Fermented foods have a great significance since they provide and preserve large quantities
of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human …

In this study, the effects of β‐glucan from two different cereal sources (barley and oat), as
prebiotics, on the viability of Bifidobacterium animalis subsp. lactis strain Bb‐12 in probiotic …

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 …

In this work, the effect of skim milk powder (0, 5%, 10%, 15% w/v) and sugar (0%, 10% w/v)
on the viability of probiotic micro‐organisms and on the quality of fermented milks was …

The simultaneous effects of different binary co-cultures of Lactobacillus acidophilus,
Lactobacillus bulgaricus, Lactobacillus rhamnosus and Bifidobacterium lactis with …

Lactobacillus acidophilus or Bifidobacterium animalis subsp. lactis Bb‐12 and green
banana pulp were used in order to obtain potentially probiotic and prebiotic yoghurts, which …

The incorporation of prebiotics in fermented milk products is one of the best ways to promote
health benefits while improving their sensory characteristics at the same time. The aim of this …

The fact that most probiotic products are milk based, naturally evokes the idea to develop
other than dairy formulas. Therefore, the buckwheat mashes were fermented with lactic acid …

The effect of passion fruit and buriti pulps on probiotic and starter lactic acid bacteria growth
and on fermented milk (FM) was evaluated. Buriti pulp showed higher amounts of lipids, total …

Fermented dairy products have been recognized as the best carriers for the administration of
probiotics. Because one of the potential probiotic strains, Lactobacillus plantarum, has poor …