Probiotic
Mostrando 25-36 de 403 artigos, teses e dissertações.
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25. Inhibition of the Angiotensin I Converting Enzyme (ACE) and proteolysis of non-fat probiotic yogurt
Resumo O iogurte é uma importante fonte de muitos peptídeos biologicamente ativos que podem apresentar benefícios específicos à saúde. A maioria dos peptídeos bioativos produzidos durante a produção de iogurte está relacionada aos peptídeos inibidores da enzima conversora da angiotensina (ECA-I). O presente estudo avaliou a proteólise e as ativid
Braz. J. Food Technol.. Publicado em: 14/11/2019
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26. Probiotic, antibiotic and combinations in Nile tilapia juveniles culture
Abstract: This study aimed to evaluate the effect of the commercial probiotic (Saccharomyces cerevisiae), antibiotic (florfenicol), and its combination for Nile tilapia culture. The experiment was arranged in a completely randomized design with five replications, and five treatments diets: Control: water and diet without additives; YD: yeast in the diet (1 g
An. Acad. Bras. Ciênc.. Publicado em: 11/11/2019
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27. 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: 11/11/2019
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28. 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: 04/11/2019
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29. Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads on the Survival of Microencapsulated Lactobacillus rhamnosus GG
Abstract The study aimed to encapsulate Lactobacillus rhamnosus GG (LGG) with the selected prebiotic, using co-extrusion technology with a poly-L-lysine (PLL) coating and evaluate probiotic survival in simulated gastrointestinal conditions. Selection of ideal prebiotic was conducted using inulin, fructo-oligosaccharide (FOS) and isomalto-oligosaccharide (IMO
Food Sci. Technol. Publicado em: 04/11/2019
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30. 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: 28/10/2019
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31. Evaluation of yeast culture and direct-fed microbial on gut histology and serum components of broilers challenged with suboptimal diets under heat stress
ABSTRACT. The use of antibiotics in feed for growth promotion has been restricted in many countries, thus it is of interest to investigate potential alternatives for enhancing growth performance in birds. An experiment was carried out to evaluate the concurrent use of prebiotic and probiotic on gut histology and some blood chemicals of broiler chickens dur
Acta Sci., Anim. Sci.. Publicado em: 24/10/2019
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32. Identifying probiotic characteristics of Lactobacillus crispatus isolated from the vagina
Lactobacilli prevent overproduction of pathogenic microorganisms and contribute protecting vaginal microbiota. Many probiotic microorganisms are categorized as Lactic Acid Bacteria. In this study, it was aimed identifying probiotic characteristics of Lactobacillus crispatus isolated from the vagina of a healthy woman. For this purpose, lactic acid, hydrogen
Braz. J. Pharm. Sci.. Publicado em: 23/09/2019
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33. Effect of probiotic Lactobacillus reuteri XC1 coexpressing endoglucanase and phytase on intestinal pH and morphology, carcass characteristics, meat quality, and serum biochemical indexes of broiler chickens
ABSTRACT This study investigated the effect of transformed Lactobacillys reuteri on intestinal pH and morphology, carcass characteristics, meat quality, and serum biochemical indexes of broiler chickens. A total of 480 broilers were assigned to six treatment groups and fed a phosphorus-adequate diet, a phosphorus-deficient diet, or a phosphorus-deficient die
R. Bras. Zootec.. Publicado em: 12/09/2019
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34. Organic brown sugar and jaboticaba pulp influence on water kefir fermentation
RESUMO O kefir de água é considerado um alimento funcional com características probióticas. Pode ser melhorado com adição de açúcar mascavo orgânico e frutas nativas do Brasil, como a jabuticaba. Objetivou-se avaliar os efeitos do tipo de açúcar mascavo: orgânico e convencional e da presença ou ausência de polpa de jabuticaba na fermentação d
Ciênc. agrotec.. Publicado em: 09/09/2019
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35. Probiotics study with Streptococcus salivarius and its ability to produce bacteriocins and adherence to KB cells
Resumo Introdução Streptococcus salivarius é uma espécie dominante na cavidade bucal e tem sido indicada como um ótimo candidato para uso como probiótico. Visto que a espécie Streptococcus salivarius é capaz de produzir bacteriocinas contra Streptococcus pyogenes, desenvolveu-se interesse no uso desse microrganismo como probiótico, para evitar amig
Rev. odontol. UNESP. Publicado em: 29/08/2019
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36. Efeitos dos probióticos no perfil lipídico: revisão sistemática
Resumo As alterações na microbiota intestinal podem modular mecanismos envolvendo fatores de risco para doenças cardiovasculares, incluindo as dislipidemias. O objetivo foi revisar os efeitos da suplementação de probióticos na prevenção e no tratamento de alterações do perfil lipídico. As pesquisas foram feitas na base de dados PubMed, com os desc
J. vasc. bras.. Publicado em: 15/08/2019