Probiotic drinks are that contain a number of probiotic bacteria in the drink. have good taste, fresh and safe to consume distinctive aroma according ingredients used. This research was conducted determine effect addition sucrose on characteristics drink made from pineapple peel extract supplemented with Lactobacillus casei. study used different concentrations sucrose, were 0%; 40%; 60%; 120% v...

Direct assay of serum folate by mixing serum with a mixture of L. casei and medium without autoclaving was found to provide serum folate results similar to those by extraction of serum with heat. This procedure was found more reliable than that using the same technique with chloramphenicol and a strain of L. casei adapted to grow in this material. A portion of apparent folate activity assayed i...

A study of the proteinase activity of Lactobacillus casei grown in milk and of cell-free extract of L. cawi has been reported on in a previous paper (Brandsaeter and Nelson, 1956). Whereas the proteinases of L. casei have been studied to some extent earlier, very little has been done to characterize the peptidases of this organism. Other lactobacilli hydrolyze some peptides (Christophersen and ...

The purpose of this study was to produce a non-dairy functional beverage containing Lacticaseibacillus casei, passion fruit juice, and yam flour. physical chemical characteristics, consumer acceptance, viability L. casei during storage time, resistance in vitro simulated gastrointestinal tract conditions were investigated. beverages considered good sources fiber well accepted their aroma, color...