Morphological, cultural, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from drinking yoghurt in different areas in Fars province, Iran. From 18 drinking yoghurt samples a total of 673 LAB positives were determined, in which 117 (17.38%) and 556 (82.62%) were identified as lactic acid cocci and lactic acid bacilli, respectively. Addi...

For patients with swallowing difficulties the capsule can be opened and the contents swallowed directly with half a glass of liquid or after mixing the contents in a slightly acidic fluid e.g. fruit juice, yoghurt or in non carbonated water. The dispersion should be taken immediately or within 30 minutes. Alternatively patients can suck the capsule and swallow the pellets with liquid. The pelle...

The aim of the present work was to evaluate the influence of the lack of urease activity in some Streptococcus thermophilus strains on the primary metabolism during lactic acid fermentation. A comparison of the kinetics of the lactic acid process with the participation of ureautilizing and urease deficient streptococcal strains was performed. It was found that the lack of urease activity in the...

Milk and dairy products are fundamental items in all social groups’ diets. The production of functional milk supplemented with plant extracts is a potential direction research the sector. In present study, chufa (tiger nut) was mixed buffalo for manufacturing frozen yoghurt. Flavoring materials (orange (O), strawberry (St), cocoa (Co), instant coffee “soluble coffee” classic (N) cinnamon (Ci)) ...

Yoghurt merupakan produk olahan susu menjadi minuman asam terfermentasi yang terbuat dari starter bakteri laktat. Beberapa manfaat mengkonsumsi yoghurt adalah dapat menurunkan kadar kolesterol darah, menjaga kesehatan lambung dan mencegah penyakit kanker pada saluran pencernaan. terdapat dua kombinasi kultur paling bagus untuk pembuatan yaitu Lactobacillus bulgaricus dengan kondisi optimum pert...

Bit merupakan sumber vitamin C selain itu, bit juga banyak mengandung senyawa antimikrobia dan antioksidan yang mampu menghambat sel-sel tumor. Penelitian ini bertujuan untuk mengetahui aktivitas mutu probiotik dihasilkan potensi ekstak buah sebagai bahan subtitusi susu dalam pembuatan yoghurt. dilakukan di Laboratorium Teknologi Pengolahan Pangan, Program Studi Hasil Pertanian, Fakultas Univer...

This study aimed to produce plant-based yoghurt analogues from the blends of Bambaranut and millet milk. Yoghurt samples were produced milk using Streptococcus thermophillus Lactobacillus bulgaricus as starter cultures. subjected chemical, microbiological organoleptic assessment. The results chemical analysis revealed moisture, protein, ash, fat, fibre, carbohydrates energy contents ranged 87.6...