[PDF][PDF] Studying microbial, physiochemical and sensory properties of directly concentrated probiotic yoghurt
S Yeganehzad, M Mazaheri-Tehrani… - African Journal of …, 2007 - academicjournals.org
Probiotic bacteria, defined as" living micro-organisms", which upon ingestion in certain
numbers, exert health benefits beyond inherent basic nutrition"(Guarner and Shaafsma …
numbers, exert health benefits beyond inherent basic nutrition"(Guarner and Shaafsma …
[HTML][HTML] Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3
F Lang, J Wen, Z Wu, D Pan, L Wang - Food Science and Human Wellness, 2022 - Elsevier
Lactic acid bacteria (LAB) fermentation is the simplest and safest way of food preservation,
and the use of probiotics in yoghurt could provide dairy products with unique flavors …
and the use of probiotics in yoghurt could provide dairy products with unique flavors …
Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt
The aim of this study was to evaluate the characteristics of probiotic stirred yoghurt and the
survival of free and microencapsulated cells of Lactobacillus acidophilus LA-5 during …
survival of free and microencapsulated cells of Lactobacillus acidophilus LA-5 during …
Potentiality of probiotic yoghurt as a functional food–a review
S Sarkar - Nutrition & Food Science, 2019 - emerald.com
Purpose Yoghurt is most popular and more acceptable throughout the world because of its
general positive image among consumers because of its diverse nutritional and therapeutic …
general positive image among consumers because of its diverse nutritional and therapeutic …
Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt
K Kailasapathy - LWT-Food Science and Technology, 2006 - Elsevier
The survival and effect of free and calcium-induced alginate–starch encapsulated probiotic
bacteria (Lactobacillus acidophilus and Bifidobacterium lactis) on pH, exopolysaccharide …
bacteria (Lactobacillus acidophilus and Bifidobacterium lactis) on pH, exopolysaccharide …
[PDF][PDF] Quantification of lactic acid bacteria and bifidobacteria in goat milk based yoghurts with added water-soluble soy extract
DCG da Silva, DF Brugnera… - African Journal of Food …, 2013 - academicjournals.org
Yoghurt is a very popular fermented milk product produced by lactic acid fermentation of milk
by addition of a starter culture containing Streptococcus thermophilus and Lactobacilus …
by addition of a starter culture containing Streptococcus thermophilus and Lactobacilus …
Antimicrobial activity of goat milk yoghurt with addition of a probiotic Lactobacillus acidophilus IIA-2B4 and roselle (Hibiscus sabdariffa L) extract.
Despite its advantages, goat milk has limitations in term of short shelf life and goaty odour.
To overcome these limitations, in this research, goat milk was processed into yoghurt. To …
To overcome these limitations, in this research, goat milk was processed into yoghurt. To …
Probiotic properties of lactic-acid bacteria: plenty of scope for fundamental R & D
GW Tannock - Trends in biotechnology, 1997 - cell.com
Probiotic products are marketed widely throughout the world. This is especially true of
yogurts that contain strains of lactic-acid bacteria of intestinal origin. Consumption of these …
yogurts that contain strains of lactic-acid bacteria of intestinal origin. Consumption of these …
Survival of probiotic bacteria in South African commercial bio-yogurt
A Lourens-Hattingh, BC Viljoen - South African Journal of Science, 2002 - journals.co.za
To gain any therapeutic benefit from eating bio-yogurt, it needs to meet the criterion of a
minimum of 106 viable probiotic cells per ml during storage until the expiry date, which is …
minimum of 106 viable probiotic cells per ml during storage until the expiry date, which is …
Should yoghurt cultures be considered probiotic?
F Guarner, G Perdigon, G Corthier… - British Journal of …, 2005 - cambridge.org
Probiotics are live micro-organisms that when administered in adequate amounts confer a
health benefit on the host. Consumption of yoghurt has been shown to induce measurable …
health benefit on the host. Consumption of yoghurt has been shown to induce measurable …