Probiotication of nutritious fruit and vegetable juices: an alternative to dairy-based probiotic functional products

FD Mojikon, ME Kasimin, AM Molujin, JA Gansau… - Nutrients, 2022 - mdpi.com
Fruits and vegetables are widely known to be rich in nutrients, antioxidants, vitamins, dietary
fiber, minerals, and a bioactive molecule, making them an essential component of a …

Recent advances in camel milk processing

G Konuspayeva, B Faye - Animals, 2021 - mdpi.com
Simple Summary The camel milk market was limited for a long time by its almost exclusive
self-consumption use in nomadic camps. Significant development has been observed for the …

Research development on anti-microbial and antioxidant properties of camel milk and its role as an anti-cancer and anti-hepatitis agent

MZ Khan, J Xiao, Y Ma, J Ma, S Liu, A Khan, JM Khan… - Antioxidants, 2021 - mdpi.com
Camel milk is a rich source of vitamin C, lactic acid bacteria (LAB), beta-caseins and milk
whey proteins, including lactoferrin, lysozyme, lactoperoxidase, alpha-lactalbumin and …

In-vitro investigation into probiotic characterisation of Streptococcus and Enterococcus isolated from camel milk

M Ayyash, A Abushelaibi, S Al-Mahadin, M Enan… - LWT, 2018 - Elsevier
The objectives of this study were to isolate lactic acid bacteria (LAB), namely Streptococcus
and Enterococcus, on M17 agar from raw camel milk and investigate their probiotic …

The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

V Fusco, D Chieffi, F Fanelli, M Montemurro… - Frontiers in …, 2023 - frontiersin.org
Bacteria belonging to the genera Weissella and Periweissella are lactic acid bacteria, which
emerged in the last decades for their probiotic and biotechnological potential. In 2015, an …

An overview of probiotic camel milk as a nutritional beverage: Challenges and perspectives

F Ansari, H Pourjafar, SA Samakkhah… - Food Science & …, 2024 - Wiley Online Library
There are challenges such as standardization for commercialization and guaranteeing
sensory characteristics in camel milk processing. This review gathers a general view of the …

Traditional fermented dairy products of Iran

H Ezzatpanah - International Dairy Journal, 2023 - Elsevier
Traditional fermented milk is popular for its unique organoleptic properties. Scientific
evaluation of various aspects of Iranian traditional fermented milk products (TFDP) was …

[HTML][HTML] Distribution and antimicrobial activity of lactic acid bacteria from raw camel milk

R Rahmeh, A Akbar, M Kishk, T Al-Onaizi… - New Microbes and New …, 2019 - Elsevier
Consumer demand for natural pathogen-control agents for substitution of synthetic food
preservatives and traditional antibiotics is increasing. This study aimed to reveal the …

[HTML][HTML] Isolation of probiotic bacteria from raw camel's milk and their antagonistic effects on two bacteria causing food poisoning

E Edalati, B Saneei, M Alizadeh, SS Hosseini… - New microbes and new …, 2019 - Elsevier
Lactic acid bacteria (LAB) is one of the main classes of acid-producing organisms in the food
industry, and they play a vital part in many food and feed fermentations. We isolated and …

Exopolysaccharides produced by Pediococcus acidilactici MT41-11 isolated from camel milk: structural characteristics and bioactive properties

Y Bai, B Luo, Y Zhang, X Li, Z Wang, Y Shan… - International Journal of …, 2021 - Elsevier
In this study, the chemical structure and bioactive properties of the EPS of Pediococcus
acidilactici MT41-11 isolated from camel milk were investigated. Two polysaccharide …