in this study, production of fermented functional beverage based on the mixture of carrot, beet and apple juices using the lactobacillus casei was carried out. factors of consumption of reduction sugars, brix and bacterial growth were examined after fermentation and during the storage for 28 days and at 4˚c. to produce probiotic fermented mixture of carrot, beet and apple juices and lactobacill...

selenium (se) is considered as an essential element for human body. selenized probiotic fermented milk drink (doogh) as a functional beverage to increase se available in body. the predominate sugar, protein and mineral ion of iranian yoghurt drink (doogh) are lactose, casein and calcium, respectively. different levels of  selenium (2.5 – 3- 3,5-  4 and 4.5) is prepared and its suitability based...

Packaged Facts estimates the global retail market for probiotic and prebiotic foods and beverages at approximately $15.4 billion in 2008; that total represents a 12.5% increase over estimated 2007 sales of $13.7 billion. In 2008, the growth rate for the probiotic and prebiotic food and beverage market ranged from 5% to more than 30%, depending on the region and product type. Packaged Facts anal...

Here, we report the draft genome sequence of the Lactobacillus farciminis strain NBRC 111452, isolated from kôso, a Japanese sugar-vegetable fermented beverage. This genome information is of potential use in studies of Lactobacillus farciminis as a probiotic.

BACKGROUND The aim of the present study was to investigate the effect of a probiotic beverage on gastrointestinal symptoms in patients with chronic constipation. METHODS A double-blind, placebo-controlled, randomized study was conducted over a four-week period in patients with symptoms of chronic constipation (n=70). To all patients, 65 mL/day of a probiotic beverage containing Lactobacillus ...

background probiotics have been used for dairy products such as yogurt and yogurt drinks, however cholesterol content and lactose intolerance are important drawbacks. recently, consumption of non-dairy probiotic food especially for probiotic drink products has been intensified. objectives this research was conducted to determine the suitability of peach as a raw material for producing probiotic...

Background Water kefir is a slightly sweet, acidic, fruity, sparkling, and slightly alcoholic fermented beverage produced with water kefir grains, the latter consisting of polysaccharides and micro-organisms. The micro-organisms involved in water kefir fermentation comprise yeast, lactic acid bacteria, bifidobacteria, and acetic acid bacteria. Some strains of micro-organisms in water kefir migh...

In the present study, an attempt has been made to assess the probiotic characteristics of lactobacilli and yeast strains isolated from whey beverage under conditions simulating the in vivo stresses encountered in the gastrointestinal tract i.e. acid, alkaline, proteolytic enzymes and bile stress. The therapeutic potential of probiotics Lactobacillus casei or Lactobacillus yoghurt was assessed i...