Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 7 of 7 for “"B. animalis"”.
-
Effects of environmental and physiological stress on the functionality of probiotic microorganisms
… on two commercial strains of Bifidobacterium animalis ssp. lactis and two non-commercial Bifidobacterium strains, namely B. breve NCTC 11815 and B. longum NCTC 11818. The effects of exposure to acid, bile, osmotic and oxidative stresses on their antimicrobial activity, biofilm formation …
-
Determination of honey varietal’s impact on Bifidobacterium animalis ssp lactis survivability in commercial yogurt through simulated in vitro digestion
… containing the probiotic strain Bifidobacterium animalis lactis DN-173 010/CNCM I-2494 (B. animalis) improves digestive health and quality of life in adults. While numerous studies have evaluated the probiotic properties of B. animalis, however, there are a limited number of studies on how this …
-
Evaluation of bacterial polymers as protective agents for sensitive probiotic bacteria
… B. longum NCIMB 8809 B. breve NCIMB 8807 and B. animalis NCIMB 702716 showed the best antimicrobial properties against the investigated pathogens. Survival of Bifidobacterium strains was improved when protected with powdered BC (PBC) although γ-PGA offered better protection than PBC. Viability of …
-
Enhancing the transformation level of bioactive soy isoflavones in soy-based foods by probiotic organisms
… by 6.8 – 17.1% and 12.8 – 13.5% in SML by B. animalis subsp. lactis bb12 and B. longum 20099, respectively. Similarly, the biotransformation level of IG to IA in SM supplemented with SMP (SSM) ranged from 81.4 to 85.1%, which was 13.9 to 19.0% higher than that for SM. The levels of …
-
Stability of bioactive isoflavones and glycolytic enzymes produced by probiotic bacteria in soy based food during processing and storage
… However, β-glucosidase from Bifidobacterium animalis BB12 showed the best stability during the 48 h fermentation. Lower storage temperatures (-80°C and 4°C) showed significantly higher (P<0.05) β-glucosidase activity and better stability than that at higher temperatures (25°C and 37°C). The …
-
Influence of probiotic organisms on proteolytic pattern, release of bioactive compounds and sensory attributes of cheddar cheese
… 279 and Lb. acidophilus 4962 (Batch 2M) or B. animalis subsp. lactis LAFTI®B94, Lb. casei LAFTI®L26 and Lb. acidophilus LAFTI®L10 (Batch 3M) were made. In a separate experiment, seven batches of Cheddar cheeses including a control cheese with starter lactococci only (Batch 1) and six probiotic …
-
Einfluss von Synbiotika auf die intestinale Mikrobiota gesunder Neugeborener
… Das Synbiotikum setzte sich aus Bifidobacterium animalis ssp. lactis CNCM I 3446 (ältere Bezeichnung B. lactis BB-12) und Kuhmilcholigosacchariden zusammen. Die Studie umfasste zwei Gruppen von Kindern, die eine Säuglingsnahrung mit (SYN-Gruppe, n=21) oder ohne Supplement (KON-Gruppe, n=18) …