Dengke Naniura is a traditional food from Sumatera Utara, Indonesia, that produced through fermenting process, and this believed to contain high probiotics. The objective of the current research determine potential LAB as probiotic has been obtained Naniura. was traditionally prepared Cyprinus carpio. Four LABs have successfully isolated Naniura, such D7DA3, D7B3, D7DBF D7DN3. Those four isolat...

Štern P., pokorný J., Šedivá A., Panovská Z. (2008): Rheological and sensory characteristics of yoghurt-modified mayonnaise. Czech J. Food Sci., 26: 190–198. Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield value, apparent viscosity, thixotropy, and...

This study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using co-culture containing an exopolysaccharide-producer strain probiotic strain. First, fermentation factors affecting beverage were studied to ascertain required starter culture cereal matrix which would support its production. Co-culturing Weisse...

Previous studies have suggested that probiotic supplements in dairy products may affect the oral microbial ecology, but the effect in orthodontic patients has not previously been reported. The aim of the present study was to examine whether short-term consumption of fruit yogurt containing probiotic bifidobacteria would affect the levels of salivary mutans streptococci and lactobacilli in patie...

OBJECTIVE The aim of the study was to determine the relationship between fermented and unfermented dairy product consumption and Helicobacter pylori seropositivity in a Mexican population. DESIGN Dietary interviews were conducted as part of a population-based case-control study in 2005. Serum was obtained for each participant to determine H. pylori seropositivity status. Adjusted odds ratios ...

Three yoghurt-based weaning foods (WF1, WF2 and WF3) designed for 1-3 years old toddlers which prepared by blending of mung beans (Vigna radiata), soybean (Glycine max) and brown rice (Oryza sativa), were evaluated for their chemical, physical, microbial and organoleptic properties. Proximate compositions of the yoghurt-based weaning foods were varied significantly (P<0.05) and fulfilled the nu...

This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of refrigerated storage was also evaluated. The efficiency of two culture media (modified MRS agar a...