the lactic acid bacteria in 9 samples of the fermented camel milk, chal, taken from rural area and retail markets were identified on the basis of their physiological and morphological properties. from the samples, 93 lab species including, 64 bacillus (68.8%), 8 cocci 8.6%), 11 coccobacillus (11.83%), 2 streptococcus (2.15%) and 8 tetrade (8.6%) were identified. among the lactobacillus species,...

In this study, the bone structures, nanomechanical properties and fracture behaviors in different groups of female C57BL/6 mice (control, sham operated, ovariectomized, casein supplemented, and fermented milk supplemented) were examined by micro-computed tomography, scanning and transmission electron microscopy, and nanoindentation. The control and sham operated mice showed dense bone structure...

Fermented dairy products have been traditionally produced and fermentation has evolved as an effective technique to preserve milk from various milking animals [...]

A study of 552 salmonella cultures revealed that 86 (15.6%) of the cultures fermented lactose. These had been isolated from dried milk products and milk-drying plants. Acid and gas were produced in lactose broth. Solid media containing lactose as the key ingredient for the differential reaction were not satisfactory for recognizing salmonella colonies. No problem was encountered in selecting sa...

This study was conducted to investigate lactobacillus salivarius subsp. salivarius having probiotic properties to be used as the health adjuncts with fermented milk products. Acidand bile-tolerant lactobacillus salivarius subsp. salivarius was isolated with lactobacilli MRS broth from faeces of 80 healthy persons (infants, children and adults). It was used as a probiotic strain in fermented mil...

To determine the effects of Lactobacillus plantarum strain HSK201 on Japanese cedar pollinosis, a single-blind, placebo-controlled study was conducted in 2008. The HSK201 group was administered fermented milk prepared with HSK201 for 8 weeks, and the placebo group was administered non-fermented milk adjusted to the same acidity and taste. We found HSK201 strain intake to suppress both helper T ...

A protocol of nutritional rehabilitation using fermented milk, vegetable oil, and castor sugar has been tested on 54 Senegalese children age 6-36 months admitted with acute diarrhoea and malnutrition. At time of admission, 39 per cent of children were dehydrated and 26 per cent had sugar intolerance. In the course of treatment three absconded and one died from acute pneumonia with respiratory a...

Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese are the major vehicle in delivering probiotics, and probiotic delivery have been traditionally associated with t...