Nowadays, probiotics have been utilized as starter cultures in the elaboration of fermented
dairy products such as cheese. The survival of probiotic microorganisms in this type of …

Ras cheese was manufactured with Lactococcus lactis subsp. lactis with or without addition
of Lactobacillus acidophilus La-5 and/or Bifidobacterium lactis Bb-12. The cheeses were …

The effect of the addition of probiotic spores (107 and 108 colony‐forming unit [cfu]/g) of B
acillus coagulans ATCC 7050 on the critical quality attributes of an Iranian processed …

This research aimed to investigate the VIABILITY of PROBIOTIC bacteria (Lactobacillus
acidophilus LA-5 and Bifidobacterium lactis BB-12) and YOGURT bacteria (Streptococcus …

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 …

Spirulina acts as a good dietary nutritional supplement. However, few research studies have
been conducted on its fermentation. Three groups of probiotic combinations, lactic acid …

The effects of Mentha longifolia L. essential oil during ripening and storage probiotic Feta
cheese were studied, in relation to viability and cellular ultrastructure of Lactobacillus casei …

The present study aimed to utilize propolis extract as natural preservative and attractive
healthy ingredients on the microbial content of kareish cheese during storage. Effect of two …

The aim of this study was to investigate the effects of Ferulago angulata and Spirulina
platensis extract at 0.1 to 1%(v/v) on the color parameters, survivability of starter cultures and …

Introduction: Yogurt is a fermented dairy product consumed world wide. In the recent years,
a novel product has been produced using probiotic bacteria known as PROBIOTIC YOGURT …