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Yogurt
Yogurt has been appreciated by mankind since 5000 B.C., when it was likely discovered by accident. Today, yogurt is produced by culturing milk (and...
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Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt
Yogurt is a fermented food obtained by the bacterial fermentation of milk. In the present work, the effect of different concentrations (1, 3 and 5%...
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Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil
Despite having a high polyphenol content, deoiled edible quality sesame flour (DEQSF), a byproduct of the sesame oil extraction process, is...
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Genetic diversity and phylogenetic relationships of Streptococcus thermophilus isolates from traditional Turkish yogurt: multilocus sequence ty** (MLST)
Yogurt, a globally consumed fermented dairy product, is recognized for its taste and potential health benefits attributed to probiotic bacteria,...
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Impact of Habitual Yogurt Intake in Mother–Child Dyads on Incidence of Childhood Otitis Media: The Japan Environment and Children’s Study (JECS)
Otitis media, one of the most common childhood diseases, is characterized by inflammation or infection of the middle ear. Due to their ease of...
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Techno-Functional Assessment of Riboflavin-Enriched Yogurt-Based Fermented Milk Prepared by Supplementing Riboflavin-Producing Probiotic Strains of Lactiplantibacillus plantarum
Vitamin enrichment in fermented dairy products through the intervention of vitamin-producing probiotic strains during fermentation is a novel...
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Functional improvement of synbiotic yogurt enriched with Lacticaseibacillus rhamnosus and aloe vera gel using the response surface method
The response surface technique was applied to produce synbiotic yogurt containing Lacticaseibacillus rhamnosus and aloe vera gel (AVG) with high...
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Yogurt and molasses can alter microbial-digestive and nutritional characteristics of pomegranate leaves silage
Fewer studies in recent years have been conducted on the nutritional potential and fermentation quality of silage prepared from pomegranate leaves...
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Optimizing the Production of Probiotic Yogurt as a New Functional Food for Diabetics with Favorable Sensory Properties Using the Response Surface Methodology
This study aimed to optimize the processing of probiotic yogurt supplemented with cumin essential oil (CEO), vitamin C, D3 (Vit D), and reduction of...
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Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and Classical Yogurt Culture
In this study, we aimed to produce a standard, more functional, and nutritious yogurt by using 5 different combinations of cow milk and goat milk and...
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Application of carrot waste extract and Lactobacillus plantarum in Alyssum homalocarpum seed gum-alginate beads to create a functional synbiotic yogurt
One of the most recent and effective methods, which is currently receiving special attention and is being developed by numerous researchers, is...
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Evaluation of Functional Properties of Wheat Germ Protein Hydrolysates and Its Effect on Physicochemical Properties of Frozen Yogurt
In this study, the effect of wheat germ protein hydrolysates (WGPH) on physicochemical and sensory properties of frozen yogurt was investigated. For...
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Isolation, characterization, and application of lytic bacteriophages for controlling Enterobacter cloacae complex (ECC) in pasteurized milk and yogurt
Reducing bacterial pathogen contamination not only improves overall global public health but also diminishes food waste and loss. The use of lytic...
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Effects of novel flavonoid-enriched yogurt on the diversity of intestinal microbiota in mice
Soy isoflavone glycoside cannot be effectively absorbed by the human intestinal tract, but probiotics with related hydrolases can transform it into...
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Chymosin Addition for Yogurt Making from Camel Milk
Despite the many formulations proposed for yogurt making from camel milk, difficulties to obtain firm curds with desirable gustatory quality still...
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Probiotic potential and wound-healing activity of Pediococcus pentosaceus strain AF2 isolated from Herniaria glabra L. which is traditionally used to make yogurt
Probiotics have been a part of our lives for centuries, primarily through fermented foods. They find applications in various fields such as food,...
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Salivary microbial community alterations due to probiotic yogurt in preschool children with healthy deciduous teeth
Probiotics are considered valuable to human health since they improve intestinal microbial balance. Probiotics are orally taken and affect the oral...
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Antimicrobial activity of bacteriocin produced by a new Latilactobacillus curvatus sp.LAB-3H isolated from traditional yogurt
In recent years, the use of bacteriocin-producing Lactobacillus species has received much attention in different areas, including using as...
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Isolation of Lactic Acid Bacteria from Yogurt and the Effect on the Intestinal Microflora in Mice
AbstractLactic acid bacteria (LAB) are typical representatives of probiotics owing to their beneficial effects on the host. They have been widely...
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Metataxonomic analysis of microbiota from Pakistani dromedary camelids milk and characterization of a newly isolated Lactobacillus fermentum strain with probiotic and bio-yogurt starter traits
This study was undertaken to investigate the starter and probiotic potential of lactic acid bacteria isolated from dromedarian camel’s milk using...
