Lactic Acid Levels Yogurt Red Beans with Addition of Honey Trigona sp
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چکیده
منابع مشابه
Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage.
The primary purpose of this research was to monitor the influence of acacia honey addition to yogurt milk on survival of the microbial flora of yogurt during refrigerated storage for 6 wk. Results showed that the presence of honey at 1.0% to 5.0% (w/v) did not significantly influence (P>0.05) the viability of characteristic microorganisms (i.e., Streptococcus thermophilus and Lactobacillus delb...
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Maize is one of the most important cereal crops for human consumption, yet it is of concern due to its low iron bioavailability. The objective of this study was to determine the effects of processing on iron bioavailability in common maize products and elucidate better processing techniques for enhancing iron bioavailability. Maize products were processed to represent different processing techn...
متن کاملImprovement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria
19 Streptococcus thermophilus with high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains of Streptococcus thermophilus zlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). T...
متن کاملIsolation of Lactic Acid Bacteria under Low Temperature for the Preparation of Yogurt
Objective: An investigation of isolation of Lactic acid bacteria was carried out under low temperature for the preparation of Yogurt by using various food supplements like carrot, ground-nut and tomato juices. Methods: Various samples of Cow milk, Skimmed milk were processed along with nutrients like Carrot, ground nut and tomato juices with Tryptone glucose yeast extract agar (TGYA) at differe...
متن کاملAntimicrobial properties of lactic acid bacteria isolated from traditional yogurt and milk against Shigella strains
Background: Lactic acid bacteria (LAB) are normal flora of the mouth, intestines and the female genital tract. They are also frequently found in meat, vegetables, and dairy products. Most of probiotic bacteria belong to the LAB group. Some probiotic LAB are useful in prevention and treatment of diarrheal diseases. The aim of this study was to investigate the antimicrobial properties of LAB isol...
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ژورنال
عنوان ژورنال: Tropical Health and Medical Research
سال: 2019
ISSN: 2684-740X
DOI: 10.35916/thmr.v1i1.4