Yogurts (nonfat and low fat) were manufactured and fortified with 10, 20, and 40 mg of iron/kg of yogurt. Growth of starter culture bacteria and nonstarter culture bacteria as well as lipid oxidation of the yogurts were monitored over 30 d of storage at 4 degrees C. Sensory characteristics of the yogurts were determined during that time by a trained panel of judges, and consumer panels were use...

This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of refrigerated storage was also evaluated. The efficiency of two culture media (modified MRS agar a...

Streptococcus thermophilus is one of the most widely used lactic acid bacteria in the dairy industry, in particular in yoghurt manufacture, where it is associated with Lactobacillus delbrueckii subsp. bulgaricus. This bacterial association, known as a proto-cooperation, is poorly documented at the molecular and regulatory levels. We thus investigate the kinetics of the transcriptomic and proteo...

Considering the emergence of antibiotic resistance, scientists are interested in using new antimicrobial agents in the treatment of infectious diseases including infections of the enteric systems. Lactic acid bacteria have the great potential to produce antimicrobial compounds that inhibit and control pathogenic bacteria. The aim of this study was to determine the anti-bacterial and anti-adhere...

OBJECTIVE To analyze the yogurt amino acid profile starting from marketing through the whole shelf-life. The evaluation of the proteolytic activity of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, allows to deduce their vitality during the shelf-life period and within 45 days. METHODS Three types of full fats yogurts have been analyzed (a) natur...

In this study, yoghurt was produced from camel (Camelus dramedarius) milk with whey protein isolate (3 % w/v) and fortified with 3 % (w/v) traditional samphire molasses (TSM) (YTSM), 3 % (w/v) TSM+0.1% (w/v) κ-carrageenan (YTSMC) or 3 % (w/v) TSM+0.05 % (w/v) xanthan gum (YTSMX). In yoghurt samples, physical-chemical properties, texture, color and sensory analysis were determined on the 1st, 5t...

Rogosa, Tittsler, and Geib (1947) reported that many strains of Lactobacilluss bulgaricus, Lactobacillus lactis, Lactobacillus acidophtlus, Lactobacillus delbrueckii, and Lactobacillus leichmannii failed to grow in semisynthetic media similar to those used for vitamin assay with other lactic acid bacteria, even though all of the then known B vitamins were added. Since that time oleic acid (Will...