Fermentation of Vegetable Juices by Lactobacillus Acidophilus LA-5
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چکیده
منابع مشابه
Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean.
Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout...
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INTRODUCTION Probiotics are beneficial microorganisms. When ingested on a regular basis, probiotics can improve overall health, balance the microflora of the intestinal tract, enhance immune system function, and assist in the absorption of vitamins and minerals [1]. The most commonly consumed probiotics are lactic acid bacteria (LAB) including Lactobacillus acidophilus, Lactobacillus plantarum ...
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Background and purpose: Traditionally, probiotics are extensively incorporated into fermented dairy products. Dairy products could cause two major problems including allergy to milk protein and lactose intolerance, which ultimately lead to limited consumption of these foods. Today, fruit or vegetable drinks are ideal sources of probiotics for consumers. In this study, we investigated the possib...
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ABSTRACT: The growth rate of two probiotic strains with documented health effects was studied in ultra-high temperature treated milk separately and beside each other. The probiotic strains were Lactobacillus acidophilus (La-5) and Bifidobacterium lactis (Bb-12). Fermentation was followed for 12 h at 37 ˚C and the samples were analyzed for pH, titratable acidity and viable counts of probiotic ba...
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