PRODUCTION OF PROBIOTIC YOGHURT (BIFILACT) BY USING SOME SPECIES OF LACTIC ACID BACTERIA
نویسندگان
چکیده
منابع مشابه
Lactic Acid Bacteria: Probiotic Applications
Lactic acid bacteria (LAB) is a heterotrophic Gram-positive bacteria which under goes lactic acid fermentations and leads to production of lactic acid as an end product. LAB includes Lactobacillus, Leuconostoc, Pediococcus, Lactococcus and Streptococcus which are grouped together in the family lactobacillaceae. LAB shows numerous antimicrobial activities due to production of antibacterial and a...
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Lactic acid bacteria (LAB) and their probio-active cellular substances exert many beneficial effects in the gastrointestinal tract. LAB prevent adherence, establishment, and replication of several enteric mucosal pathogens through several antimicrobial mechanisms. LAB also release various enzymes into the intestinal lumen and exert potential synergistic effects on digestion and alleviate sympto...
متن کاملRemoval of Paralytic Shellfish Toxins by Probiotic Lactic Acid Bacteria
Paralytic shellfish toxins (PSTs) are non-protein neurotoxins produced by saltwater dinoflagellates and freshwater cyanobacteria. The ability of Lactobacillus rhamnosus strains GG and LC-705 (in viable and non-viable forms) to remove PSTs (saxitoxin (STX), neosaxitoxin (neoSTX), gonyautoxins 2 and 3 (GTX2/3), C-toxins 1 and 2 (C1/2)) from neutral and acidic solution (pH 7.3 and 2) was examined ...
متن کاملPreparation of lactic acid bacteria fermented wheat-yoghurt mixtures.
BACKGROUND Tarhana, a wheat-yoghurt fermented mixture, is considered as a good source of saccharides, proteins, some vitamins and minerals. Moreover, their preparation is inexpensive and lactic acid fermentation offers benefits like product preservation, enhancement of nutritive value and sensory properties improvement. The aim of this work was to evaluate changes of some chemical parameters du...
متن کاملIdentification of lactic acid bacteria isolated from traditional drinking yoghurt in tribes of Fars province
Morphological, cultural, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from drinking yoghurt in different areas in Fars province, Iran. From 18 drinking yoghurt samples a total of 673 LAB positives were determined, in which 117 (17.38%) and 556 (82.62%) were identified as lactic acid cocci and lactic acid bacilli, respectively. Addi...
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ژورنال
عنوان ژورنال: Mesopotamia Journal of Agriculture
سال: 2012
ISSN: 2224-9796
DOI: 10.33899/magrj.2012.38214