Lactobacillus
Mostrando 13-24 de 2144 artigos, teses e dissertações.
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13. Inflammatory cytokines and lipid profile in children and adolescents with nephrotic syndrome receiving L. Plantarum: a randomized, controlled feasibility trial
RESUMO: O objetivo deste estudo foi avaliar a eficácia da ação do probiótico Lactobacillus Plantarum como um agente imunomodulador e hipolipemiante em crianças e adolescentes dislipidêmicos com síndrome nefrótica. MÉTODOS: Este é um estudo randomizado, duplo-cego, controlado com placebo e realizado em pacientes pediátricos com síndrome nefrótic
Rev. Assoc. Med. Bras.. Publicado em: 2020-11
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14. Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria
Abstract Cashew nut milk was evaluated as a matrix to deliver commercial probiotic strains (Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus plantarum) in order to develop a non-dairy probiotic beverage. The first step was to evaluate the viability of the probiotic strains. All evaluated bacteria were able to survive in this food matrix
Food Sci. Technol. Publicado em: 2020-09
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15. Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products
Abstract A total of 544 isolates of lactic acid bacteria isolated from fermented products: 451 isolates from fermented products from Thailand and 93 isolated from French fermented products were screened for bacteriocin production. 10 isolates showed antimicrobial activities. Identification of the selected strains by random amplification of polymorphic DNA-po
Food Sci. Technol. Publicado em: 2020-09
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16. The influence of pasteurization and starter culture on methanol content and bio-profile of fermented Morinda citrifolia Linn. (Noni) fruit juice
Abstract Morinda citrifolia L., generally known as noni, is commonly used in Thai medicines and cuisine. Several bioactive phytochemicals have been isolated and identified from the noni plant, and their compositions differ based on the cultivars and harvesting period. Different types of fermented noni fruit juices (FNJ) were used as health supplement in seve
Food Sci. Technol. Publicado em: 2020-09
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17. Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese
Abstract This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus a
Food Sci. Technol. Publicado em: 2020-06
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18. Characterization of Lactobacillus plantarum strains isolated from Turkish pastırma and possibility to use of food industry
Abstract Five Lactobacillus plantarum strains (which were previously isolated from Turkish pastırma), were evaluated for the possibilities of using in the food industry. Antimicrobial properties, metabolic activities, exopolysaccharide production and antibiotic resistance were investigated. It was also assessed probiotics features such as adhesion ability,
Food Sci. Technol. Publicado em: 2020-06
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19. Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetables (Som-pak)
Abstract This study aimed to evaluate the capability of lactic acid bacteria (LAB) isolated from different kinds of fermented fish products (Plaa-som) on the production of γ-aminobutyric acid (GABA). Among them, isolate L10-11, identified as Lactobacillus plantarum, offered the highest GABA production and was selected for further study. The highest producti
Food Sci. Technol. Publicado em: 2020-06
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20. [Perfil hematológico de Astyanax bimaculatus sob diferentes ofertas do Lactobacillus sp.]
RESUMO O objetivo do presente trabalho foi avaliar os parâmetros hematológicos e imunológicos do lambari-do-rabo-amarelo (Astyanax bimaculatus) alimentado com diferentes frequências de probiótico (Lactobacillus spp.). Os peixes foram distribuídos em 20 unidades experimentais e divididos em cinco tratamentos: controle (0%), 25%, 50%, 75% e 100% de frequ
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2020-05
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21. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 2020-03
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22. The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods
Abstract The present study was aimed to determine the effect of different types of milk and kefir grains or starter cultures on the chemical properties, and microorganism counts of kefir samples. The type of milk had a significant effect on the acidity, dry matter, protein, and CO2 values. Acidity and CO2 values increased during storage period, while dry mat
Food Sci. Technol. Publicado em: 2020-03
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23. Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages
Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin b
Food Sci. Technol. Publicado em: 2020-03
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24. Efeitos da suplementação com simbióticos sobre a função intestinal e a inflamação sistêmica de idosos inseridos na comunidade - análises secundárias de um estudo clínico-randomizado
RESUMO CONTEXTO: O envelhecimento é um processo complexo marcado por alterações no funcionamento e fisiologia intestinais, acompanhado de alterações no estado inflamatório, o que leva ao quadro denominado inflammaging. OBJETIVO: Avaliar os efeitos de uma substância simbiótica sobre o funcionamento intestinal e a inflamação sistêmica de idosos
Arq. Gastroenterol.. Publicado em: 2020-02