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Showing 1 to 20 of 23 for “"Fermented milk"”.
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Characterization of lactic acid bacteria from Nono, a Nigerian naturally fermented milk product
… bacteria (LAB) from Nono, a Nigerian naturally fermented cow milk product for the selection of multifunctional starter cultures to develop a controlled fermentation process for Nono production. This study focused on screening the diversity of the LAB associated with Nono and characterizing their …
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Probiotic characterization of Bifidobacterium spp. isolated from commercial fermented milk in the UK
… and survival of probiotic bifidobacteria in fermented dairy products from the UK market throughout their shelf- life and carry out in vitro studies on some of the probiotic criteria and potential functional properties of the isolates including resistance to stomach-intestine conditions, …
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Physical properties of functional fermented milk produced with exopolysaccharide-producing strains of Streptococcus thermophilus
… thermophilus on the physical properties of fermented milk. First, the fermentation factors affecting EPS production were studied to ascertain required carbon source and environmental conditions which would support their production. Higher fermentation temperature (42°C) resulted in a greater …
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The biodiversity and description of microbiota in traditionally fermented milk products: a study in rural South Africa
… period. Consumption of unpasteurized and fermented cow's milk have been hypothesized as independent protective factors against allergy. Lack of microbial diversity and low levels of lactic acid producing bacteria (LAB) in infant diets may be predisposing factors to developing atopic …
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The proteolytic activity of yoghurt and probiotic bacteria for the improved viability of probiotic bacteria in fermented milk products
The proteolytic activity of various strains of yoghurt and probiotic bacteria, particularly their amino-, di-, tri- and endo-peptidase activities was studied. Nine strains of Streptococcus thermophilus, 6 strains of Lactobacillus delbrueckii ssp. bulgaricus, 14 strains of Lactobacillus acidophilus …
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Examining effects of milk ferment components on endothelial cell signaling in pro-inflammatory pathways
… the last 50 years. Bioactive peptides found in fermented milk have been shown to have cardio and athero-protective effects, but their mechanism has not been fully elucidated. The objective of this study was to test individual components of milk fermentation and macrophage conditioning in order …
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Rheological, Sensorial and Chemopreventive Properties of Milk Fermented with Exopolysaccharide-Producing Lactic Cultures
… sensorial, and chemopreventive properties of milk fermented with different exopolysaccharide (EPS) producing lactic cultures. Reconstituted (11 % wt/vol) skim milk was fermented with single strains of BPS-producing and non-producing cultures. Fermentation was terminated at pH 4.64 and …
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Effect of spices on food borne pathogens during African milk fermentation
… the effect of spices on foodborne pathogens in fermented milk. in this study, the antimicrobial effect of spices and essential oils when combined with milk fermentation acids and/or with each other on food-borne pathogens was evaluated with the aim to find new ways to preserve traditional …
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Development of fortified blended food and the effect of selected parameters on its composition and functionality
… (wheat, corn or rice), dehulled beans, skim milk powder, sugar, soya bean oil, vitamin/mineral mix, dicalcium phosphate and potassium chloride. FBF is reconstituted and cooked to a porridge or soup prior to consumption. The consistency of the porridge is likely to affect satiety and the …
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Bifidobacterial enzymic transformation of isoflavones, their bioavailability and effects on disease risk biomarkers in postmenopausal women
Soybeans and non-fermented soyfoods, including soymilk, contain only 5 to 10% of total isoflavone in a biologically active aglycone configuration, with the remainder found as isoflavone glucoside conjugates. Saccharolytic enzyme-producing Bifidobacterium, classified as probiotics, are commonly …
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Risk of human exposure to brucella pathogens through consumption of cultured milk in the southern province of Zambia.
… undercooked meat as well as consumption of raw milk or unpasteurised milk and dairy products. This study aimed to estimate the risk of human exposure to Brucella pathogens through the consumption of cultured milk in the Southern Province of Zambia. The specific objectives were to determine the …
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Risk of human exposure to brucella pathogens through consumption of cultured milk in the southern province of Zambia.
… undercooked meat as well as consumption of raw milk or unpasteurised milk and dairy products. This study aimed to estimate the risk of human exposure to Brucella pathogens through the consumption of cultured milk in the Southern Province of Zambia. The specific objectives were to determine the …
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Feeding and Housing of Dairy Calves
… an 18 mo study antibiotic containing mastitic milk was collected from infected cows and fermented naturally for a minimum of 7 days at ambient temperature. Fermentation of antibiotic containing mastitic milk increased titratable acidity from 0.209% to 0.650% and decreased pH from 7.02 to 5.48. …
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Rapid quantification of probiotic cultures using microcalorimetry
… of L. acidophilus La-5 and B. lactis Bb-12 in a milk-free model system. A model system containing milk supplemented with dicloxacillin (2.0 µg.ml-1) or oxgall associated with gentamicin (147.8 µg.ml-1 and 29.9 µg.ml-1) supported the differentiation of the probiotic cultures from traditional …
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Association between dietary intake, health status and nutritional status of children aged 6-23 months in Namwala and Mkushi districts of Zambia
… non-food expenditure and consumption of mabisi (fermented milk). Health status was not significantly associated with nutritional status while dietary diversity showed a weak positive association with child nutritional status.
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Characterization of Human Gut Microbiota Dynamics Using Model Communities in Gnotobiotic Mice
… impacted by probiotic bacterial strains found in fermented milk products: FMP). Introduction of a consortium of five FMP strains resulted in only minimal changes in the structural configuration of a 15-member model microbiota. However, RNA-Seq and follow-up mass spectrometry revealed numerous …
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Mediterranean diet, cardiovascular health and longevity: Strategies to improve the assessment and interpretation of this dietary pattern in nutritional epidemiology
… mortality were not associated with both scores. Milk intakes directly predicted all-cause mortality (HR = 1.02, 95% CI: 1.00, 1.05) whereas cheese intakes showed an inverse association with all-cause mortality (HR = 0.94, 95% CI: 0.91, 0.97). Fermented milk intakes showed a borderline significant …
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Acid adaptation of Escherichia coli O157:H7 in fermented goat milk
… and growth of Escherichia coli in broth and fermented goat milk. In the first phase of the study, acid resistance of E. coli O157:H7 strain UT 10 and E. coli ATCC 25922 was determined in brain heart infusion broth at pH 7.4, 4.5 and 2.5. Variations due to acid stress in the counts of both …
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Shotgun metagenomics-based exploration of kefir microbiomes
… component in the human diet. One such fermented food is milk kefir, which is regularly consumed in eastern European countries and is becoming increasingly popular in western society as a functional food, with numerous scientific studies and reviews associating health benefits with its …
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