abstract: this study was aimed at probiotication of tomato and carrot juices using lactobacillus plantarum, lb. fermentum, lb. casei, lysinibacillus sphaericus and saccharomyces boulardii. to enhance the stability, the probiotic cultures were micro-encapsulated using alginate coated chitosan beads. tomato and carrot juice samples were pasteurized for 20 min at 63 °c. lb. fermentum, lb. plantara...

We have studied the virulence and host responses to several clinical and non-clinical Saccharomyces cerevisiae isolates: two vaginal isolates (60, 61), one isolate from faeces (20), a brewer’s yeast isolate used in dietetics (D14), one S. boulardii isolate from a commercial probiotic product, and a reference natural wine yeast (CECT 10431). Hematogenously disseminated infection in a mouse model...

c 2016 The Korean Society of Neurogastroenterology and Motility J Neurogastroenterol Motil, Vol. 22 No. 3 July, 2016 www.jnmjournal.org TO THE EDITOR: We read with interest the meta-analyses by Mazurak et al in which the authors suggest that the use of different probiotics appears to have limited evidence for efficacy in irritable bowel syndrome (IBS). Trials with single-strain probiotic reveal...

BACKGROUND The probiotic Saccharomyces boulardii CNCM I-745 (also known as Saccharomyces cerevisiae HANSEN CBS 5926; in the following S. boulardii) has proven its effectiveness in preventive and therapeutic treatment of many gastrointestinal diseases, especially diseases associated with acute diarrhea. In particular, antibiotic-associated diarrhea, Clostridium difficile-associated diarrhea, tra...

Aim: Yeasts are present as natural microflora on surface of fruits and vegetables that have eminent importance from deputing biocontrol agents to reduce pathogens the health benefits humans.
 Materials Methods: were isolated using standard plate count technique. Colony morphology yeasts isolates characterized under microscope for their cell shapes sizes. Biochemical characteristics presenc...

The alcoholic fermentative ability of yeast strains; Saccharomyces cerevisiae (isolated from yam), S. cerevisiae (from sugarcane molasses), S. carlsbergensis (from sugarcane molasses) and S. cerevisiae var. ellipsoideus (from orange juice) were examined on orange juice (Citrus sinensis). The quality of the wine produced on the basis of the acidity, ash content, vitamin C and the alcohol content...

ABSTRACT: This study was aimed at probiotication of tomato and carrot juices using Lactobacillus plantarum, Lb. fermentum, Lb. casei, Lysinibacillus sphaericus and Saccharomyces boulardii. To enhance the stability, the probiotic cultures were micro-encapsulated using alginate coated chitosan beads. Tomato and carrot juice samples were pasteurized for 20 min at 63 °C. Lb. fermentum, Lb. plantara...

Temperature is one of the most important parameters affecting the length and rate of alcoholic fermentation and final wine quality. Wine produced at low temperature is often considered to have improved sensory qualities. However, there are certain drawbacks to low temperature fermentations such as reduced growth rate, long lag phase, and sluggish or stuck fermentations. To investigate the effec...