Yoghurt (dm1!): a Probiotic and Therapeutic View
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منابع مشابه
The Effect of Coffee Extract on the Growth and Viability of Lactobacillus acidophilus and Bifidobacterium bifidum in Probiotic Milk and Yoghurt
The aim of this study was to determine the suitability of different doses (0, 0.4, 0.8 and 1.2%) of coffee extract on fermentation and survival of Lactobacillus acidophilus and Bifidobacterium bifidum in milk and yoghurt. The produced samples were examined in terms of pH, acidity and microbial count during incubation period and permanence. The number of Lactobacillus acidophilus and Bifidobacte...
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ABSTRACT: Yoghurt is a popular healthy food, consumed by many people. The popularity of this product made it possible to use it as a base in order to produce probiotic preparations. Prebiotics are used for better growth and survival of probiotic bacteria as well as to improve organoleptic, rheological and technological properties of probiotic yoghurt. The aim of this research was to study physi...
متن کاملProbiotic Characterization of Lactobacilli and Yeast Strains Isolated from Whey Beverage and Therapeutic Potential of Lactobacillus Yoghurt in Murine Giardiasis
In the present study, an attempt has been made to assess the probiotic characteristics of lactobacilli and yeast strains isolated from whey beverage under conditions simulating the in vivo stresses encountered in the gastrointestinal tract i.e. acid, alkaline, proteolytic enzymes and bile stress. The therapeutic potential of probiotics Lactobacillus casei or Lactobacillus yoghurt was assessed i...
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Background and Objective: Lactobacilli are one of the major microorganisms in the probiotic yoghurt. The therapeutic potentials of these microorganisms are due to their variations and rates of survival during the shelf life of probiotic yoghurt. This study aimed to assess the total colony counts of lactobacillus strains in some examples of typical commercial probiotic yoghurt. Materi...
متن کاملEffect of Different Somatic Cell Levels on Nitrogen Components of Yoghurt Milk and Probiotic Set Yoghurt During Storage Life
Nitrogen components of yoghurt milk samples and resulting probiotic set yoghurt weredetermined. Analyses included total nitrogen (TN), non-casein nitrogen (NCN), non-proteinnitrogen (NPN), casein nitrogen (CN) and proteolysis index (PI). Yoghurt samples wereanalyzed 1, 7, 14 and 21days after production and storage at 5±1°C. TN, CN and PI contentsof yoghurt milk samples with high Somatic Cell SC...
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