The aim of the present study was to investigate the effect of addition of soymilk on physicochemical, microbial, and sensory characteristics of milk fermented with Lactobacillus acidophilus. Soybeans were blended 1:5 w/v with distilled water. The prepared soymilk was added to milk in combinations of 20%, 40%, and 60%. Milk was used as the control. All the samples were sterilized and fermented w...

To produce novel cheese-like fermented soybean, the solid-state fermentation of roasted soybean flour (RSF) was performed using 1.0% inoculum Bacillus subtilis HA and Lactobacillus plantarum, with the initial 60% substrate moisture for 10 hr at 42°C, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage, 14.3 unit/g protease activity, 7.6 unit/g fibrinolytic activity, 216 mg% tyrosine content and 1...

DRA) ,” Science Journal of Microbiology,Volume 2012, Article ID SJMB-175, 8 Pages, 2012. doi:10.7237/sjmb/175 Abstract–In recent years interest in the probiotic lactobacilli has been stimulated by the use of these bacteria in products that are claimed to confer health benefits on the consumer. The objective of this study is to characterize probiotic Lactobacillus sp isolated from fermented mill...

Kumis is a traditional fermented cow milk produced and consumed in South West Colombia. The main objective of this research was to studied the enterococcal population, present in 13 kumis samples traditionally manufactured, for their role as beneficial organisms or opportunistic pathogens. The molecular identification of 72 isolates evidenced that Enterococcus faecalis and E. faecium were the d...

Received 24 April 2012; Accepted 7 November 2012 ABSTRACT: The “Encyclopedia of Fermented Fresh Milk” has classified Acidophilus and Bifidus milks as Non-traditional fermented milk products. These products contain Lactobacillus acidophilus and Bifidobacterium spp., respectively, that are known as probiotic microoganisms. In this study, some aspects of acidity development, pH measurement and bac...

the aim of the present study was to investigate the effect of addition of soymilk on physicochemical, microbial, and sensory characteristics of milk fermented with lactobacillus acidophilus. soybeans were blended 1:5 w/v with distilled water. the prepared soymilk was added to milk in combinations of 20%, 40%, and 60%. milk was used as the control. all the samples were sterilized and fermented w...

Microbial analyses of fermented milk products require selective methods to discriminate between close species simultaneously present in high amounts. A culture-based method combining novel chromogenic agar media and appropriate incubation conditions was developed to enumerate lactic acid bacteria (LAB) strains in fermented milk. M1 agar, containing two chromogenic substrates, allowed selective ...

OBJECTIVE To screen for and characterize lactic acid bacteria strains with the ability to produce fermented milk and reduce cholesterol levels. METHODS The strains were isolated from traditional fermented milk in China. In vitro and in vivo evaluation of cholesterol-reduction were used to identify and verify strains of interest. Characteristics were analyzed using spectrophotometry and plate ...

Currently, Russia is actively developing and producing fermented milk products enriched with useful microflora, the range expanding due to creation of new types fermented milk products...

Here, we used pyrosequencing to obtain a detailed analysis of the microbial diversities of traditional fermented dairy products of Mongolia. From 22 Airag (fermented mare's milk), 5 Khoormog (fermented camel's milk) and 26 Tarag (fermented milk of cows, goats and yaks) samples collected in the Mongolian provinces of Arhangai, Bulgan, Dundgobi, Tov, Uburhangai and Umnugobi, we obtained a total o...