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Background: Despite evidence for the beneficial effects of probiotics and low-fat dairy products, to our knowledge, no study has compared the beneficial effect on weight loss of consuming a probiotic ...
The world market of functional dairy products including ice-cream, cheese, sour cream, yoghurt, dahi, butter milk, powdered milk, and frozen desserts has been rapidly growing. The incorporation of pro...
The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, o...
The DNA of 14 probiotic supplements was isolated directly from various products without previous cultivation. The bifidobacteria composition declared by the manufacturer was determined by species-spec...
The growth and biogenic amines (histamine and tyramine) potential of decarboxylase positive probiotic Lactobacillus casei (TISTR 389) was studied in skim milk. Fermentation was followed for 48 h at 37...
We monitored the impact of selected probiotic strains on the human immune system. 13 strains of lactic acid bacteria (Lactobacillus acidophilus, Lactobacillus helveticus, Enterococcus faecium, Strepto...
Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and...
The potential of Streptomyces as a probiotic feed for the growth of ornamental fish Xiphophorus helleri has been investigated. The Streptomyces strains used as probiotics were isolated from the marine...
Soymilk prepared from germinated soybean [Glycine max (L.) Merrill] with different hypocotyl lengths was fermented at 42 °C for approx. 4 h to produce soy yogurt (sogurt) with the combined probiotic...
Encapsulation of probiotic bacteria with a matrix can increase their survival rate by protecting them from adverse conditions and at the same time without affecting the production of metabolites. An...
The assessment of the thermal adaptation characteristics of a probiotic organism is crucial since the probiotic bacteria are sensitive to thermal stress created by the gut environment. Probiotic Bacil...
The antimicrobial activity of industrially important lactic acid bacteria as starter cultures and probiotic bacteria is the main subject of this review. This activity has been attributed to the prod...
Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously been isolated from koumiss collected from Xilin Guole in Inner Mongolia ...
The effects of inulin HPX and maltodextrins, and also the potentially probiotic Lactobacillus plantarum 14 strain, used separately and in combination in white cheese production, on the gastrointestina...
Boza is a low-pH and low-alcohol cereal-based beverage produced in the Balkan Peninsula. Barley was cooked and prepared according to a traditional recipe and inoculated with Enterococcus mundtii ST4V ...

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