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Properties of Streptococcus thermophilus fermented milk containing variable concentrations of Bifidobacterium longum and Lactobacillus acidophilusPropriedades de leites fermentados por Streptococcus thermophilus contendo concentrações variáveis de Bifidobacterium longum e Lactobacillus acidophilus
(Sociedade Brasileira de Microbiologia, 2006)
Production and Characterization of a Milk-clotting Protease Produced in Submerged Fermentation by the Thermophilic Fungus Thermomucor indicae-seudaticae N31
(Humana Press Inc, 2014-02-01)
Proteases are some of the most important industrial enzymes, and one of their main applications is for the production of cheese in the dairy industry. Due to a shortage of animal rennet, microbial coagulant proteases are ...
Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel
(2010-01-01)
The aim of this in vitro study was to evaluate the erosive capacity of fermented milk beverages, as well as some of their properties that affect the demineralization of dental enamel (pH, buffering capacity, fluoride, ...
Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel
(2010-01-01)
The aim of this in vitro study was to evaluate the erosive capacity of fermented milk beverages, as well as some of their properties that affect the demineralization of dental enamel (pH, buffering capacity, fluoride, ...
Effect of milk fermented with lactic acid bacteria on diarrheal incidence, growth performance and microbiological and blood profiles of newborn dairy calves
(Springer, 2018-08)
The effect of the administration of milk fermented with lactic acid bacteria to calves was evaluated. The strains included were: Lactobacillus murinus CRL1695, Lact. mucosae CRL1696, Lact. johnsonii CRL1693, and Lact. ...
Interactive effect of physicochemical and microbial variables on bioactive amines content during storage of probiotic fermented milk
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSUFMG, 2021-03)
Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period
(Sociedade Brasileira de Microbiologia, 2014)
Fermented soy product supplemented with isoflavones affected fat depots in juvenile rats
(2005-10-01)
Objectives: This study investigated the effects of soy product fermented by Enterococcus faecium and Lactobacillus jugurti supplemented with isoflavones on adipose tissue, blood lipid, and glucose levels on juvenile rats. ...
Fermented soy product supplemented with isoflavones affected fat depots in juvenile rats
(2005-10-01)
Objectives: This study investigated the effects of soy product fermented by Enterococcus faecium and Lactobacillus jugurti supplemented with isoflavones on adipose tissue, blood lipid, and glucose levels on juvenile rats. ...