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Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk
(ACADEMIC JOURNALSVICTORIA ISLAND, 2012)
The aim of this study was to assess selective plating methodologies for the enumeration and identification of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Lactobacillus ...
Fluoride concentration of some brands of fermented milks available in the market
(2011-04-01)
Objectives: To evaluate the fluoride ion concentration in some fermented milks present in the market. Methods: Three brands of 6 fermented milks (Parmalat®-uva, Chamyto®, Paulista®, Batavito®, Yakult®, Vigor Club®) were ...
Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks
(Elsevier Science, 2015-09)
In this study the ability to produce exopolysaccharides during growth in milk of 28 Lactobacillus, previously isolated from kefir grain, was investigated and the rheological properties of the obtained fermented milks were ...
Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA
(American Chemical Society, 2008-03)
Iron, zinc, and calcium dialyzability and ascorbic acid (AA) concentrations were evaluated in milk and yogurt fortified with FeNaEDTA (FE) or ferrous sulfate (FS) as a control, with or without AA addition. The values ...
Mucosal immunomodulation by the non-bacterial fraction of milk fermented by Lactobacillus helveticus R389
(Elsevier Science, 2007-04-10)
The health promoting effects ascribed to probiotic bacteria and fermented dairy products arise not only from bacteria themselves but also from metabolites derived from milk fermentation. Exopolysaccharides produced during ...
Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey
(EDP Sciences, 2003-01)
Quantitative isolation of lactic acid bacteria exopolysaccharides (EPS) from dairy products is an important step to determine small amounts of EPS (between 25 and 890 mg·L-1) in a medium that contains 30 to 50 g·L-1 of ...
Mixed-acid fermentation and polysaccharide production by Lactobacillus helveticus in milk cultures
(Springer, 2001-08)
Lactobacillus helveticus grown in milk with pH control at 6.2 had a slower growth rate (μ = 0.27 h-1) and produced less exopolysaccharide (49 mg 1-1) but increased lactic acid production (425 mM) compared to cultures without ...