Biochemical characterization of YoAlp®: a sheep-fermented milk obtained with autochthonous starter cultures
Sign Up to like & getrecommendations! Published in 2024 at "European Food Research and Technology"
DOI: 10.1007/s00217-024-04517-9
Abstract: Fermented milks are a source of bioactive peptides with different potential benefits on human health and may be considered as functional foods. Sheep milk and fermented milk have been collected and a biochemical characterization, by… read more here.
Keywords: sheep fermented; starter cultures; fermented milk; milk ... See more keywords
Purification and Characterization of Antioxidative Peptides Derived From Fermented Milk (Lassi) by Lactic Cultures
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Peptide Research and Therapeutics"
DOI: 10.1007/s10989-017-9608-2
Abstract: Fermentation of milk with lactic acid bacteria is the most suitable approach to enrich the bioactive peptides in fermented milk products. So in the present study, two sets of fermented milk (lassi) were prepared. The… read more here.
Keywords: milk; antioxidant activity; fermented milk; lassi prepared ... See more keywords
Screening and characterization of lactic acid bacterial strains that produce fermented milk and reduce cholesterol levels
Sign Up to like & getrecommendations! Published in 2017 at "Brazilian Journal of Microbiology"
DOI: 10.1016/j.bjm.2017.02.011
Abstract: Objective To screen for and characterize lactic acid bacteria strains with the ability to produce fermented milk and reduce cholesterol levels. Methods The strains were isolated from traditional fermented milk in China. In vitro and… read more here.
Keywords: milk; fermented milk; milk reduce; cholesterol ... See more keywords
Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.01.009
Abstract: Abstract Fermented milk products can be produced with hydrocolloids, such as guar gum (GG) and gum arabic (GA), to maintain quality during shelflife and to replace fat. Because of increasing demand for new hydrocolloids, Pereskia… read more here.
Keywords: guar gum; fermented milk; gum gum; mucilage ... See more keywords
Probiotic potential of a Lactobacillus rhamnosus cheese isolate and its effect on the fecal microbiota of healthy volunteers.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.02.004
Abstract: The present study describes an in vitro characterization of strains of lactic acid bacteria, focusing on physiological characters of probiotic interest, and a subsequent placebo-controlled, crossover administration trial, with a cohort of healthy volunteers. The… read more here.
Keywords: probiotic potential; fermented milk; microbiota; healthy volunteers ... See more keywords
The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage
Sign Up to like & getrecommendations! Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2018.12.007
Abstract: Abstract Lactobacillus casei ATCC 393 is an important probiotic strain widely known in dairy technology. However, its capability to produce bioactive peptides from milk proteins has not been studied. The viability of the Lb. casei… read more here.
Keywords: biological activity; casei atcc; lactobacillus casei; atcc 393 ... See more keywords
Discrimination of milk fermented with different starter cultures by MALDI-TOF MS and REIMS fingerprinting
Sign Up to like & getrecommendations! Published in 2021 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2021.105143
Abstract: Abstract Fermented milk products are valued by consumers and the food industry for their nutritional properties, pleasant taste, and texture. To rapidly discriminate the peptide and small molecular fingerprints of fermented milk with different flavour… read more here.
Keywords: milk fermented; milk; fermented milk; fermented different ... See more keywords
Nutrient requirements of Lactobacillus casei Shirota and their application in fermented milk
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108735
Abstract: Abstract To shorten the fermentation time of fermented milk prepared with Lactobacillus casei Shirota, its nutrient requirements were analyzed. Based on nutrition requirements, fortified and unfortified milks were fermented by L. casei Shirota and the… read more here.
Keywords: milk; lactobacillus casei; fermented milk; casei shirota ... See more keywords
Characteristics of bifidobacterial conjugated fatty acid and hydroxy fatty acid production and its potential application in fermented milk
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108940
Abstract: Abstract This is the first study to elucidate bifidobacterial conjugated fatty acid and hydroxy fatty acid production as well as its potential in fermented milk. One hundred and fifty-two bifidobacteria belonging to seven species were… read more here.
Keywords: milk; conjugated fatty; fermented milk; fatty acid ... See more keywords
Lactococcus lactis subsp. lactis isolated from fermented milk products and its antimicrobial potential
Sign Up to like & getrecommendations! Published in 2019 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2019.1575474
Abstract: ABSTRACT The fermented milk samples (n = 25) were examined for the presence of lactic acid bacteria (LAB) with broad antimicrobial potential. Isolates were identified based on biochemical profiling. Antibacterial activity of the LAB was… read more here.
Keywords: lactis; fermented milk; antimicrobial potential; subsp lactis ... See more keywords
Versatile Lactococcus lactis strains improve texture in both fermented milk and soybean matrices
Sign Up to like & getrecommendations! Published in 2022 at "FEMS Microbiology Letters"
DOI: 10.1093/femsle/fnac117
Abstract: Abstract Lactic acid bacteria (LAB) have long been used to extend the shelf life and improve the taste and texture of fermented milk. In this study, we investigated the texturing potential of LAB in plant-based… read more here.
Keywords: fermented milk; texture fermented; texture; milk ... See more keywords