This study characterizes the probiotic properties of Lactobacillus delbrueckii subsp. lactis
UO 004 and examines its suitability for making cheese. This strain was isolated from infant …

Probiotics are increasingly used as functional food ingredients. The objectives of this study
were to isolate and characterise probiotic bacteria from dairy and fermented foods and to …

The aim of the study was to develop a symbiotic cottage cheese containing Lactobacillus
delbrueckii UFV H2b20 and inulin, and to evaluate the survival of this bacterium when the …

The aim was to select potentially probiotic lactobacilli from 88 strains isolated from
unpasteurized milk and cheese products, and to incorporate these bacteria in a viable state …

Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC
321, or NFBC 348 or L. paracasei NFBC 338 or NFBC 364 as the dairy starter adjunct …

Purpose The present study was conducted to isolate and screen the potential probiotic
strains for incorporation in Mozzarella cheese. Methods Probiotic cultures were isolated from …

Lactococcus lactis is a lactic acid bacterium (LAB), generally recognized as safe, and has
been widely used in the food industry, especially in fermented dairy products. Numerous …

Cheeses have been proposed as a good alternative to other fermented milk products for the
delivery of probiotic bacteria to the consumer. The objective of this study was to assess the …

To assess Prato cheese as suitable carrier for probiotic bacteria, four cheeses were
produced. Control cheese contained only starter culture, whereas the others contained …

A freeze-dried lactic culture was prepared with the potentially probiotic strain Lb. mucosae
CNPC007, isolated from goat's milk, and used in the manufacture of Coalho goat cheese …