Buscar
Mostrando ítems 1-10 de 299
Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurtEstabilidade de Lactobacillus acidophilus e Bifidobacterium lactis nas formas livre e imobilizada em leite acidificado e de B. lactis imobilizado em iogurte
(Sociedade Brasileira de Microbiologia, 2004)
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
(WILEY-BLACKWELL, 2008)
The effect of probiotic cultures on sensory performance of coconut flan during storage at 5 degrees C and the viability of these micro organisms for up to 28 days were investigated. Sensory analyses of the product were ...
Production of bacteriocin-like inhibitory substances (BLIS) by Bifidobacterium lactis using whey as a substrate
(Wiley Blackwell Publishing, Inc, 2016-05)
The objective of this work was to evaluate the production of bacteriocin-like inhibitory substances (BLIS) by Bifidobacterium animalis subsp. lactis in whey supplemented with yeast extract, inulin, Tween-80 or l-cysteine. ...
Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Streptococcus thermophilus: the inulin effect
(ELSEVIER SCIENCE BVAMSTERDAM, 2012)
The organic acids profile, sugar metabolism and biomass growth of Streptococcus thermophilus (St) and Bifidobacterium lactis (BI) have been studied in pure cultures or binary co-culture (St-BI) in skim milk either containing ...
Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B-lactis in yoghurt
(Soc Brasileira MicrobiologiaSao PauloBrasil, 2004)
Estudo da viabilidade de microrganismo probiótico (Bifidobacterium ssp lactis) aplicado em produto cárneo cozido
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2009-03-20)
This project was developed to prepare a cooked meat product, Ham Pate, with probiotic properties from the inoculation of the Bifidobacterium lactis probiotic organism in a concentration capable of ensuring its viability ...
Effects of Bifidobacterium animalis and two strains of Lactococcus lactis in the costeño cheeseEfectos del Bifidobacterium animalis y dos cepas de Lactococcus lactis en el queso costeñoEfeitos do Bifidobacterium animalis e duas cepas de Lactococcus lactis no queijo costeño
(Corporación colombiana de investigación agropecuaria - AGROSAVIA, 2016)
En esta investigación se evaluaron los efectos de la adición de cepas de Bifidobacterium animalis, Lactococcus lactis spp. lactis y Lactococcus lactis spp. cremoris, y la variación de la concentración de cloruro de sodio ...
Influence of Technological Treatments on the Functionality of Bifidobacterium lactis INL1, a Breast Milk-Derived Probiotic
(Wiley Blackwell Publishing, Inc, 2017-10)
Abstract: The aim of this study is to evaluate the influence of the technological processing on the functionality of the human breast milk probiotic strain Bifidobacterium lactis INL1. In vitro antagonistic activity of B. ...
Does the scientific evidence support the advertising claims made for products containing Lactobacillus casei and Bifidobacterium lactis? A systematic review
(OXFORD UNIVERSITY PRESS, 2016-09-01)
Background To analyse the scientific evidence that exists for the advertising claims made for two products containing Lactobacillus casei and Bifidobacterium lactis and to conduct a comparison between the published literature ...