginosa
Journal of Mazandaran University of Medical Sciences, 2021 Background and purpose: Pseudomonas aeruginosa is an indispensable pathogenic agent that can lead to serious infections. Antibiotic resistance is really common among bacteria, so, new therapeutic agents could be of great help in overcoming this problem ...
Sheyda Damoogh +3 more
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The evaluation of probiotic Kashk properties in hot filling condition containing microencapsulated Lactobacillus rhamnosus [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2019 Kashk is one of the most popular fermented products in Iran which is produced and packaged in the hot filling mode. Due to the sensitivity of probiotic bacteria to heat, so far, there is no attempt to produce probiotic Kashk.
S. sekhavatizadeh +4 more
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Turkish Journal of Agriculture: Food Science and TechnologyDahi is a fermented milk product containing probiotic lactic acid bacteria. This study aimed to isolate, identify, and characterize lactic acid-producing bacteria from native Dahi and evaluate their viability in orange juice using natural prebiotics ...
Fahmida Akter +6 more
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Evaluating Antimutagenic Activity of Probiotic Bacteria Isolated from Probiotic Products
Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Qum, 2012 Background and Objectives: Probiotic bacteria are microbial nutrition supplements which have useful effects on human health by maintaining of bowel microbial balance. There are many studies that have been suggested the use of probiotic products as cancer
R Kazemi Darsanki +3 more
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Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi Produced in Iran
Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Qum, 2015 Background and Objectives: Probiotics refers to a group of microorganisms, which when exist in an appropriate amount in the gastrointestinal tract can have beneficial effects on host. Due to their duced consumption of traditional fermented food, where by
Farideh Tabatabaei Yazdi +3 more
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Jurnal Ilmu Pertanian Indonesia, 2008 Bacterial disease attack occurs at the hatchery stage, which is considered to be the most serious threat, and often results in mass mortality of shrimp larvae by vibrosis which is that caused by a luminous bacterium identified as Vibrio harveyi.
Widanarni, Sukenda, Mia Setiawati
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