Nowadays, PROBIOTIC products are defined as the processed products which contains
viable PROBIOTIC bacteria in a sufficient concentration when they administered in adequate …

The study was devoted to developing a novel synbiotic beverage based on with millet, rye
and alfalfa sprouts with a mixed culture of Lactobacillus casei and Lactobacillus plantarum …

A commercial plant extract (prepared from olive, garlic, onion and citrus extracts with sodium
acetate (SA) as a carrier) was evaluated to extend the viability of yogurt starter and probiotic …

A variety of foods fermented with lactic acid bacteria (LAB) serve as dietary staples in many
countries. The incorporation of health-promoting probiotics into fermented milk products can …

Aims: This work was undertaken to study the feasibility and the characteristics of a fermented
product made of goat milk, using a mixed starter culture of Bifidobacterium animalis and …

Fermentation of cowpea milk was carried out using three mixed starter cultures containing (i)
Lactobacillus acidophilus, Bifidobacterium spp, and Streptococcus thermophilus (ABT)(ii) …

Probiotic foods, including dairy products, have been classically defined as 'foods containing
live micro-organisms believed to actively enhance health by improving the balance of …

Preparation of yoghurt-like product from non-dairy raw material, such as soy with probiotic
and prebiotic is a novel development in the field of fermented functional foods. This research …

Yogurt is a popular dairy product and its consumption has been progressively growing over
the past few decades by raising consumers' health-consciousness. As yogurt is growing in …

Both Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 are considered
probiotic agents with therapeutic properties. To prepare mother cultures for these organism …