Chemically undefined substances, like yeast extract or peptones, are commonly used as
milk supplements in industrial fermentations to allow the growth of bacterial strains unable to …

Introduction. The feasibility of using fermented concentrates of reсonstitutd demineralized
sweet whey as a source of whey proteins and monosaccharides in ice cream was proved …

Different aspects, including safety, functional and technological characteristics, have to be
taken into consideration in the selection of each probiotic microorganism. The aim of the …

The usage of lactic acid bacteria (LAB) in food as starters in fermentation technologies has a
long tradition. Although the theorized idea of host‐friendly bacteria found in yoghurt has …

Abstract Ten strains of Lactobacillus (Lb). casei, Lb. rhamnosus, Lb. plantarum, Lb.
paracasei and Lb. curvatus species were chosen to determine the production of organic …

This work proposes a novel approach for the reuse and the recovery of dairy wastes
valuable components. Thermal coagulation was performed for dairy effluents and the main …

Taking in consideration the long time for whey fermentation using probiotic bacteria, the aim
of this research was to determine if prior enzymatic hydrolysis of lactose influences microbial …

The aim of the study was to isolate, identify and preliminary characterize strains of
Lactobacillus spp. from the gastrointestinal tract of piglets. Three isolated strains were …

Viability and metabolic activities are important characteristics of probiotics microorganisms.
They give rise to therapeutic benefits as well as increase in physiological activity of cultured …

Many studies have shown the beneficial effects on ruminant performance of feeding them
with silages inoculated with lactic acid bacteria (LAB). These benefits might derive from …