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Probiotic Fermented Milk
Probiotic fermented milk is a product made by appropriate microbial growth using milk as the substrate which contains mainly live microorganisms....
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Obtaining Analogues of Fermented Milk Products from Seed Meal Using New Strains of Lactic Acid Bacteria
AbstractA method has been developed for producing analogs of fermented milk drinks from pumpkin seed meal, which is a massive waste product from...
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Biochemical characterization of YoAlp®: a sheep-fermented milk obtained with autochthonous starter cultures
Fermented milks are a source of bioactive peptides with different potential benefits on human health and may be considered as functional foods. Sheep...
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Storage stability of food-grade recombinant Lactococcus lactis NZ3900-fermented milk expressing K-ras mimotopes
K-ras mimotope expressed by Lactococcus lactis NZ3900 is a potential live oral vaccine developed to target specific K-ras mutations in colorectal...
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Untargeted mass spectrometry-based metabolomics approach unveils biochemical changes in compound probiotic fermented milk during fermentation
Probiotic functional products have drawn wide attention because of their increasing popularity. However, few studies have analyzed probiotic-specific...
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Optimal combination of cow and quinoa milk for manufacturing of functional fermented milk with high levels of antioxidant, essential amino acids and probiotics
The aim of this research was to produce Rayeb milk, a bio-fermented milk product that has important benefits for health and nutrition. The Rayeb milk...
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From tradition to innovation: dadih, the Minangkabau tribe's traditional fermented buffalo milk from Indonesia
Dadih, also known as dadiah , is a traditional fermented buffalo milk from Minangkabau tribe in West Sumatra. This product is similar to yogurt, with...
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Fermented milk supplemented with water-soluble curcumin ameliorates survival rate, selected biochemical parameters and fecal microbiota of Ehrlich ascites carcinoma-bearing mice
This study assessed the impact of fermented cow and soy milk supplemented with curcumin on enhancement the health status of female Swiss mice under...
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Development of a Technology for a Fermented Dairy–Soy-Milk Drink Using Soy Bean Varieties of the All-Russian Scientific Research Institute of Soybeans
AbstractThe research aimed to develop a technology for a fermented dairy–soy-milk drink. To select the best raw material to produce soy milk, a...
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Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strains
Fermented goat milk samples, processed by adding 0, 2, and 4% carob molasses, and Bifidobacterium bifidum DSMZ or Lactobacillus helveticus CH5 , were...
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Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk
The food industry has been develo** new products with health benefits, extended shelf life, and without chemical preservation....
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Molecular binding mechanism and novel antidiabetic and anti-hypertensive bioactive peptides from fermented camel milk with anti-inflammatory activity in raw macrophages cell lines
The investigation was to determine the effect of camel milk fermented with Limosilactobacillus fermentum KGL4 (MTCC 25515) on ACE-inhibiting,...
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Effects of probiotic fermented milk on management of obesity studied in high-fat-diet induced obese rat model
The current study aimed to explore the hypothesis that probiotic bacteria are significantly involved in the control of obesity using Wistar rats as...
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The role of lactic acid bacteria in production of bioactive peptides in fermented milk with antioxidant and antidiabetic properties
Type II diabetes is one of the metabolic diseases that leads to the main complications for human health. Food-derived bioactive peptides were shown...
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Probiotic yoghurt-like fermented milk product enriched with Lactobacillus desidiosus and Lactobacillus fermentum: proximate composition, physicochemical, microbiological, and sensory evaluation during refrigerated storage
The combination of multiple strains and multiple species in lactic acid bacteria-based fermented milk offers the potential for nutritional and...
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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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Physicochemical analysis of non-fermented probiotic milk with probiotic Lactobacillus plantarum Ln1 isolated from Korea traditional fermented food
The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties,...
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The Impact in Intestines and Microbiota in BALB/c Mice Through Consumption of Milk Fermented by Potentially Probiotic Lacticaseibacillus casei SJRP38 and Limosilactobacillus fermentum SJRP43
The present study aimed to evaluate the effect of consumption of milk fermented by Lacticaseibacillus ( Lc. ) casei SJRP38 and Limosilactobacillus ( Lm .)...
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Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk
This study aims to identify antioxidant and antimicrobial peptides from sheep milk produced using Lactobacillus plantarum (KGL3A). It was inferred...
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Evaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers
The physicochemical changes induced by seven different dietary fibers (oat, bamboo, pea, inulin, apple, potato, and wheat) during storage and their...
