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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 ...
The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk
(WILEY-BLACKWELL PUBLISHING, INC, 2009)
We investigated the effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. The kinetics of acidification of inulin-supplemented milk (0, 0.01, 0.02 and 0.04 g/g), as well as probiotic ...
Dried cell-free fraction of fermented milks: new functional additives for the food industry
(Elsevier Science London, 2008-12)
The claimed health benefits of fermented functional foods areexerted either directly through ingested live microorganisms(probiotics) or indirectly as a result of ingestion of microbialmetabolites produced during the ...
Survival of Brucella abortus in milk fermented with a yoghurt starter culture
(2005)
In countries such as Mexico, brucellosis is still an important public health problem due to the consumption of non-pasteurized milk and dairy products, contaminated with Brucella spp. The aim of this study was to look into ...
Effects of milk fermented by Lactobacillus helveticus R389 on a murine breast cancer model.
(BioMed Central, 2005-04-26)
INTRODUCTION:
Antitumour activity is one of the health-promoting effects attributed to the lactic acid bacteria and their products of fermentation. Previous studies in mice demonstrated that bioactive compounds released ...
Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk
(American Chemical Society, 2012-10-14)
Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, ...
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% ...
Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk
(ELSEVIER SCIENCE BV, 2011)
Lactulose can be considered as a prebiotic, which is able to stimulate healthy intestinal microflora. In the present work, the use of this ingredient in fermented milk improved quality of skim milk fermented by Lactobacillus ...
Evolution of carbohydrate fraction in carbonated fermented milks as affected by β-galactosidase activity of starter strains
(Cambridge University Press, 2002-06)
The influence of carbonation on the evolution of lactose, galactose and glucose in fermented milks with added probiotic bacteria (Lactobacillus casei, Lactobacillus acidophilus and/or Bifidobacterium bifidum) was evaluated ...