Nowadays, there is increasing interest in the production of functional foods, particularly probiotic foods. Lactic acid bacteria (LAB) particularly strains of Lactobacillus are important bacteria in food microbiology and human nutrition due to their ability to fermented food production and have received considerable attention as probiotics. The traditional fermented dairy foods as a rich source...

Abstract Nowadays, the consumption of probiotic yogurt has been a significant increase. Mostly people prefer to consume yoghurt because its taste and high nutrients. However, in manufacturing process yogurt, thermal causes some nutritional losses, e.g. , ?-carotene. Therefore, replace loss ?-carotene during this process, then added an extract Podang Urang mango ( Mangifera indica L.). Mango is ...

Fermented drinks are regarded as healthy food due to their probiotic nature. Vegan consumers who choose sustainable diet and people allergic dairy products demand alternatives for products. We aimed develop a non-dairy plant-based yogurt from peanut, oats, coconut milk.
 Yogurt was formulated with addition of sugar, corn starch, pectin, xanthan gum. Simplex-lattice mixture design applied o...

There is an increasing demand for functional food products developed from local resources. In this work, Lactobacillus (Lb.) rhamnosus yoba 2012 and Streptococcus thermophilus were used to produce a soy-soursop probiotic yogurt. Soy milk was supplemented with soursop pulp in amounts of 0%, 5%, 10%, 15%. The mixtures pasteurized at 85 °C 15 s, cooled, inoculated starter incubated 45 24 h. Sample...

Background: Dental caries occur due to a dynamic demineralization process that happens when calcium and phosphate ions are dissolved carbohydrates fermented by microorganisms in the mouth, leading decrease saliva pH. Saliva production occurs as response stimuli such tasting chewing food. contains oral cavity bacteria, cervical gingival fluid, leftover food, known whole saliva. Normally, pH rang...

Nowadays, there is increasing interest in the production of functional foods, particularly probiotic foods. Lactic acid bacteria (LAB) particularly strains of Lactobacillus are important bacteria in food microbiology and human nutrition due to their ability to fermented food production and have received considerable attention as probiotics. The traditional fermented dairy foods as a rich source...

background and aims. espar is a dairy product of probiotic nature that contains useful bacteria and high calcium con-tent. the aim of this study was to analyze effects of daily consumption of espar on the number of salivary mutans strepto-cocci 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 ...

BACKGROUND Probiotic microorganisms are selected based on their long history of use as well as their lack of side effects. Nowadays, the consumption of probiotic products is growing intensively in developing countries. Researchers who work in the food industry and research centers pay more attention to the identification of new probiotic bacteria with better performance characteristics as well ...

ABSTRACT: Synbiotic products contain both probiotic bacteria and prebiotic compounds. The aim of this study was to produce a synbiotic yogurt with desirable quality. Lactobacillus rhamnosus and Lactobacillus reuteri along with 1.5% prebiotics including inulin, lactulose, and oligofructose were used to make synbiotic yogurt (2.5% fat). The samples were stored at 4oC for 28 days, and their physic...