the objectives of this study were to assess the microbiological quality of egyptian yoghurt and to investigate the antagonistic activity of some probiotic bacteria against some food borne pathogens in vitro and in yoghurt. the results indicated a poor microbiological quality of yoghurt, since the microbiological parameters recorded higher values than the admissible levels. results from the agar...

The purpose of this article is to present possibilities for obtaining a new type probiotic yoghurt enriched by adding hemp press cake flour (HPCF) in different amounts (2%, 4%, 6%, 8% and 10%). Hemp by-product that remains after the cold pressing industrial (Cannabis sativa L.). Principal component analysis showed 4 10% had significant effect, amount 2% HPCF no effect on physicochemical charact...

We previously described the effects of intake of dairy products on plasmid dissemination in the digestive tract of gnotobiotic mice associated with human faecal flora (HFF) and found that yoghurt, heat-treated yoghurt (HTY) and milk reduced population levels of transconjugants compared with findings in mice fed a standard mouse diet. In the case of lactose intake, transconjugants were not detec...

OBJECTIVE To assess the erosive potential of various soft drinks by measuring initial pH and titratable acidity (TA) and to evaluate enamel surface roughness using different exposure times. MATERIALS AND METHODS The initial pH of the soft drinks (group 1: Coca-Cola; group 2: orange juice; group 3: Cedevita; group 4: Guarana, and group 5: strawberry yoghurt) was measured using a pH meter, and ...

the objectives of this paper were production of probiotic yoghurt using l. paracasei ssp. tolerans, and evaluation of ph changes, viable counts, and organoleptic properties of the produced yoghurt. it was observed that the ph decrease during the fermentation period was faster in the milk inoculated with l. paracasei ssp. tolerans plus starter culture. there was a gradual decrease in ph in both ...

Jagung manis (Zea mays L. Saccharata) merupakan salah satu tanaman pangan yang ketersediaannya melimpah di Provinsi Nusa Tenggara Timur (NTT) namun belum dimanfaatkan secara optimal. Berbagai produk olahan berbahan dasar jagung telah dikembangkan, akan tetapi penggunaannya untuk probiotik seperti yoghurt nabati sebagai fungsional dilakukan. Penelitian ini bertujuan menentukan karakteristik fisi...