Ibn Al-Haitham Journal for Pure and Applied Sciences, 2018 Probiotic bacteria using in commercially produced foods are at most members of the genera Lactobacillus and Bifidobacterium. This research was aimed to study the antimicrobial effect of lactobacillus bacteria as probiotic against some pathogenic ...
Israa Ibrahim Khalil +2 more
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Modulation of the peripheral blood transcriptome by the ingestion of probiotic yoghurt and acidified milk in healthy, young men. [PDF]
PLoS ONE, 2018 The metabolic health benefits of fermented milks have already been investigated using clinical biomarkers but the development of transcriptomic analytics in blood offers an alternative approach that may help to sensitively characterise such effects.
Kathryn J Burton +8 more
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Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.) extract [PDF]
Brazilian Journal of Food Technology, 2023 Yoghurt as a milk fermentation product has been popular for several years because of its probiotic properties. Probiotic yoghurt is processed by the heated milk then added with lactic acid bacteria and allowed to ferment. However, the series of processes
Dyah Nurul Afiyah +3 more
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Preparation of Low Fat Probiotic Yoghurt Supplemented with Pomegranate Pomace Powder as Source of Antioxidant Dietary Fibers [PDF]
Journal of Food and Dairy Sciences, 2021 The effect of fortification of low fat milk with pomegranate pomace powder on the chemical, rheological, antioxidant and sensory properties of low fat (1% fat) probiotic yoghurt was studied.
E. Atwaa +3 more
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Pakistan Armed Forces Medical Journal, 2023 Objective: To compare the efficacy of Probiotics with the yoghurt in the management of children with acute diarrhoea in terms of frequency and consistency of stools. Study Design: Quasi-experimental study.
Romisa Rehman +5 more
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Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk [PDF]
Journal of Food and Dairy Sciences, 2020 The effect of partial replacement of camel's milk with Oat milk on the physicochemical, rheological, microbiological, antioxidant and sensory properties of probiotic stirred camel milk yoghurt during storage was investigated.
Mahytab Ramadan +2 more
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Fermentation, 2023 Butyric acid (C4) and pyroglutamic acid (pGlu) exert significant beneficial effects on human health. In this study, the influence of probiotics (Lactobacillus acidophilus and Bifidobacteria) and/or prebiotics (1 and 3% inulin and fructo-oligosaccharides)
Alessandra Aiello +5 more
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Physico-chemical properties of probiotic yoghurt produced with transglutaminase [PDF]
Acta Periodica Technologica, 2007 The effect of different concentration of transglutaminase - TG (0.02%, 0.06% and 0.12%) on physico-chemical properties of probiotic yoghurt was investigated.
Milanović Spasenija D. +4 more
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Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics
International Journal of Food Science, 2022 In this study, a new functional yoghurt-like product was manufactured using soymilk (sample B), mix of soymilk and cow milk (sample C), and both were compared with yoghurt of cow milk (sample A) as a control.
Enas Almghawesh +2 more
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Effect of Ziziphora clinopodioides Essential Oil Stress on Viability of Lactobacillus acidophilus and Bifidobacterium bifidum Microencapsulated with Alginate-Chitosan and Physicochemical and Sensory Properties of Probiotic Yoghurt [PDF]
Iranian Journal of Veterinary Medicine, 2021 BACKGROUND: The probiotics must be alive in sufficient numbers and one of the main stress factors that probiotic strains should tolerate is food preservatives, like herbal essential oils (EOs).
Nafise Alighazi +3 more
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