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Avaliação da proteólise e atividade antioxidante em queijo maturado por Enterococcus faecium
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2022-06-14)
Lactic acid bacteria are found in artisanal aged cheeses and contribute to desirable changes in flavor and texture. Among the species of this group, Enterococcus faecium stands out, naturally present in milk. Together with ...
Screening and characterization of potential probiotic and starter bacteria for plant fermentations
(2016-09)
Probiotics are mostly consumed as fermented or fortified food products in Europe. There are two important factors in the selection of probiotic candidates regarding the potential health benefit; their viability and number ...
Use of whey and buttermilk based media to obtain biomass of thermophilic LAB
(Wiley Blackwell Publishing, Inc, 2009-08)
The growth of commercial strains of thermophilic lactic acid bacteria (LAB) was determined in reconstituted dried whey and buttermilk. Kinetic (μ, /h and g, h) and growth (N, cfu/mL; X, cell yield and IV , percentual ...
Evaluation of physicochemical, microbiological and sensorial characteristics of fermented milk beverages with buttermilk addition
(Wiley-Blackwell, 2012-05-01)
This study evaluated three fermented milk beverages to which had been added sugar strawberry puree post-fermentation. The base was composed of 70% of milk, with whey and buttermilk in the concentrations of 30% and 0%, 15% ...
Evaluation of physicochemical, microbiological and sensorial characteristics of fermented milk beverages with buttermilk addition
(Wiley-Blackwell, 2012-05-01)
This study evaluated three fermented milk beverages to which had been added sugar strawberry puree post-fermentation. The base was composed of 70% of milk, with whey and buttermilk in the concentrations of 30% and 0%, 15% ...
Mucosal targeting of therapeutic molecules using genetically modified lactic acid bacteria: an update
(Oxford University Press, 2013-07)
Lactic acid bacteria (LAB) represent a heterogeneous group of microorganisms naturally present in many foods and those have proved to be effective mucosal delivery vectors. Moreover, some specific strains of LAB exert ...
Cultivos adjuntos de quesería a partir de cepas de origen NSLAB
(Universidad Nacional del Litoral, 2019)
Las bacterias lácticas no provenientes del fermento (NSLAB, non-starter lactic acid bacteria) son una parte esencial de la microbiota del queso. Este grupo microbiano deriva principalmente de la leche cruda, pero también ...
Microbiological quality of yoghurt commercialized in Vicosa, Minas Gerais, Brazil
(ACADEMIC JOURNALS, 2010)
Yoghurt consumption has been increasing since 1980 decade due to the search for healthy foods by consumers, including Brazil. In order to evaluate the quality of the yoghurt commercialized in Vicosa, Minas Gerais, Brazil, ...