The combined effects of starter culture type (SCT) and incubation final pH (IFpH) on the physicochemical and organoleptic properties of buffalo milk yogurt containing 3 g·100 g-1 milk fat were investigated throughout 20 days of storage at 4°C. The postacidification kinetics fitted to zero-order reaction for all buffalo milk yogurt samples. The reaction rate constants of the buffalo milk yogurt ...

Background and aims. Espar is a dairy product of probiotic nature that contains useful bacteria and high calcium content. The aim of this study was to analyze effects of daily consumption of Espar on the number of salivary mutans streptococci and the level of calcium content in a population of 15 to 17 year-old female students. Materials and methods. A double-blind randomized crossover study (n...

Introduction: Probiotics are defined as live non-pathogenic microorganisms and if administered in adequate amounts, can have beneficial effects on their hosts. This study aimed to isolate Gram-positive bacteria from different sources and to evaluate their probiotic properties. Methods: We obtained five samples from various sources including yogurt, infant feces, cheese, and soil under aseptic m...

Background: As a bacterial reservoir, the nose may harbor potentially pathogenic bacteria (PPB: Staphylococcus aureus, Streptococcus pneumoniae, -hemolytic streptococci, and Haemophilus influenzae). In patients carrying PPB, antiseptic regimens could be crucial for infection control after major operations on or injuries of the head, nasal sinuses, or lungs. Such regimens may also be important f...

AIM: This study aimed to the probiotic lactic acid bacteria obtained from fermented Etawa goat’s milk (Yogurt) Kopelma Village, Darussalam District, Banda Aceh City, Province, Indonesia. METHODS: research was conducted in vitro on growth of Streptococcus pyogenes Yogurt using biomass index test procedure, Ph change, and anti-adhesion test. Data statistically form graphs between S. variations yo...

This paper considers the physicochemical parameters of sheep's and goat's milk as raw materials to produce live yogurt. Sheep's 12 breeds (14 samples per breed) 4 (10 were examined. Milk was selected yogurt from cow's, sheep's, combined mixtures cow's in different ratios. The for purpose producing with long-term viability dairy bacteria, thereby obtaining without addition synthetic preservation...

background and objective: antibiotic consumption is the main way to cure infection induced by helicobacter pylori. on the other hand, antibiotics have side effects on human body. so, finding an efficient way to replace antibiotic consumption seems necessary. the aim of this study was to investigate the effect of broccoli sprout extract on the viability of probiotic bacteria and yogurt’s physico...

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 ...

Corresponding Author: Marco Ruggiero Silver Spring Sagl, ArzoMendrisio, Switzerland Email: [email protected] Abstract: It is estimated that the first processed food products consumed by humans pertained to the category of fermented foods and beverages such as beer, wine, sauerkraut, fermented sausage as well as fermented milk derivatives such as yogurt and kefir. Thus, fermented foods are endo...