The effects of different carbohydrates or mixtures of carbohydrates as substrates on bacterial growth and exopolysaccharide (EPS) production were studied for the yoghurt starter culture Streptococcus thermophilus LY03. This strain produces two heteropolysaccharides with the same monomeric composition (galactose and glucose in the ratio 4:1) but with different molecular masses. Lactose and gluco...

The consumption of specific functional foods (FF) and some determinants of FF item selection were assessed using a questionnaire administered to 1112 individuals in the Canary Islands (Spain). Food items considered were Milk products: easily digestible milk (or milk low in lactose), milk enriched with vitamins and/or minerals, skimmed milk with soluble fiber, milk with royal jelly, milk with mo...

The production of original Bulgarian yoghurt, as well as, the yoghurt produced elsewhere in the world are a result of milk fermentation by selected strains of Lactobacillus delbruecki subsp. bulgaricus and Strepococcus salivarius subsp. thermophilus. According to Krueder et al [4] the milk acidification by lactic acid bacteria to pH values around 4.8 is due predominantly to thermophilic cocci. ...

The effect of yoghurt and soya yoghurt containing Bifidobacterium lactis Bb-12 or B. longum Bb-46 on Ehrlich ascites tumour cell proliferation was investigated in vitro and in vivo. Tumour cells were incubated with B. lactis Bb-12 or B. longum Bb-46 cultivated in de Mann Rogosa Sharpe (MRS) broth medium, or with their centrifuged supernatant fractions or sediments, for 2 h at 37 degrees C. Trea...

ONE of the most interesting natural transformations in carbohydrate metabolism is that occurring in the active mammary gland during the synthesis of the galactose-containing disaccharide, lactose. Rohmann [1919] was able to obtain some evidence of the synthesis of lactose by the action of an extract of the mammary gland upon added sucrose. This investigator, on what now seems inconclusive evide...