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Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures
International Dairy Journal, 1997 Viability of yoghurt and probiotic bacteria was assessed during manufacture and 35 d storage in yoghurt made from four commercial starter cultures. The titratable acidity, pH and dissolved oxygen content showed similar patterns of increase or decrease during manufacture and storage of yoghurt, whereas concentration of hydrogen peroxide increased in the
Nagendra P Shāh
exaly +5 more sources
Production and quality assessment of probiotic yoghurt
Nigerian Food Journal, 2010 Probiotic yoghurts were produced using lactic acid bacteria (probiotic) isolates code named CHC (probiotic) and HM7 (L. fermentum). Products were stored at different temperatures and evaluated for quality. Control yoghurt and probiotic yoghurts were assessed for changes in pH, taste and yoghurt flavour during storage at 28 30 C, 4 - 8 C and -7 C.
Onyibe, J +4 more
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International Journal of Food Science and Technology, 2009
SummaryThe effect of yoghurt bacteria and probiotic culture on the textural characteristics of mango soy fortified probiotic yoghurt (MSFPY) is studied. The TA‐XT2 Texture Analyser was used to measure the textural characteristics of MSFPY prepared from blends containing varying proportions of yoghurt bacteria [Streptococcus thermophilus (ST ...
Hari Niwas Mishra, Pradyuman Kumar
exaly +2 more sources
SummaryThe effect of yoghurt bacteria and probiotic culture on the textural characteristics of mango soy fortified probiotic yoghurt (MSFPY) is studied. The TA‐XT2 Texture Analyser was used to measure the textural characteristics of MSFPY prepared from blends containing varying proportions of yoghurt bacteria [Streptococcus thermophilus (ST ...
Hari Niwas Mishra, Pradyuman Kumar
exaly +2 more sources
International Dairy Journal, 1997
Abstract Viability of yoghurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) was assessed during manufacture and 35d storage in yoghurts made with four commercial starter cultures supplemented with 0, 50, 250 and 500mg L−1 cysteine.
Nagendra P Shāh
exaly +4 more sources
Abstract Viability of yoghurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) was assessed during manufacture and 35d storage in yoghurts made with four commercial starter cultures supplemented with 0, 50, 250 and 500mg L−1 cysteine.
Nagendra P Shāh
exaly +4 more sources
Food Science and Technology International, 2021
From 61 lactic acid bacteria (LAB) isolates, three had good cholesterol-lowering properties, with Limosilactobacillus fermentum KUB-D18 having the highest cholesterol assimilation (68.75%) (51 µg/10 9 CFU). In addition, Lactiplantibacillus pentosus HM04-25 and L.
Saranya Wongrattanapipat +7 more
openaire +2 more sources
From 61 lactic acid bacteria (LAB) isolates, three had good cholesterol-lowering properties, with Limosilactobacillus fermentum KUB-D18 having the highest cholesterol assimilation (68.75%) (51 µg/10 9 CFU). In addition, Lactiplantibacillus pentosus HM04-25 and L.
Saranya Wongrattanapipat +7 more
openaire +2 more sources
Application of Probiotics in Folate Bio-Fortification of Yoghurt
Probiotics and Antimicrobial Proteins, 2019Folate deficiency is a public health concern affecting all age groups worldwide. The available evidence reveals that adding probiotic bacteria to the yoghurt starter cultures during yoghurt production process under fermentation conditions increases the folate content of yoghurt. The present study was conducted to measure two folate derivatives, i.e., 5-
Mohammad, Khalili +4 more
openaire +2 more sources
ACE-inhibitory activity of probiotic yoghurt
International Dairy Journal, 2007In this study, the in vitro angiotensin-converting enzyme (ACE)-inhibitory (ACE-I) activity of peptide fractions from different yoghurt batches was assessed. Inhibition of ACE activity resulted in an overall antihypertensive effect. Yoghurts were prepared either using a sole yoghurt culture including Lactobacillus delbrueckii ssp. bulgaricus Lb1466 and
Donkor, Osaana +4 more
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Evaluation of encapsulation techniques of probiotics for yoghurt
International Dairy Journal, 2003The health benefits provided by probiotic bacteria have led to their increasing use in fermented and other dairy products. However, their viability in these products is low. Encapsulation has been investigated to protect the bacteria in the product's environment and improve their survival. There are two common encapsulation techniques, namely extrusion
Krasaekoopt, W., Bhandari, B., Deeth, H.
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