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Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: The effect of inulin
(ELSEVIER SCIENCE BV, 2009)
Inulin was used as a prebiotic to improve the quality and consistency of skim milk fermented by co-cultures and pure Cultures of Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus and Bifidobacterium ...
Identificação e caracterização da microbiota lática isolada de queijo mussarela de búfala
(Universidade Estadual Paulista (Unesp), 2010-11-29)
No Brasil, o queijo Mussarela elaborado com leite de búfala, tem uma boa aceitação pelos consumidores e mercado em expansão. Entretanto, poucas são as pesquisas em âmbito nacional sobre a microbiota e influência das bactérias ...
Identificação e caracterização da microbiota lática isolada de queijo mussarela de búfala
(Universidade Estadual Paulista (Unesp), 2010-11-29)
No Brasil, o queijo Mussarela elaborado com leite de búfala, tem uma boa aceitação pelos consumidores e mercado em expansão. Entretanto, poucas são as pesquisas em âmbito nacional sobre a microbiota e influência das bactérias ...
Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures
(Elsevier, 2018-06)
The addition of polyphenolic compounds to probiotic dairy products has been proposed as a promising strategy to enhance the beneficial health effects of milk-derived functional foods. In this study, probiotic fermented ...
Influence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation
(Cambridge University Press, 2019-08)
A commercial drinkable yogurt with and without 4% of added trehalose (as cell protectant) was spray-dried obtaining a powder with low water activity (aw). Total bacterial count in the powder was between 8.48–8.90 log cfu/g. ...
Identificação e caracterização da microbiota lática isolada de queijo mussarela de búfala
(Universidade Estadual Paulista (UNESP), 2014)
Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk
(ELSEVIER SCIENCE BV, 2009)
The simultaneous effects of different binary co-cultures of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus and Bifidobacterium lactis with Streptococcus thermophilus and of different prebiotics ...
Application of response surface methodology to evaluate the effect of the concentration of sugar and commercials starters on the fermentation kinetics of yogurtAplicación de la metodología de superficie de respuesta para evaluar el efecto de la concentración de azúcar y de cultivos iniciadores comerciales sobre la cinética de fermentación del yogurt
(Revista mexicana de ingeniería química, 2014-02-01)
In this work, the concentration of two commercials starters (YO-MIXTM (L) 204 and YOFLEX® (Y)) and sugar percentage (5, 7.5 and 10%) were evaluated by optimization response surface methodology (ORSM), in order to identify ...
Viability of Lactobacillus acidophilus La-5 in the presence of Williopsis saturnus var. suaveolens
(2013)
Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interaction ...
Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity
(Elsevier B.V., 2014-10-01)
In this work, we investigated the effect of supplementing fermented milk with quinoa flour as an option to increase probiotic activity during fermented milk production and storage. Fermented milk products were produced ...