Recently, there is an increasing demand for functional yoghurts by consumer, especially
those produced through the incorporation of food of plant origin or its bioactive components …

The purpose of this study was to test the suitability of Transgalactosylated oligosaccharides-
mupirocin lithium salt (TOS-MUP) and MRS-clindamycin-ciprofloxacin (MRS-CC) agars …

The objective of this study was to investigate the effects of sun‐dried white mulberry fruit
powder (WMFP) at addition levels of 2%, 4%, and 6% for enhancing nutritional value and …

The objective of this study was to monitor the viability during storage of Lactobacillus
acidophilus LA-5 (A), Bifidobacterium animalis ssp. lactis BB-12 (B), and Streptococcus …

The influence of high-density inulin addition at different concentrations upon the yogurt
characteristics and on the growth of the lactic acid bacteria of low-fat yogurt during cold …

The aim of this research was to investigate the effect of a cyanobacterial (Spirulina platensis)
biomass on the microflora of a probiotic fermented dairy product during incubation and …

Postbiotics are considered novel bioactive compounds, since there is not yet a consensus
about its definition; however, many postbiotic compounds are already used in the food …

The control probiotic dairy beverage containing no acai pulp (Bc) and the beverage
containing 5% w/v pasteurised acai pulp (Só Polpas, Rio de Janeiro, Brazil) were prepared …

Fermented milk products were made using a probiotic strain of human origin, Lactobacillus
acidophilus nv Er2 317/402 strain Narine. The effects of the strain on the texture, rheology …

This study examined the effects of ohmic heating pasteurization on probiotic fermented
sheep milk compared to conventional heating by analyzing microbial viability, volatile …