This research focused on the impact of four strains of probiotic Lactobacillus spp. ie L.
rhamnosus (Lr), L. acidophilus (La), L. plantarum (Lp), or L. casei (Lc) individually on post …

The present study investigated the effects of three strains of probiotic Lactobacillus spp. such
as Lactobacillus rhamnosus (Lr), Lactobacillus casei (Lc), or Lactobacillus plantarum (Lp) in …

The effect of sweet chestnut (Castanea sativa Mill) flour in stimulating the growth of probiotic
bacteria in fermented skim milk produced with different probiotic strains, namely …

Lactic acid bacteria (LAB) are generally used for soymilk fermentation to improve its
nutritional and health-related qualities. Twenty-five LAB strains isolated from soybeans and …

Soymilk is fermented with probiotic lactobacilli (Lactobacillus rhamnosus NCDC 19, 24 and
cheese isolates: L. rhamnosus C2, C6 and L. casei NCDC 17, 297)@ 1.0% for 24 h at 37 C …

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 …

This study was designed with an objective to develop a probiotic dietary adjunct using
soymilk (Harit soya variety). Soymilk is fermented with probiotic strain Lactobacillus casei …

The viability of 5 probiotic lactobacilli strains (Lactobacillus acidophilus LA-5, Lactobacillus
casei L01, Lactobacillus casei LAFTI L26, Lactobacillus paracasei Lcp37, and Lactobacillus …

This study aimed to investigate the antioxidant effect of soybean milk fermented by a new
type of Lactobacillus fermentum (LF-HFY02) by using D-galactose induced aging mice …

In this study, the effects of milk fat content (0%, 2% and 3.5%) and starter culture
(autochthonous or commercial) on physicochemical properties, degree of proteolysis …