Diversity and evolution of Lactobacillus casei group isolated from fermented dairy products in Tibet
Sign Up to like & getrecommendations! Published in 2018 at "Archives of Microbiology"
DOI: 10.1007/s00203-018-1528-9
Abstract: Bacteria in Lactobacillus casei group, including Lactobacillus casei (L. casei), Lactobacillus paracasei (L. paracasei), and Lactobacillus rhamnosus (L. rhamnosus) are important lactic acid bacteria in the production of fermented dairy products and are faced with… read more here.
Keywords: diversity; casei group; group; dairy products ... See more keywords
Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3135-9
Abstract: Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed and subsequent data… read more here.
Keywords: products obtained; dairy products; starter cultures; fermented dairy ... See more keywords
Preparation and evaluation of Quinoa-Kishk as a novel functional fermented dairy product
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-021-05110-8
Abstract: Quinoa is gaining more attention throughout the world because of its high nutritional, antioxidant and antimicrobial impacts. This study aimed to develop a novel functional Kishk prepared from wheat burghul replacement with quinoa seeds at… read more here.
Keywords: fermented dairy; evaluation; kishk; quinoa kishk ... See more keywords
Novel insights into the microbiology of fermented dairy foods.
Sign Up to like & getrecommendations! Published in 2018 at "Current opinion in biotechnology"
DOI: 10.1016/j.copbio.2017.09.002
Abstract: Fermentation is a traditional approach to food preservation that, in addition to improving food safety, also confers enhanced organoleptic, nutritional, and health-promoting attributes upon those foods. Dairy products can be fermented by a diverse microbiota.… read more here.
Keywords: dairy foods; microbiology; novel insights; dairy ... See more keywords
The potential of species-specific tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group for galactose reduction in fermented dairy foods.
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DOI: 10.1016/j.fm.2016.10.027
Abstract: Residual lactose and galactose in fermented dairy foods leads to several industrial and health concerns. There is very little information pertaining to manufacture of fermented dairy foods that are low in lactose and galactose. In… read more here.
Keywords: dairy foods; t6p pathway; casei group; group ... See more keywords
Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP).
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.09.012
Abstract: Despite the several differences in ingredients, processes and nutritional values, dairy foods as yogurts, fermented milks and milk beverages are widely accepted worldwide, and although they have their sensory profiling normally covered by descriptive analyses,… read more here.
Keywords: tds progressive; sensations tds; temporal dominance; dominance sensations ... See more keywords
Use of kombucha culture in the production of fermented dairy beverages
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110326
Abstract: Abstract Kombucha is a beverage obtained by fermenting tea containing sugar as a result of the symbiotic relationship between yeast and acetic acid bacteria. In this study, milk and various herbal teas (sage, blackberry, and… read more here.
Keywords: beverage; kombucha culture; tea; dairy ... See more keywords
Fermented dairy foods rich in probiotics and cardiometabolic risk factors: a narrative review from prospective cohort studies
Sign Up to like & getrecommendations! Published in 2020 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2020.1768045
Abstract: Abstract Probiotic foods, including fermented dairy (FD) products such as yogurt and cheese, naturally contain live microorganisms, but the relationship between the consumption of probiotic foods and health is unclear. The aim of the present… read more here.
Keywords: risk; narrative review; cardiometabolic risk; risk factors ... See more keywords
Lentilactobacillus rapi subsp. dabitei subsp. nov., a lactic acid bacterium isolated from naturally fermented dairy product.
Sign Up to like & getrecommendations! Published in 2022 at "International journal of systematic and evolutionary microbiology"
DOI: 10.1099/ijsem.0.005359
Abstract: Two lactic acid bacterial strains (IMAU80584T and IMAU92037) were isolated from naturally fermented dairy products (kurut and yoghurt) in China and Russia. Based on sequence analysis of the 16S rRNA gene it was revealed that… read more here.
Keywords: isolated naturally; fermented dairy; subsp; lactic acid ... See more keywords
Screening of lactic acid bacteria strains with urate-lowering effect from fermented dairy products.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16351
Abstract: Hyperuricemia is a well-known cause of gout and also a risk factor for various comorbidities. Current agents like xanthine oxidase inhibitors prevent hyperuricemia, but usually induce severe side effects. Alternative strategies, such as novel dietary… read more here.
Keywords: fermented dairy; dairy products; acid bacteria; lactic acid ... See more keywords
Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir
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DOI: 10.17221/71/2021-cjfs
Abstract: Fermented dairy products mostly harbour some microbiota, also known as probiotics. Over the last years, there has been a significant increase in interest in probiotics. Among them, Pediococcus strains also exist in fermented dairy products, including kefir. However, the probiotic potential of Pediococcus… read more here.
Keywords: probiotic potential; pediococcus strains; kefir; pediococcus ... See more keywords