Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum
نویسندگان
چکیده
منابع مشابه
Microbiological and physical-chemical characteristics of fermented milk beverages
This study aimed to evaluate some microbiological and physical-chemical characteristics of fermented milk beverages collected at the main supermarkets in Belo Horizonte (MG). 40 samples of the products corresponding to five distinct brands were collected. They were submitted to the following analyses: Most Probable Number (MPN) of total (30oC) and thermal tolerant coliforms (45oC), Salmonella s...
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The aim of the present study was to investigate the effect of addition of soymilk on physicochemical, microbial, and sensory characteristics of milk fermented with Lactobacillus acidophilus. Soybeans were blended 1:5 w/v with distilled water. The prepared soymilk was added to milk in combinations of 20%, 40%, and 60%. Milk was used as the control. All the samples were sterilized and fermented w...
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ABSTRACT: Fermented cucumber is a traditional lactic acid fermentation that is related to the presence of microorganisms. In this study, the use of suitable L. plantarum starter culture with L.bulgaricus and S. thermophilus to improve the cucumber fermentation process with high quality has been studied. Cucumbers in brine containing 4 to 6% NaCl and 0.2 to 0.4% Inulin (w/v) were inoculated with...
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Fermented milk proteins have been reported to be used for prevention and treatment of various diseases. This study was designed to investigate the anticancer effect of goat milk fermented by Lactobacillus plantarum and Lactobacillus paracasei. In vitro anticancer activity was studied using HeLa cell lines. HeLa cells were treated with milk hydrolysates and incubated at 37C for 4 h and the cell...
متن کاملChemical, Sensory and Survival Properties of Lactobacillus Plantarum in Peach Juice
Background Nowadays, the consumption of probiotic food products has become common. Since the consumption of some dairy products is not allowed for some people, there is a need for some alternative foods. Fruits are suitable for the production of probiotic drinks due to the lack of any adverse effects. Objective This study was aimed to investigate the chemical and sensory properties and the sur...
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ژورنال
عنوان ژورنال: Acta Scientiarum. Health Science
سال: 2013
ISSN: 1807-8648,1679-9291
DOI: 10.4025/actascihealthsci.v35i1.11939