Human intestinal flora is very diverse; with lactic acid bacteria (LAB) existing as part of the most vital gut microbes that improve host health. The application LAB a whole organism or its metabolite in case probiotic and bacteriocin respectively extensive. Thus, need to always bio-prospect for newer strains essential. This study focused on isolating from kunun-zaki kindirmo, fermented non-alc...

Dried-fermented, fermented-canned and fermented-sliced bamboo shoots form a customary grace of different cookeries of the South-East Asian countries. Bamboo shoots are high moisture product, low in fat, cholesterol and high in carbohydrates and dietary fibers. Many nutrients and active materials can be extracted from them. Hence, bamboo shoots are more valuable in pharmaceutical and food proces...

The draft genome of Lactobacillus plantarum BFE 5092 isolated from the Maasai traditional fermented milk product kule naoto was sequenced, and sequence analysis showed the assembled genome size to be 3,285,094 bp, containing a predicted total of 3,111 protein-encoding genes, 17 rRNAs, and 70 tRNAs.

BACKGROUND Inverse associations between dairy intake and the risk of type 2 diabetes have been shown, but more studies are needed, especially from low- and middle-income countries. OBJECTIVE The objective was to describe the association between dairy products and direct measures of glycemic status in adults without known diabetes. DESIGN The Brazilian Longitudinal Study of Adult Health (ELS...

Studies were conducted to develop an appropriate household/small scale enterprise level technique for the production of bambara-nut-fortified fermented maize dough or meal by comparing different treatments, processing methods and fortification levels. The effect of fortification of maize based traditional foods with legume protein, bambara-nut at 0%. 10% and 20% replacement levels, on the rate ...

Staphylococcus vitulinus is a coagulase-negative staphylococcus in the family Staphylococcaceae. This report describes the draft genome sequence of S. vitulinus F1028, which was isolated from a traditional Korean soybean food (meju). This 2.56-Mbp genome sequence is the first S. vitulinus genome of a strain isolated from a fermented soybean product.

This research is to develop an improved technology in a wastewater treatment facility containing fermented buttermilk under operate of dairy product factory. Wastewater with high concentrations difficult treat. Through new Enzyme Biofilm Method(EBM), we made improvements and demonstrated appropriate operation. After two tests, the improvement final stage, despite accepting all waste, has kept d...

Microorganisms have been empirically used since ancestral times to produce fermented dairy products from milk. In the actual dairy industry, milk is subjected to large scale fermentation processes that involve microorganisms mostly belonging to the Lactic Acid Bacteria (LAB) group. Bacteriophages that infect LAB have been claimed as one of the principal sources of fermentation failure (spoilage...

yoghurt is a unique fermented dairy product, consumed throughout the world and the trend ofconsumption is increasing due to its unique health benefits. yoghurt mix is often supplemented with msnf(milk solids-non-fat), it may contain as much as 5.7% unhydrolysed lactose. lactose can be hydrolysed withan enzyme lactase. deficiency of lactase in lactose-intolerant persons leads to gastrointestinal...