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Comparison of the effect of daily consumption of probiotic compared with low-fat conventional yogurt on weight loss in healthy obese women following an energy-restricted diet: a randomized controlled trial
insulin resistance lipid probiotic weight loss yogurt INTRODUCTION
2018/11/27
Background: Despite evidence for the beneficial effects of probiotics and low-fat dairy products, to our knowledge, no study has compared the beneficial effect on weight loss of consuming a probiotic ...
Current trend and future prospective of functional probiotic milk chocolates and related products–a review
antioxidants dietary fibers functional foods L. helveticus MTCC 5463 microencapsulation
2015/7/28
The world market of functional dairy products including ice-cream, cheese, sour cream, yoghurt, dahi, butter milk, powdered milk, and frozen desserts has been rapidly growing. The incorporation of pro...
Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods
lactose intolerance milk allergy predictive microbiology Lactobacillus rhamnosus GG fermentation
2014/8/11
The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, o...
Direct identification of bifidobacteria from probiotic supplements
Bifidobacterium species-specific identification
2014/7/10
The DNA of 14 probiotic supplements was isolated directly from various products without previous cultivation. The bifidobacteria composition declared by the manufacturer was determined by species-spec...
Growth and Biogenic Amine (Histamine and Tyramine) Potential of Probiotic Lactobacillus casei in Skim Milk
Growth and Biogenic Amine Probiotic Lactobacillus
2016/6/2
The growth and biogenic amines (histamine and tyramine) potential of decarboxylase positive probiotic Lactobacillus casei (TISTR 389) was studied in skim milk. Fermentation was followed for 48 h at 37...
Contribution to the immunomodulatory characteristics of probiotic bacteria
Lactobacillus acidophilus Lactobacillus helveticus Enterococcus faecium Streptococcus thermophilus Propionibacterium freudenreichii subsp. shermanii immunomodulation
2014/2/26
We monitored the impact of selected probiotic strains on the human immune system. 13 strains of lactic acid bacteria (Lactobacillus acidophilus, Lactobacillus helveticus, Enterococcus faecium, Strepto...
Optimising fermentation of soymilk with probiotic bacteria
soymilk fermentation Lactobacillus acidophilus Bifidobacterium spp. Streptococcus thermophilus yoghurt culture Lactobacillus animalis subsp. lactis BB12
2014/2/26
Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and...
Evaluation of Streptomyces as a Probiotic Feed for the Growth of Ornamental Fish Xiphophorus helleri
probiotics Actinobacteria Streptomyces ornamental fish Xiphophorus helleri
2011/2/24
The potential of Streptomyces as a probiotic feed for the growth of ornamental fish Xiphophorus helleri has been investigated. The Streptomyces strains used as probiotics were isolated from the marine...
Physicochemical, Textural and Sensory Characteristics of Probiotic Soy Yogurt Prepared from Germinated Soybean
germinated soybean soy yogurt probiotic storage protein free amino acids
2011/2/24
Soymilk prepared from germinated soybean [Glycine max (L.) Merrill] with different
hypocotyl lengths was fermented at 42 °C for approx. 4 h to produce soy yogurt (sogurt)
with the combined probiotic...
Exopolysaccharide Production and Prevention of Syneresis in Starch Using Encapsulated Probiotic Lactobacillus plantarum
encapsulation exopolysaccharide lactic acid bacteria probiotics
2011/2/24
Encapsulation of probiotic bacteria with a matrix can increase their survival rate by
protecting them from adverse conditions and at the same time without affecting the production
of metabolites. An...
Temperature Adaptation Study on Probiotic Bacillus subtilis SK09 Based on its Extracellular Proteins
Amylase $- galactosidase therm al adaptation
2010/9/30
The assessment of the thermal adaptation characteristics of a probiotic organism is crucial since the probiotic bacteria are sensitive to thermal stress created by the gut environment. Probiotic Bacil...
Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria
antimicrobial activity bacteriocins lactic acid bacteria probiotics starter cultures
2010/12/21
The antimicrobial activity of industrially important lactic acid bacteria as starter cultures
and probiotic bacteria is the main subject of this review. This activity has been attributed
to the prod...
A New Probiotic Cheddar Cheese with High ACE-Inhibitory Activity and γ-Aminobutyric Acid Content Produced with Koumiss-Derived Lactobacillus casei Zhang
ACE-inhibitory activity Lactobacillus casei Zhang g-aminobutyric acid koumiss
2010/8/11
Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously been isolated from koumiss collected from Xilin Guole in Inner Mongolia ...
The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats
inulin maltodextrins rats microflora prebiotics probiotics synbiotics
2014/2/27
The effects of inulin HPX and maltodextrins, and also the potentially probiotic Lactobacillus plantarum 14 strain, used separately and in combination in white cheese production, on the gastrointestina...
Evaluation of Potential Probiotic Properties of Enterococcus mundtii, Its Survival in Boza and in situ Bacteriocin Production
Enterococcus mundtii boza probiotic bacteriocin ST4V
2009/8/10
Boza is a low-pH and low-alcohol cereal-based beverage produced in the Balkan Peninsula. Barley was cooked and prepared according to a traditional recipe and inoculated with Enterococcus mundtii ST4V ...