酸奶涂片特殊染色法乳酸菌This article established a new special colouring method for smear of lactic acid bacteria in yogurtToluidine Blue Colouring Method. This method can dye the cell of microbian as blue with toluidine blue solutio(0.2%) for 2 min. Meanwhile, the light cologned medium of ...
In addition to the decreased in pH, there was signs of movement in the sauerkraut when observed under the microscope initially, but it eventually stopped moving and vibrate instead on the final day. As for the two MRS and TJ agar plates that were inoculated with sauerkraut, there was no gro...
In milk, added GDL is rapidly hydrolyzed to gluconic acid (especially at high temperatures), whereas after the addition of starter bacteria, the pH initially changes only slightly but then steadily decreases with time. Another possible reason for some of the conflicting results concerning the ...
The starter culture bacteria in yogurt will break down lactose into a large amount of lactic acid and other organic acids, resulting in a decrease the pH of yogurt (Khairunnisa et al., 2019). Our study also showed rapid decrease of pH during storage process, especially from the first week...
32. Yogurt supplementation prevented the oxidative stress and restored the tissue antioxidants in high-fat diet-fed rats in our study. Probiotic supplementation may enhance the antioxidant defenses in tissues experiencing oxidative stress. Lactic acid bacteria-rich pickled Chinese cabbage supplemented with ...
The results obtained by this automated method were in good agreement with those obtained by manually counting the LAB under a microscope, with an overall error within 10%. In addition, this method could provide results within a few hours, which is approximately 1/32 of the time required for ...
The use of different dairy proteins will improve the structure of the product, though probiotic bacteria can cause some deterioration in textural quality of yogurt. Similarly, lower textural characteristics was found in a fermented milk containing yogurt culture plus Lactobacillus acidophilus LA5 and ...
Then add the bacteria in the ratio of 1:1000 (bacteria solution: solution) and stir evenly. For fermentation, the sample was placed in a 38 °C incubator to ferment for 4–5 h until the pH of the yogurt reaches 4.6. Finally, the yogurt samples were refrigerated (4 ± 1 °C) for ...
Yogurt is produced by fermentation of milk with the thermophilic homofermentative lactic acid bacteria Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Yogurt is an important functional dairy product whose technological characteristics have been the subject of numerous investigations (Tami...
The supernatants were re-centrifuged under the same conditions, filtered using a 0.45-μm filter, and then stored at −20 °C until use. 2.4. Viable lactic acid bacteria (LAB) count, pH, acidification kinetics, and titratable acidity (TA) of yogurt Viable LAB were counted on MRS agar ...