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Showing 1 to 20 of 39 for “"Lactobacillus acidophilus"”.
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Segregation of DNA in Lactobacillus acidophilus R-26
Call number: LD2668 .T4 1967 C428
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Improvement in viability of Lactobacillus Acidophilus in yogurt by stress adaptation
… A strategy to improve the viability of Lb. acidophilus in yogurt is to adapt the organism to the harsh environments that normally cause loss in viability. This has been achieved by culturing cells in an environment that allows them to prepare for normally lethal conditions. Acquired acid …
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Molecular analysis of the extrachromosomal elements of Lactobacillus acidophilus strain 100-33
… studies of the extrachromosomal elements of Lactobacillus acidophilus strain 100-33. Strain 100-33 has antibiotic resistance to macrolide, lincosamide, and streptogramin B-type antibiotics (MLS$\sp{\rm R}$) and tetracycline. Transformants with altered plasmid profiles had also become …
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Effect of Starter Cultures on Lactobacillus acidophilus Survival and Gene Expression in Yogurt
<p>Probiotics, especially Lactobacillus acidophilus, strains have increasingly been incorporated into food products as dietary adjuncts due to their purported health benefits. Dairy products, especially yogurt, are frequently used as probiotic delivery systems. To realize therapeutic effects, it is …
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HIV prophylaxis: an essential role for T cells and adjuvants in recombinant mucosal Lactobacillus acidophilus vaccines
… the immunogenicity of several strains of Lactobacillus acidophilus expressing HIV membrane proximal external region (MPER), a portion of HIV envelope that contains broadly neutralizing antibody binding sites. We evaluated MPER-only expressing strains along with strains expressing adjuvants …
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Uji komposisi dan konsentrasi starter bakteri Lactobacillus acidophilus – Bifidobacterium bifidum terhadap kualitas susu kedelai fermentasi (Soyghurt)
… kultur starter Streptococcus thermophillus dan Lactobacillus bulgaricus yang telah umum dipakai dalam proses pembuatan yoghurt. Namun kedua kultur starter tersebut memiliki kelemahan dalam proses fermentasinya, yaitu menghasilkan tingkat keasaman yang terlalu tinggi, sehingga diperlukan …
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Pengaruh variasi konsentrasi dan perbandingan starter bakteri (Lactobacillus acidophilus) dan (Bifidobacterium bifidum) terhadap kualitas yoghurt susu kambing
… susu kambing dengan bakteri asam laktat Lactobacillus acidophilus, Bifidobacterium bifidum. Pada pembuatan yoghurt perlu perubahan bahan dasar yaitu menggunakan susu kambing dan penggunaan bakteri asam laktat yang lain seperti L. acidophilus, B. bifidum agar menarik bagi konsumen. …
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Influence of various health beneficial spices on some characteristics of yogurt culture bacteria Lactobacillus acidophilus, and sensor acceptability of spicy probiotic yogurt
… properties. Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus are lactic acid bacteria that produce lactase and reduce the symptoms of malabsorption. Earlier work has shown the influence of spice extracts but the influence of pure spice juice on yogurt …
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Vývoj a charakterizace potravinových doplňků a nápojů s rostlinnou složkou a probiotiky
… najvhodnejšie probiotické kmene identifikované Lactobacillus acidophilus (LA-14) a Bifidobacterium lactis (BL-04), ktoré vykazovali vysokú afinitu najmä k banánovému, jahodovému a broskyňovému substrátu. Charakterizácia finálnych produktov zahŕňa stanovenie produkcie kyseliny mliečnej pomocou …
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Use of cryoprotectants, microencapsulation of bacterial cells and acid and low temperature adaptations in improving viability of probiotic bacteria in fermented frozen dairy desserts
… to improve the viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.) in fermented frozen dairy desserts. In order to improve the viability of probiotic bacteria, initial studies were undertaken to determine the existing levels of probiotic bacteria present in …
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Factors affecting viability of yoghurt and probiotic bacteria in commercial starter cultures
… yoghurt bacteria {Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) in commercial starter cultures. T o achieve the objectives of the study, it was essential to standardise the protocols for …
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The influence of bacteriocin-producing probiotic starter cultures on fermentation time and post-acidification in yoghurt
… of this study was to use bacteriocin producing Lactobacillus acidophilus strain LA-5 for the in situ lysis of Lactobacillus delbrueckii subsp. bulgaricus for reducing fermentation time, enhancing viability and survival of probiotic bacteria in fermented dairy foods, and for controlling …
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Využití techniky polymerázové řetězové reakce (PCR) pro identifikaci probiotických mikroorganismů v mléčném potravinovém výrobku
… gelu byla potvrzena přítomnost bakterií rodu Lactobacillus, Bifidobacterium a druhu Lactobacillus acidophilus, které byly výrobcem jogurtu deklarovány.
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Characterization of probiotic Lactobacillus spp. isolates from commercial fermented milks
… the right medium for enumeration of probiotic Lactobacillus. Based on selectivity of medium for recovery of the targeted lactobacilli and also simplicity of preparation, MRS-Clindamycin was chosen as the best medium for enumeration of probiotic Lactobacillus in fermented milks. The results of …
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The proteolytic activity of yoghurt and probiotic bacteria for the improved viability of probiotic bacteria in fermented milk products
… of Streptococcus thermophilus, 6 strains of Lactobacillus delbrueckii ssp. bulgaricus, 14 strains of Lactobacillus acidophilus and 13 strains of Bifidobacterium ssp. were screened for proteolytic activity by using the o-phthaldialdehyde based spectrophotometric assay. Those strains showing …
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The Effect of Probiotics, Prebiotics, and Synbiotics on Indicators of Lactose Intolerance: A Systematic Review
… were <em>Bifidobacterium longum</em>, <em>Lactobacillus acidophilus</em>, <em>Lactobacillus delbrueckii</em> subspecies <em>bulgaricus</em>, and/or <em>Streptococcus thermophilus</em>. Inoculated dairy products also showed strong evidence for the attenuation of lactose intolerance …
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Characterization and encapsulation of probiotic bacteria using a Pea-protein Alginate matrix
… characteristics of probiotic bacteria, including Lactobacillus acidophilus ATCC® 11975™, Bifidobacterium infantis ATCC 15697D, Bifidobacterium catenulatum ATCC® 27675 and Bifidobacterium adolescentis ATCC® 15703™ in order to identify suitable strain(s) for encapsulation. Under simulated gastric …
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Viability and therapeutic properties of probiotic bacteria
Enumeration of viable probiotic bacteria {Lactobacillus acidophilus and bifidobacteria) in yogurt products obtained from 5 major manufacturers was carriedout at 3-day interval over a 5-week period. The results showed that most products contained low numbers of L. acidophilus and bifidobacteria. …
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Ultrafiltering Acid Whey for Incorporation into Probiotic Yogurt
… acceptable as control yogurt. Viability of Lactobacillus acidophilus was one log cycle higher for up to 30 d storage in yogurts made with ABT-4 starter culture and 5.5% and 11.1 % CCW protein supplementation. Thus, CCW can be used to replace 5.5% of total milk protein resulting in increased …
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