A commercial plant extract (prepared from olive, garlic, onion and citrus extracts with sodium acetate (SA) as a carrier) was evaluated to extend the viability of yogurt starter and probiotic bacteria as a means to enhance the shelf life of live and active culture, probiotic nonfat yogurt. Yogurts prepared from three different formulas (0.5* plant extract, 0.25* SA, or no supplement) and cultur...

The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine. The growth of each wine yeast species is characterized by a specific metabolic activity, which determines concentrations of flavour compounds in the final wine. However, it must be underlined that, within each species, significant strain variability has been recorded. ...

The objectives of this paper were production of probiotic yoghurt using L. paracasei ssp. tolerans, and evaluation of pH changes, viable counts, and organoleptic properties of the produced yoghurt. It was observed that the pH decrease during the fermentation period was faster in the milk inoculated with L. paracasei ssp. tolerans plus starter culture. There was a gradual decrease in pH in both ...

Our motor system changes due to causes that span multiple timescales. For example, muscle response can change because of fatigue, a condition where the disturbance has a fast timescale or because of disease where the disturbance is much slower. Here we hypothesize that the nervous system adapts in a way that reflects the temporal properties of such potential disturbances. According to a Bayesia...