As hyperlipidemia has been associated with cardiovascular diseases, this study investigated the influence of probiotic-fermented camel and cow’s milk on blood lipid profiles in hypercholesterolemic rats. When tested, exhibited highest overall acceptance score flavor texture. Forty-eight male Wistar rats were divided into eight groups (n = 6). The first group served as normal control, while 2–8 ...

AIM The aim of this work was to isolate and molecularly identify enterohemorrhagic Escherichia coli (EHEC) O157 in milk and dairy products in Libya, in addition; to clear the accuracy of cultural and biochemical identification as compared with molecular identification by partial sequencing of 16S rDNA for the existing isolates. MATERIALS AND METHODS A total of 108 samples of raw milk (cow, sh...

BACKGROUND Free radicals are connected with the increased risk of certain diseases, especially cancers. There is some scientific evidence that antioxidant-rich diet may inhibit the negative impact of free radicals. The aim of the present study was to analyse the antioxidant capacity of the selected commercial natural and flavoured fermented milks offered in Poland, derived from different produc...

The present work aimed to produce Minas Frescal cheese with the replacement of commercial lactic culture by fermented kefir milk (FKM) and verify some its physicochemical characteristics, aiming mainly at development a new probiotic dairy product low production cost as compared use cultures. Kefir grains were added whole UHT 22ºC/24 hours in an incubator, after fermentation separated FKM was us...

abstract: the “encyclopedia of fermented fresh milk” has classified acidophilus and bifidus milks as non-traditional fermented milk products. these products contain lactobacillus acidophilus and bifidobacterium spp., respectively, that are known as probiotic microoganisms. in this study, some aspects of acidity development, ph measurement and bacterial counts were monitored when these micro-org...

Dairy propionibacteria are used as cheese ripening starters, as biopreservative and as beneficial additives, in the food industry. The main species, Propionibacterium freudenreichii, is known as GRAS (Generally Recognized As Safe, USA, FDA). In addition to another dairy species, Propionibacterium acidipropionici, they are included in QPS (Qualified Presumption of Safety) list. Additional to the...

The objective of the present study was to evaluate the consequence of Camembert consumption on the composition and metabolism of human intestinal microbiota. Camembert cheese was compared with milk fermented by yoghurt starters and Lactobacillus casei as a probiotic reference. The experimental model was the human microbiota-associated (HM) rat. HM rats were fed a basal diet (HMB group), a diet ...

Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lactobacillus plantarum Lp 115-400B (L. plantarum) as a starter culture. Two separate treatments were carried out probiotic (P) and probiotic and prebiotic (PP) added. In both treatments, oatmeal...