Altering textural properties of fermented milk by using surface-engineeredLactococcus lactis
نویسندگان
چکیده
منابع مشابه
Physical Properties of Fermented Milk Tablets
ABSTRACT: Nowadays, milk tablets are considered favorable due to several advantages, including good taste and chewing properties, ease of transport, increased bioavailability, ease of storage, stability of active ingredients and improved functional properties.This study seeks to investigate the characteristics of fermented milk tablets in relation to its use as a beverage producing tablet. The ...
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Since time immemorial, human beings have made use of lactic acid bacteria (LAB), which are distributed widely in nature. LAB has traditionally been employed to produce fermented milk products, including yoghurt, leiben, dahi, lassi, shrikhand, kefir and koumiss (Miyazaki and Matsuzaki, 2008). Milk, although a rich growth medium, contains low concentration of free amino acids and peptides to eff...
متن کاملHypotensive and heart rate-lowering effects in rats receiving milk fermented by specific Lactococcus lactis strains.
Previous studies have demonstrated that milk fermented by specific Lactococcus lactis strains significantly inhibits the activity of angiotensin I-converting enzyme (ACE). However, the relationship between the ACE inhibitor and its in vivo action has revealed discrepancies. Therefore, the aim of the present study was to investigate the antihypertensive and heart rate (HR)-lowering effect of mil...
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ژورنال
عنوان ژورنال: Microbial Biotechnology
سال: 2018
ISSN: 1751-7915
DOI: 10.1111/1751-7915.13278