Introduction: The consumption of local and traditional dairy products have increased in
recent years and some local cheeses as functional foods with desirable organoleptic …

Clostridum butyricum is a kind of probiotics which has the properties of maintaining the
intestinal microecological balance, improving immunity, anticancer, and producing nutrients …

Em Portugal a produção de queijos tradicionais é parte importante do património cultural. A
riqueza e peculiaridade destes produtos advém da microbiota autóctone presente …

Em Portugal a produção de queijos tradicionais é parte importante do património cultural. A
riqueza e peculiaridade destes produtos advém da microbiota autóctone presente …

This work focuses on the persistence of the putative probiotic bacteria Lactobacillus
pentosus TOMC‐LAB 2 on green Spanish‐style Manzanilla olives according to different …

Iogurtes grego apresentam concentrações elevadas de proteínas e gorduras o que resulta
em um aumento constante de seu consumo no mercado brasileiro. Um produto com …

Práce byla zaměřena na průkaz probiotických bakterií ve čtyřech komerčně dostupných
sýrech (čedar, eidam, ementál a gouda). DNA byla izolována fenolovou extrakcí a …

To explore the function of probiotic bacteria in puer tea pile fermentation which was
implemented by a symbiosis of many fermenting microbes and enzymes, the species …

Probiotics are living microorganisms having more beneficial effects on human health when
ingested in adequate amounts. Consequently, probiotics are being applied in the food …

Cheddar cheese is manufactured by fermenting milk with lactic acid bacteria added as
Lactococcus lactis. The two major subspecies used are lactis and cremoris. Starter culture …