PROBLEM TO BE SOLVED: To provide a lactic acid-fermented bean curd refuse without reducing a content of edible fiber which is an important nutritious component in the bean curd refuse, preventing the progress of contamination of the refuse with unwanted bacteria and improving preserving property, ...
International journal of research in ayurveda and pharmacy. 2 (2) 602-609.Pavithra M, Gowri S, Ghosh Asit R. probiotic potentials among lactic acid bacteria isolated from curd - Shruthy - 2011SHRUTHY VV, PAVITHRA M, GOWRI S & GHOSH AR. Probiotic potentials among lactic acid bacteria ...
The concept of probiotics has led to widespread consumption of food preparations containing probiotic microbes such as curd and yogurt. Curd prepared at home is consumed every day in most homes in southern India. In this study the home-made curd was evaluated for lactic acid bacteria (LAB) ...
Irvine, DM & Price, WV 1961, `Influence of salt on the development of acid by lactic starters in skimmilk and in curd submerged in brine', Journal of Dairy Science, vol. 44, pp. 243-248.Irvine, D.M. et W.V. Price (1961). Influence of salt on the development of acid by lactic...
The aim of this study was to determine the effect of low pressure-homogenization of lactic acid bacteria (LAB) on the development of proteolysis in the slurry medium. For the slurry, the milk was pasteurized at 65°C for 30min, cooled to 32°C and coagulated. The curd obtained was ...
scavenging capacities of both fish and rice portions were greatest in Ishikawa-saba-narezushi, which showed the highest salinity and lactic acid concentrations of anysaba-narezushisample (Table 1), though no correlation was found between scavenging capacities and chemical compounds and/or LAB counts....
As a result, the inventors found lactic acid bacterium strains which can promote the growth of Bifidobacterium longum to a viable count of 5×108 CFU/g when the pH is 4.4 to 4.6, and enhance the survival rate of Bifidobacterium longum to 30% or more after the end of fermentation, rapid ...
In Japan, milk and food companies have recently developed many functional yogurts using selected probiotic lactic acid bacteria (LAB) and Bifidobacterium strains. In 1991, the FOSHU (foods for specified health uses) system began instituted by the Ministry of Health, Labor and Welfare. In 2010, ...
Such bacteria may be found in milk or milk products, living or decaying plants but also in the intestine of humans and animals. Traditionally, these bacteria have been referred to as “lactic acid bacteria”. Lactic acid bacteria designate a rather heterologous group of Gram positive, non-...
In order to survive, probiotic has to adhere to the intestinal tract and tolerate the presence of bile salts and low intestinal pH. It would also be necessary to check the effect of gastric acid upon reduction of viability of probiotic cells. In addition, spray drying is an economical ...